This Thursday, we ate at a newish (opened during the pandemic) restaurant which is a sister restaurant to The Progress and State Bird Provisions which are both Michelin starred restaurants just around the corner. It was interesting that our server had asked us if we had eaten at the other restaurants (which, of course, we had) because she said we looked familiar which is the second time that we’ve been told that we look familiar when eating at a new restaurant. This concept is very much seafood forward and mostly cold dishes.

We had, in my opinion, the best seats in the house at the bar (which can only seat 3, so we had it to ourselves) where we had the view of the chefs at work, which we always enjoy. I started off with the sherry flight which was a fun and different start to the meal. The format for the menu, similar to it’s sister restaurants is essentially tapas style with a bunch of small plates. We had the mixed dozen oysters to start which were quite fresh and tasty.

Then came the Ceaser deviled egg for me which also had anchovy on it (I really enjoyed it)…we’re at the Anchovy Bar so I definitely wanted something with anchovies. It isn’t anchovy season (March-Nov), so they used imported anchovy rather than local though. Andrea hates deviled eggs and anchovies, so she had ordered the Wagon Wheel Cheese Chip & Dip which was this foamed cheese with a some spicy, acid, and salt, which was nice, although less cheese than you would expect from something with that name, but fortunate for us in a way since it wasn’t overly heavy to keep room for all of the other food to come.

Then we had the Fennel and Pear dish, the uni (from Fort Bragg) guacamole (which had some amazing lime/acid and jalapeno heat and floral/sweetness from the passion fruit ponzu, but honestly all overpowered the uni), the chili dungeness crab (so flavorful with crab) toast, and the meyer lemon miso clams (good and nice broth). Hey, we even managed to *not* order either of the two dishes with truffle on it .

We were pretty full but we had to try dessert because that’s the way we roll. I had the semifreddo (the apple balsamic was fantastic) and a vin santo. and andrea had the raisin pave and a port. The server we had was fantastic and was very attentive and was really hustling. Overall it was a very enjoyable meal at a decent price point. Recommended!