Angler is a seafood-focused, a la carte sister restaurant of Saison.
My favorite dish (and also one of the favorites of my friends) was the tuna nduja. It was spicy, tangy, and refreshing. I loved that the bread smelled meaty, which was so interesting. The bread was a perfect cross between being crispy but still chewy on the inside.
The servers were very kind and even added another slice of bread for free because we asked (because we had 3 people)! Thanks to the Angler team for that.
The scallops were really plump and sweet, and the vermouth flavor added the much-needed contrast. However, each individual scallop was $26, which I felt is too pricey.
The bass with mala was a nice Chinese twist to this mostly Californian restaurant.
The potato’s sauce had a deep cheese flavor but not overwhelming. A very elegant flavor and I’m craving this dish so badly!
The Mt. Lassen trout was the most forgettable and generic fish. We all didn’t like it much.
The ice cream is a must-order: the ice cream itself has a pure flavor, while the caramel has a lot of depth to it beyond a typical smokey undertone. Just a really joyful way to end the meal.
The quality of the cooking was high overall, but I feel that there wasn’t much of a “personality”/special flair except for the bass and tuna nduja dishes. I tend to prefer experimental fine dining so this place will not be high on my revisit list but certain dishes were really tasty. The interior is welcoming and there’s a nice open fire kitchen.
3 Comments
[Video of the experience here](https://www.instagram.com/p/CvLONUmN8Vn/).
Angler is a seafood-focused, a la carte sister restaurant of Saison.
My favorite dish (and also one of the favorites of my friends) was the tuna nduja. It was spicy, tangy, and refreshing. I loved that the bread smelled meaty, which was so interesting. The bread was a perfect cross between being crispy but still chewy on the inside.
The servers were very kind and even added another slice of bread for free because we asked (because we had 3 people)! Thanks to the Angler team for that.
The scallops were really plump and sweet, and the vermouth flavor added the much-needed contrast. However, each individual scallop was $26, which I felt is too pricey.
The bass with mala was a nice Chinese twist to this mostly Californian restaurant.
The potato’s sauce had a deep cheese flavor but not overwhelming. A very elegant flavor and I’m craving this dish so badly!
The Mt. Lassen trout was the most forgettable and generic fish. We all didn’t like it much.
The ice cream is a must-order: the ice cream itself has a pure flavor, while the caramel has a lot of depth to it beyond a typical smokey undertone. Just a really joyful way to end the meal.
The quality of the cooking was high overall, but I feel that there wasn’t much of a “personality”/special flair except for the bass and tuna nduja dishes. I tend to prefer experimental fine dining so this place will not be high on my revisit list but certain dishes were really tasty. The interior is welcoming and there’s a nice open fire kitchen.
Do they still sell their roasted chicken?
I didn’t realize that Angler has a Michelin star.