The Anchovy Bar is a seafood and wine bar at 1740 O’Farrell St from the team behind State Bird Provisions and The Progress, chefs Stuart Brioza and Nicole Krasinski. The menu opens with anchovy dishes and moves through West Coast oysters, small fish and sustainably raised shellfish, with a crudo that changes with the season. A small market sells the team’s Atomic Workshop flour mixes, chili oils and spices.
