He whips salmon into mousse and rolls ground seafood and pork into sausage.Īncora's gougeres with smoked salmon mousse. He heaps caviar onto pasta and trout roe onto fried artichokes. He distills Manila clams into vinaigrette, mussels into liqueur, and sea urchins into butter. His dishes incorporate the briney bounty of the sea in unexpected ways. It’s not just the flesh of fish and bivalves that Anichini highlights at Ancora. Although it’s too fishy for my dining companion, I savor its complexity.
The hand-pulled pasta in rich, citrusy leek fondue dotted with tiny black white sturgeon caviar tastes so strongly of the ocean, it could have been plucked just minutes ago from the waves. “The plankton tagliolini is the rockstar of the menu,” my gracious server tells me, so that too has a place at my table. Grilled Washington oysters (sometimes Water2Table works with responsible fisherfolk beyond the Northern California coast) bubbling with harissa butter and breadcrumbs follow. Gougeres, flaky biscuits filled with smoky salmon, horseradish, and dill, and a new dish they’re trying out, jewel-toned new potatoes bathed in herbaceous, creamy green goddess espuma, are my starting point. I select my meal from a range of a la carte dishes to create a lighter version of the nine-course $125 prix fixe menu they offer nightly. The halibut crudo may have come from as close as SF’s own Ocean Beach.Īncora's executive chef, Nick Anichini. In the late summer season, that includes white sea bass swimming north into Monterey and Half Moon bays, anchovies schooling in the San Francisco Bay, and trout migrating through mountain lakes and streams around Mt. It’s around those sustainable catches that Ancora’s menu revolves. Today they work primarily with fisheries from Monterey to Fort Bragg to bring more than a dozen types of swimmers and scuttlers to restaurants and home cooks. Water2Table began trading in five local fish species in 2011. After 25 years watching San Francisco restaurants turn not to local fishermen for their fish and seafood but to larger, less responsible fishing fleets, the latter set out to build a bridge between them. On its southern wall, an expansive mural of swirling red and orange fish is lit by an elaborate light fixture that’s all transparent bulbs and metal arms.Īncora is a collaboration between chef Nick Anichini, formerly of Atelier Crenn, and Joe and Andi Conte of Water2Table Fish Company. The former Locanda space is accented with the geometry of clean white tile and dark wood. The restaurant, still under-the-radar in its heavily trafficked corridor of Valencia Street between 16th and 17th, is quiet when my appetite and I show up shortly after it’s opened its doors on a Tuesday evening. Inside the new Mission seafood restaurant, Ancora. Ancora, the Mission’s new sustainable seafood spot, wants to be part of the solution, not the problem. When fished sustainably, seafood is the world’s most environmentally efficient source of protein, according to the National Oceanic and Atmospheric Administration. Overfishing isn’t just removing species from the ocean faster than they can reproduce and replenish their populations, it’s setting the stage for the total collapse of marine ecosystems across the globe.īut it doesn’t have to. It’s destroyed the livelihoods of small, independent fishing operations, and replaced them with large, fuel-spewing fleets that catch endangered species as indifferently as they do edible ones in their trawling nets.
It’s decimated populations of Atlantic halibut and bluefin tuna, weakened coral reefs, and made what was once the most biodiverse place on the planet a whole lot less so. It’s quaint, trendy, and popular.Overfishing has devastated our oceans and waterways. No fifth star for what I thought were pretty high prices. The special sandwich of the day was delicious, and we had a choice of potatoes or greens. The food took awhile, but not horribly long. We found a table outside and waited with friends who had arrived earlier. "Stopped for lunch on Sunday late morning and it was hopping! Busy, but the line was moving so we got our order in rather quickly.
#Ancora sherman ave free#
I had my bread substituted to gluten free bread." Also have Gluten free option 😊 we had the avocado toast with breakfast potatoes on the side. "Went there for breakfast when I walked in it is so nice and modern so nice I definitely recommend this place and the food was awesome and it was fast" Club melt very flavorful tomato and sauce complements turkey and bacon. Sandwich was still hot and did not get mushy in transit back to my office. Overall excellent! Fast service easily switched out side. There was also quite a bit of outdoor seating which was great." "Sweet cafe to stop by for breakfast or brunch with an adorable interior! The food was very tasty - I’d highly recommend the pancakes.
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