Loved this place! Came in a large group and ordered family style and we all had a great time. I don't recall everything we ordered but recall we liked everything we ordered. Reservations recommended - it can get busy.

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Really enjoyed my meal at Angler and was for sure a memorable experience. Loved the open kitchen with a live fire (their theme), really created a special comforting atmosphere. They also have a decent HH so get a $9 glass of wine and soak it all in. Food: Pacific Oysters- so fresh and delicious Parker house Rills- wow (yes you have to pay for bread) Whole Sea Bream- took all the bones out, and just left the fun of eating a whole fish! Whole Pastured Chicken- this was just a chicken but very nice presentation Sake Scallops- wow but expensive Service was spot on and very helpful and fun

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Nice to see a focus on wood-fire grilled seafood. Excellent service and lovely setting with views of the Bay and the open kitchen.

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I recently had an exquisite fine dining experience in Angler SF that left a lasting impression. Parker rolls with seaweed butter set the tone with a perfect blend of textures and flavors. Beet salad showcased vibrant, fresh ingredients, and the scallop crudo was a delicate delight. Koshihikari seaweed rice with trout roe was a unique and memorable dish, beautifully combining Japanese influences. Main course, featuring dried-aged Wagyu steak, was impeccably cooked and incredibly flavorful. For dessert, the soft serve sundae was a delightful conclusion, balancing sweetness and creaminess. The mocktail selection complemented each course impeccably, enhancing the overall dining experience. The attention to detail, creative menu, and attentive service make this establishment a standout in San Francisco's culinary scene. Highly recommended for those seeking a sophisticated and memorable dining experience.

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This place has a unique decor and a very relaxing atmosphere. This is definitely a spot to have a no rush dinner and a spot where you can spend time to talk to your friends and loved ones. We came there for a la cart menu and to our surprise this was not it. It just didn't click. Perhaps, the experience menu would feel different. On the other side wine choices were very good

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Loved my experience at one-Michelin starred Angler! Their location is along the Embarcadero, so parking is a bit tough. I loved the view of the open kitchen when arriving. The group I was with tried a bunch of items, but the MUST orders for me are the parker house rolls with seaweed butter, scallop crudo with yuzu sauce, and the grilled hand-dived scallops. The scallops truly stood out--perfectly grilled and so sweet. They know their seafood at Angler! We also tried some wines; they have a great beverage program here. Service is friendly. I need to come back for happy hour!

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We love Angler! Every time we're in SF, we always try to squeeze in a meal there. There are many things to love, but the primary 3 are as follows: 1. The amazing selection of fresh seafood that is prepared exceptionally well, typically over their wood burning hearth, which imparts a slight smokiness that just complements a lot of the seafood preparations perfectly; 2. Being part of the Saison Hospitality group, it should come as no surprise that they have an exceptional wine list - likely among the top lists in the city - with a vast selection for every palate, including many older vintages that would otherwise be very difficult to come by; 3. Service is top notch here - again, not a surprise due to the high standards of the Saison group. Yes, I will be the first to admit that it's expensive. Not only is it expensive to eat out in general these days, it's certainly much more so at a nice place like Angler. Is it worth it? For us, absolutely yes. Is it a place we'd dine at nightly? No - it's a nice splurge to celebrate every couple or few months. If you're looking for a place for a special occasion, look no further! Lastly, the menu clearly indicates that a 20% service charge is added to the bill and I can understand the confusion on service charge vs. tip. The state and federal governments actually view the two differently - a service charge is added to the bill by the restaurant and it's a non-tip wage, mandatory, subject to sales tax, and is NOT guaranteed to go entirely to the server while a tip is voluntary, not subject to sales tax, and goes to the server (either directly or via a pool). The server literally cannot tell you that the service charge is a tip because they'd be flat out wrong if they did. Does that mean you need to tip above and beyond the service charge? Well, that's entirely up to you. We don't usually unless the server has gone out of their way to do something special for us, in which case, we may tack on an extra 5-10%.

