Angler SF can afford a bigger staff thanks to the higher-margin items. The wine prices are, well, they must get a lot of customers with plenty of money. E.g. for Austrian Grüner Veltliner, they’ve got one that’s $66 and the other 14 are $125 to $250.
The vegetables are definitely a better value than most of the rest of the menu.
they actually first started with Flannery dry aged Jorge cut when Angler LA first opened. THen within a month they switched to what I would assume is cheaper American Wagyu as the Jorge Cut is a very expensive piece of meat
Went this weekend, prior to going I was told by a friend that works at Saison Hospitality that they moved the heavy hitter contents of the LA cellar up north and to bring my own wine. Perused the list and yeah, it was pretty basic.
Restaurant was pretty full and I don’t think I saw anyone drinking wine, which is pretty rare nowadays. Lots of cocktails though
Dinner from Wednesday. Everything was really solid. Nothing really wowed me though except for the Ssam. Service was great, but you could tell most of the servers were relatively new and didn’t come off as experienced as Angler 1.0. That being said, I would come back 100%.
I wonder how you can prove that to them, We showed him CA.GOV page @PorkyBelly posted, however he insisted and we didn’t feel like escalating it to the next level. Besides, I doubt they are pocketing that extra 0.75% and intentionally misleading customers. Still, it’s a bit strange and I wonder where that extra $ is going.
Loved my meal here Saturday. Hot collars, seaweed rice, cockles were the highlights. I think the cheese bread was pretty awful with a gross split glob in the middle and I would’ve preferred it to just be bread with that anchovy butter!
But solid cocktails, great service. Was half full on a Saturday night which worries me