Angler San Francisco

We are honored to celebrate being awarded one star from the once again! A warm congratulations to our incredible peers who received stars red and green. An especially big congratulations to for retaining their two stars and pushing Saison Hospitality to a new level of excellence each day. Thank you to our guests for the support, our extraordinary team, and our entire extended industry family.

Toast to the iconic Bay Bridge lights with us before they dim. We’re pouring Jean Collet’s 1er cru Butteaux Chablis by the glass to celebrate. Join us at the bar for this rare gem and pair with oysters for the best view in San Francisco.

We are grateful to be recognized by the We couldn’t have done it without the hard work and efforts of our team. JIAYOU

We’re excited to announce we will be open for lunch Thursday-Saturday 11:30am-2:30pm and we have some new menu items to share with you! Reservations available on tock.

Beginning Monday September 12, we will be open for dinner daily beginning at 5pm. Link in bio for reservations. 🔥

Join us on Sundays beginning August 14. Reservations available on Resy

Angler San Francisco updated their business hours.

Passionate about service and hospitality? We’ll feed your fire. Angler is now hiring inspired professionals for the following positions:

Captain
Kitchen Server
Back Server
Host
Reservationist

Submit resumes to [email protected]

There are many exciting opportunities emerging at Angler SF, so if you’re interested in playing with fire we welcome you to apply for one of the following positions:

Prep Cook
Line Cook

Submit resumes to [email protected]

A salad of radicchio and radicchio “XO”: The outer leaves and aromatics are cooked slowly over the embers, and then aged above the fire for a few days. Those aromatics are gently simmered into a radicchio XO sauce, and seasoned with a dressing of radicchio vinegar and XO.

Bonjwing Photography

With their predators wiped out, these little guys have been invading the Northern California seaweed beds that are vital habitat for abalone, sea otters and many more.

So we harvest them with a giant aquatic vacuum cleaner to restore balance.

Photo by Bonjwing Photography

Parkerhouse rolls grilled with wild boar fat.

Monterey Bay red abalone. Gently roasted over the embers and served with a sauce of the abalone liver and capers.

Photo by Bonjwing Photography

The Whole Petrale Sole, cured in sea water, hung to dry, and simply roasted over the embers.

Photo by Bonjwing Photography

Thank you San Francisco Chronicle for highlighting the features of the bar.

https://www.sfchronicle.com/wine/article/Angler-may-be-an-impressive-restaurant-but-13389701.php

Photo by Bonjwing Photography

Thank you The New York Times for the wonderful article.

https://www.nytimes.com/2018/12/28/travel/in-san-francisco-a-younger-sibling-acts-out.html

Photo by Bonjwing Photography

Sunset views from every table.

Photo by Bonjwing Photography

We are excited to open our doors for lunch on Thursdays, Fridays, and Saturdays beginning January 31st. Reservations are now available via Opentable.

https://bit.ly/2S9DPdK

Angler will be closed this evening for a private event. We will reopen for dinner service tomorrow at 5 PM.

Photo by Bonjwing Photography

Angler is now open for dinner 7 nights a week. Reservations are available on OpenTable.

https://bit.ly/2Qy8Vv6

Our hearts are full of thanks to our talented team and Esquire Magazine for naming Angler the Best New Restaurant in America

https://www.esquire.com/food-drink/restaurants/a25133820/best-new-restaurants-in-america-2018/