are people really ordering non-seafood at this place? and if so what’s best to get? I trust the wood-fire process, but seems odd.
It’s pretty standard for a seafood place to have a steak as an option for customers who don’t want fish, just like old-school steakhouses often have a fish on the menu.
I ordered the squab the one time I saw it and also had either the 90 or 120 day dry aged ribeye another visit. Both stellar
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That squab looks awesome!
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I’d order squab there. It’s not easy to cook correctly over fire. I’d order any game there.
One time I was at my friend’s house in Guadalajara and he was grilling. I said, wow, that’s the gamiest squab I’ve ever smelled. He said, I think you’re smelling the pig farm next door.
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It’s what I’d imagine the Roadrunner would look like if Wile E. Coyote ever catches him. #TopicCoveredByFamilyGuy
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Another fantastic meal at Angler.
Highlights:
Heirloom tomato, wildfire vinegar.
Bluefin Tuna, Tomato jelly
Blue Prawns, Harissa
Potato is always great but slightly oilier, still crispy and soft in the middle
It’s still one of my favorite restaurants to eat at.
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hi @Hungrydrunk
nice meal, but where’s the sundae? did you get a pic of the menu? anything new compared to the one posted online? thanks.
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Those blue prawns aren’t on the sample menu.
excellent dinner
service was a bit green this time
they’ll be starting a “let us cook for you” option soon.
(off menu) tonburi tart
they’re testing out this new dish and it was 
(new) beef tartare, yuzu, baby iceberg
i liked this better than the antelope tartare, gotta love how they season every piece of baby iceberg.
heirloom tomato, wildfire vinegar
wow, just as good as the one i had in sf how are there still tomatoes in nov?
bbq beets, embered tomato, walnut
like a beet fruit roll up. delicious.
dungeness crab
perfectly cooked, but i cried a little when i realized they didn’t served the crab fat/brains/tomalley 
me with no crab brains
parker house rolls, cultured seaweed butter, clarified butter, garlic aioli
angler potato, sonoma cheese sauce
like a baked potato and potato chip in one, brilliant.
soft serve sundae
the softest serviest sundaest ever 
always keep the caramel
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shit, do i have to go back now? missing out on the crab and the beets.
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I guess I’ll have to try the potato again someday. I don’t think the one I got was made right.
What was under the tonburi?
Same trick Majordomo uses in their Bounty Bowl.
Was that black (blue?) stuff custardy or what? Looks strange enough to serve at Vespertine.
it had the texture of a firm flan. it was better than anything i’ve had at vespertine.
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warrior: you can just look at the pictures and see that this restaurant belongs on the list of 101 “best” restaurants in LA, even with the heavy emphasis on cultural and socioeconomic diversity. rossoblu over this?
Angler was #51 on the list in 2019. Since this year Addison was going for breadth and diversity, he probably didn’t want more than ten $$$$ restaurants on the list, and Angler didn’t make the cut.
Rossoblu is $$$ and was #17 on the 2019 list.
I always thought the 101 list wasn’t in order of best to worst, rather it was just a count of 101 best.