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We were seated facing the open concept kitchen, where chefs assembled ingredients and prepared hot dishes. In both of the dining rooms there were a lot of large pieces of hunting decor, including a life-size bear in the other dining room. The vibes of this restaurant felt more corporate; most parties there were business dinners and one of the dining rooms was reserved for a corporate event. We were offered welcome drinks as soon as we sat down, but unfortunately they did not have a non-alcoholic option for this. Given that it was our first time dining at Angler, our waitress walked through the entire menu with us, dish by dish. She was very well trained and gave proper details on each of the dishes. This was very helpful. Our first courses were the Parkerhouse rolls & cultured seaweed butter and bluefin tuna with sanbaizu jelly & shiso. A lot of seaweed flavors in both of the dishes. The bluefin tuna was quite an interesting mix of flavors and it was served with a seaweed chip. The Parkerhouse rolls were served warm and decent, but honestly nothing really stood out to me. It tasted the same as the rolls served everywhere else. I wasn't the biggest fan of the cultured seaweed butter; I don't think this went well with the Parkerhouse rolls, either. Our next courses were the Mt Lassen trout with charred scallion preserve (we decided on this because the charred scallion preserve sounded much more interesting and unique than vermouth butter) and angler potato & sauce from sonoma cheeses. Not sure why the courses came in twos, but they did. The trout was cooked nicely and soft in the middle. The charred scallion preserve was definitely interesting and something we have not seen before, but I didn't feel that the combo was particularly pleasantly surprising. It was fine but didn't strike me as amazing. The angler potato was definitely more interesting in presentation than taste; taste wise it was just a pretty standard potato dish. We ended up adding one more course because the trout was tiny, so our next course was koshihikari seaweed rice & trout roe. Seaweed seemed to have really become the central theme here by this point. The waitress said this was one of her favorites on the menu, and it was, imo, the best dish that we ordered. The rice was mixed well and there was something in it that gave it a crunch. It was light and balanced and didn't feel as heavy as some of the other courses (like the angler potato), and I honestly felt like I could have eaten the entire dish by myself. This was the one dish that I would 100% get again. Of course, we had to finish the meal with the famous soft serve that we came to Angler for! It was a very sizable portion (for $17) and plenty to share between two. It's more dense than other soft serve and less sweet and vanilla-y. The caramel and cocoa nibs added both texture and contrasts in flavor (bitterness and saltiness). Overall this was solid and I totally get the hype. I think overall Angler lives up to a one Michelin star title. The menu has a decent amount of new and creative elements and flavor combos, some of them better than others. The main course was solid but not too surprising. Presentation felt overly simple for some of the dishes, I think especially because they served everything on a white plate (also you can definitely tell that the dining plates went through some ages and were pretty beaten up). Service was acceptable but not remarkable.

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Service is oddly neglectful despite so many hovering around (water refills lacking, having to catch their eye to ask for another glass of wine, not taking away dirty plates , not asking how is food, long gaps between courses, and when we arrived we sat there for 20 minutes before Chloe our first waitress showed up, then we never saw her again after she took our order) The food though was spectacular. Heads up, they serve everything FAMILY STYLE. Every item on menu is placed in middle of table and y'all serve yourselves. We had the embered oysters, and two scallops as appetizers. The sea bass with sichun spices, sea bream and the steak. All excellent The sides were the scallop potato and brocolini. Also the Parker rolls. Three glasses of wine, one processco and one manhattan We were there to celebrate son's birthday and they had a card for him. $599

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stop swindling your customers, we are already paying enough - 20% is already excessive.

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Where do I begin? This is the first restaurant I have been to that actually deserves their Michelin star. I have eaten at a ton of places and this goes down in my top 10 best experiences. Will without a doubt be a first stop for me every time I am in San Francisco. My boyfriend and I did the "Let Us Cook For You" which was super nice because it took the thinking out of it so we could just relax. In addition to the delicious food: - Vibe inside the restaurant is a sophisticated vibe but not overdone - Staff is incredible and not a single person misses a beat. The vibe was definitely a "team effort" as opposed to "let me get your waiter". - Music is incredible. So good, I requested their Spotify playlist (but they want it to remain private so it's not given out) Anyways hats off to the chef and staff here. See you soon!

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WOW! Had the tasting menu for dinner. Amazing!! The scallops and oysters were notable, as was the ribeye. Staff was very friendly and accommodating. Absolutely exceeds expectations.

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When you first step into the angler, you may see a hubbub of servers in navy blue suits scooting back-and-forth. Trouble is they mostly spend time speaking with each other, and not much time at your table. You’re handed a menu, which is very cryptic —saying very little about the dishes, and since the gaggle of suited servers is only speaking to each other, you really don’t know what are the sauces accompanying each dish unless you ask. And you need to ask for nearly each and every one. The fillet of Seabass pictured here was absolutely delicious but at $56 its about the size of a deck of cards and includes nothing but the netted lemon on the plate. Care for some bread? Well that’s $15 for a small tray of Parkerhouse rolls. A vegetable to go with that? That’ll set you back another $17 for the grilled brassica which is on the tough side and liberally doused in harissa which covers up the more interesting Garum flavor beneath it. If you’re on an expense account I can see going to this place and we’re chalking it up on the bosses account. But if you are on your own dime, I think you can do far better elsewhere.

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