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The Anchovy Bar
Anchovy Toast
1 rating
Lime-Pickled Anchovies
Dozen Anchovies
‘Saemyeol Anchovy’ Steak Tartare
Anchovies ‘In Purgatory’
West Coast Oysters
House-pickled anchovies on toast - described as an umami dream.
Anchovies “in Purgatory”
Tender anchovies bathed in spicy hot oil with edible crunchy spines
The dish that justifies the restaurant's name -- briny, acid-bright anchovies cured in lime that convert even anchovy skeptics
A dozen house-pickled anchovies served simply.
Crunchy Korean‑style dried anchovies add salty pop to sesame‑rich tartare
Tender anchovies served over slightly spicy oil, with delicate crunchy spines you can eat
Pristine, impeccably sourced oysters served on the half shell with optional caviar supplement -- the foundation of any meal here
The Western Addition Oyster
Broiled oysters drenched in smoky date‑bacon sambal butter—rich and decadent
Harissa Cured Wild King Salmon
Wild king salmon kissed with North African spice and cured to silky perfection -- a bridge between the Mediterranean and the Pacific
Scallop Tigre de Leche Ceviche
Scallop ceviche with tiger's-milk style leche.
The Anchovy Bar Tower for Two
A lavish raw‑bar tower with oysters, spicy clams, geoduck aguachile, pintxos, trout tartare and more—great for sharing
Halibut Ceviche
Fresh halibut in a citrus bath with bright, clean flavors that showcase the ingredient quality this kitchen demands
Squid Ink Pasta with Clams
Black squid-ink pasta tossed with clams.
Halibut Crudo
Buttery raw halibut brightened by seasonal fruit and tangy accents
Albacore with Charred Tomato Salsa
Seared albacore tuna paired with smoky charred tomato salsa and a smoked chile aioli that adds depth without overpowering
Spiced Tomato Seafood Stew
Generous bowl of mussels, clams and flaky fish in a vibrant tomato broth
Broiled Oysters with Roasted Garlic-Balsamic Butter
Broiled oysters in a roasted garlic and balsamic butter.
Smoked Trout Roe
Smoky trout roe with potato crema and nori chips—textural and briny
Vanilla Tamarind Anchovy Ice Cream Sundae
A playful dessert marrying sweet vanilla‑tamarind ice cream with a salty anchovy twist
Caramelized Nori Arlettes
Bittersweet chocolate ganache with lilikoi‑yuzu curd on crisp nori‑topped pastry
Sesame-Crusted Fish Croquettes
Based on 419 reviews
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