The Anchovy Bar

Lime-Pickled Anchovies

The dish that justifies the restaurant's name -- briny, acid-bright anchovies cured in lime that convert even anchovy skeptics

Anchovy Toast

House-pickled anchovies on toast - described as an umami dream.

West Coast Oysters

Pristine, impeccably sourced oysters served on the half shell with optional caviar supplement -- the foundation of any meal here

Anchovies ‘In Purgatory’

Tender anchovies served over slightly spicy oil, with delicate crunchy spines you can eat

Dozen Anchovies

A dozen house-pickled anchovies served simply.

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

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

Scallop Tigre de Leche Ceviche

Scallop ceviche with tiger's-milk style leche.

The Western Addition Oyster

Broiled oysters with smoky date‑bacon sambal butter—decadent and rich

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.

Albacore with Charred Tomato Salsa

Seared albacore tuna paired with smoky charred tomato salsa and a smoked chile aioli that adds depth without overpowering

Halibut Crudo

Halibut crudo with serrano peppers and Thai basil oil.

Smoked Trout Roe

Delicate pearls of smoked trout roe that pop with concentrated ocean flavor -- a luxurious bar snack

Spiced Tomato Seafood Stew

Generously portioned stew of mussels, clams and flaky fish in spiced tomato broth—great to round out the meal

Broiled Oysters with Roasted Garlic-Balsamic Butter

Broiled oysters in a roasted garlic and balsamic butter.

Vanilla Tamarind Anchovy Ice Cream Sundae

A playful dessert marrying sweet vanilla‑tamarind ice cream with a salty anchovy twist

Sesame-Crusted Fish Croquettes