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🤢 2/5 - they always get you don't they? With a cool interior,
By 👻 @Grant B., 03/13/2023 3:00 am
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they always get you don't they? With a cool interior, fantastic wine, and wonderful articles in every major food publication in the city, I thought Anchovy bar would be a slam dunk. And to be honest, loved the vibe, loved the wine, even loved the anchovy platter, but the rest of the food was such a disappointment.It's worth saying that I am obsessed with oysters. It's a second thought that I'll order them because I rarely go to a seafood spot without them. I love all types regardless of region, size, or accoutrements. Why were the oysters here so bad though? It was a tour along the pacific coast of some of the worst flavors I've had. Idk if it's the farm, the freshness, or the selection, but 5/6 types that I had didn't taste right. Selection is important in an oyster platter, and 4/6 tasted incredibly similar. This platter had me in an osyterstential crisis, so I would avoid if possible.The anchovy platter was great. You got three little sauces to pair with 6 anchovy fillets. The bread was crunchy and paired well with each sauce. All around incredible flavors, very fresh, and unique. It's in the name so I'm happy they got this right.The trout roe dip was good, but kinda tasted like every trout dip that is popping up across the city. Smoked trout is the new smoked salmon, and the dips are everywhere. Why get this one when you could get any other? The roe was nice but didn't really expand upon adding cream cheese to a tin of herring and calling it the same thing.The seafood stew: :(. It's really the only thing I feel about it. It was cooked so well, the salmon was perfectly melty and the mussels were great but please chill with the seasoning. I love nothing more than the divine flavors that come from the water rendered from cooking shellfish. But if you put 10 tbsps of curry powder in with the seafood then it's gonna make that flavor impossible to find. All in all a dish with tons of potential that was ruined by over spicing and missing the subtly and flavor of the seafood within.All in all, anchovy bar fits into the same skin crawling aesthetic driven restaurants that are devouring the culinary scene of San Francisco. They buzz, they flash, they entice with beautiful interiors and fantastic wines, but are they really making good food? The answer is once again, disappointingly, no.
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