Ancora is a new seafood restaurant in SF from an Atelier Crenn chef – Robb Report

Just in time for the peak of summer, San Francisco is opening a new seafood restaurant in the Mission District. Nick Anichini, former chef de cuisine at the three-star Michelin Atelier Crenn, has teamed up with sustainable seafood company Water2Table to open Ancora, which opens this weekend.

Ancora, which means “anchor” in Italian, will focus on simple fish preparations, with a Spanish influence underlying many dishes. “What’s going to boil down to is that I have access to such great produce with Water2Table, or the wealth of vegetables that grow in Northern California – so that’s really where it’s come from. inspires, treats the product right and makes it as delicious as possible without giving it too much fluff and unnecessary toppings,” Anichini told Eater SF.

Chef Nick Anichini

Joseph Tisserand

This is reflected on the menu by a range of seafood in all its forms. As a starter, the mojama, a marinated tuna with a foie gras and sesame vinaigrette, as well as a pâté of monkfish liver and, of course, oysters. After that, a few standouts are halibut crudo, lobster-stuffed squid, and a pappardelle dish with abalone sugo, seafood sausage, and swordfish rib. The dessert leans in a slightly lighter direction, with a lemon sorbet accompanied by vermouth cream and a glazed donut stuffed with a few seasonal fruits: strawberry and raspberry.

Anichini came up with the idea for Ancora while still working at Atelier Crenn, but it took some coincidence during the pandemic to turn his dream into reality. During his five years at Dominique Crenn’s influential French restaurant, he forged ties with Water2Table, which supplied fish to Atelier Crenn. The co-owners of the seafood company had the idea of ​​opening a restaurant and they contacted Anichini. The rest is now history.

Gougères with smoked salmon, horseradish and dill

Gougères with smoked salmon, horseradish and dill

Joseph Tisserand

Opening week at Ancora will feature a $125 prix-fixe menu, but a la carte options will follow, Eater reported. “We want it to be something fun, accessible, and seafood-centric,” Anichini said. “But we want it to be something where people can have fun, it’s festive. The pandemic separated us for a while, obviously, and people were afraid to come together. I think my goal for this is to do these big family-style shared concepts that allow us to come together after all.

Ancora will be open from Tuesday to Saturday, from 5 p.m. to 9:30 p.m.

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