Angler is located on the Embarcadero waterfront, facing the San Francisco Bay.
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Along with its waterside views, the restaurant serves fresh sea-life-focused fare that inspires the menu daily. The team works to locally source high-quality products through partnerships with fishermen, ranchers and farmers.
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Angler differs from Skenes’ upscale concept Saison with its casual vibe and price range. Appetizers are priced from $12 to $28, while main dishes range between $20 to $48.
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The dining room can seat up to 46 people. The restaurant also has a counter with a seating capacity of 12.
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Angler offers a raw bar of fresh seafood delights, such as Big Eye tuna with a “crackling” made from rice and seaweed.
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Other options on the raw bar menu include the purple sea urchin; cured amberjack and antelope tartare.
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All of the cooking at Angler is done on a 32-foot wood-burning fireplace specifically designed tailored to Skenes’ culinary approach and techniques.
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The new concept has a selection of seafood and meats that are simply roasted over embers.
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A menu item that is roasted is the whole Petrale sole.
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Guests can also enjoy roasted scorpion fish.
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California king crab is another cooked seafood option; and there are meats like whole pastured chicken, grilled rabbit and a 28-oz. bone-in porterhouse.
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Angler has a cellar of young and aged wines from regions around the world, with an emphasis on Burgundy wines from France as well as those originating from Napa and Sonoma in California. The bar program also offers a selection of spirits.
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The bar and salon at Angler can hold 28 people. The concept also has a private dining room, The Game Room, that can accommodate up to 30 guests.