Vibe: 5/5 Service: 6/5 (Yes, it's superior) Drinks: 4/5 (only wine, no cocktails) Food: 5/5 Value: 5/5 My husband was fortunate to score a reservation for my birthday before they announced their upcoming closure. Having experienced Anomaly, it breaks my heart knowing that I won't be able to return to this magical establishment. And based on my observations of guests walking in with gifts for the chef and crew, I'm not alone. Chef Mike has created a very special place that will be dearly missed. First off, the atmosphere in this restaurant is trully special. The modern decor and furniture give upscale vibes, while the completely open kitchen and the music bring it back to earth. The unparalleled hospitality here makes you instantly comfortable. From the welcome bubbles while you wait to be seated to the trully exceptional service delivered by the remarkable Aidan, you will feel like you're amongst friends. Aidan is a rare gem and handled an unexpected issue with the utmost professionalism, grace, and generosity. He is trully next-level and should be teaching a master class on guest relations. Chef Mike's food should come with a warning like "You're about to consume pure culinary bliss, which may result in a loss of situational awareness and involuntary surrender of all public composure." The first bite of the night had me sitting there, speechless, with a big goofy grin and my eyes closed for about a solid 45 seconds. I didn't care how silly I must have looked, because that darn caviar taco demanded my full attention. All of the dishes we had that night were good, but the caviar taco, the duck-fat hokkaido scallop, and the peanut butter treat at the end of the dinner have all permanently imprinted themselves onto my palate. I wish the entire team and Chef Mike only the best, and I will be impatiently waiting for their triumphant return. read more

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Absolutely stellar meal all-around. Service was perfect, constant water refills, and nice explanations of everything we were trying. The room with the open kitchen has a unique layout, with small tables surrounding a central table with water; but from what I could tell, all seats pointed towards the kitchen. It was very cool to see them at the pass - the dessert was built out over several courses, as an example. Some highlights of the meal below: Les Amuses-Bouches: Beet wafer had a beautiful texture, extremely delicate. Carrot gusher as well. Egg Emoji: Familiar flavors, but fantastic texture. Rich mashed potatoes that were aerated, pairs so well with dashi. Crudo: Really smooth texture for a rockfish, the smoked oil was a perfect pairing. Caviar added a bit of salinity, but not strictly necessary. White Asparagus: Loved the Dungeness crab. Really great seasonal ingredients. Green Asparagus: Interesting choice to have two asparagus courses adjacent. Loved the acidity and bitterness of the citrus gelee. Very cohesive bites all around, great balance with the saltiness of the ikura. Black Cod: Probably my favorite of the night. Extremely tender and flaky, but super rich from the beef tallow. Didn't think cod could taste so meaty. Short Rib: Beet gratin was great, really strong on the portabello. Beet (and something kind of jammy, maybe blackberry?) purée went super well with the short rib. Only slight complaint here was the texture, I wish it had slightly more chew. The meat was super tender, but not in the unctuous "slow cooked short rib" way, more of the "pull-apart brisket" way, if that makes sense. Panna Cotta: Super floral from the rhubarb, great palate cleanser. Earl Gray Crème Brûlée: Stunning way to end the meal, it was super fun to eat individual components. The white chocolate mousse was delicious. Great textural contrasts across the board. Petit Fours: The mini carrot cake is so cute! Tasty, very beautiful to look at. The only thing slightly off was the timing of the dishes - around the midway point of our meal, service slowed down quite a bit; potentially this was due to the kitchen focusing on a 10-top being seated in the adjacent room, who seemed to a few dishes ahead. But this was pretty minor; other than that, it was a perfect meal. read more

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Anomaly in San Francisco is exactly the Michelin-level experience a special occasion deserves. From the moment we crossed the threshold to our final departure, the evening was nothing short of exquisite. Each course was a sublime study in originality; the textures, combinations, and presentations were truly divine. It was a joy--and nearly a form of entertainment--to watch the Chef and his crew work with quiet, seamless focus in the open kitchen, crafting delicate masterpieces with immense care. However, the true "anomaly" of Anomaly lies in the service and the curation. Aidan, Francis, Manuel, and Ronan were delightfully attentive, informed, and gracious, working as a synchronized team to ensure every detail was perfect. While the standard wine pairing was tempting, Aidan's passion for the list was infectious. When I asked if he'd be open to creating a custom pairing starting with a specific Marsanne, he truly lit up. His expertise was evident in every pour: two distinct Marsannes, a delightful French Pinot Noir from a vineyard typically known for Chardonnay, and a Cab blend from Hedges that blew us away. The finale--a brilliant comparison between 1983 Ports from California and Portugal (where California was the surprise star)--was the highlight of the night. For an intimate, world-class dining experience, Anomaly is peerless. read more

Anomaly SF - Our customized wine pairing. - New American Near Me - San Francisco, California

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Lovely staff and service. The food wasn't to my personal taste but it was an enjoyable experience regardless. The chef was personable and I appreciated the opportunity to learn a bit of his culinary and personal background through his dishes and explanations. read more

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The staff and food at Anomaly never disappointed. From when they first started as a pop-up to their permanent location, you will be pleased with their menu. Fresh, seasonal ingredients with unique twists that make Anomaly what it is. read more

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The finest food and service I've experienced in the Bay Area! I've never encountered dishes like these before/the creativity, intricacy, and presentation were remarkable. No surprise the chef has been recognized in a "40 Under 40" list. This meal was as inspiring as it was fulfilling, and every detail reflected an extraordinary level of craftsmanship! read more

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This place has been on my radar ever since seeing their creative and visually stunning dishes on social media. Went for the full winter tasting menu and got seated in the Chef's room - nothing but two-tops with a full view into Chef Mike Lanham's kitchen. Watching the coordination was almost as good as the food. Almost. Started with sparkling wine at check-in (nice touch), then the parade began. The fennel tartlet and parmesan funnel cake kicked things off - savory, bold, and set the tone perfectly. Triple fennel plus black truffle. STANDOUTS: - Egg emoji - egg yolk, potato, puffed rice served in an egg shell-shaped dish. Playful but perfectly executed - Soup & snow - roasted root veg with citrus snow (liquid nitrogen for that hot/cold contrast), pão de queijo. Comfort meets science - Rockfish tartare with oyster chip and caviar - that oyster chip reminded me of those trendy puffed shrimp chips, but elevated - American wagyu short rib - this had a steak-like texture, not the typical braised/shredded mess I usually avoid. The infinity beet gratin was basically thousand-layer potatoes but with beets and not fried. The black cod with black lime sabayon and puffed, crispy skin sprinkled with blackened seasoning was also flawless. Smoked salmon with twice-baked sunchoke and herbed goat cheese ice cream (yes, ice cream) somehow worked. Smoked beets with crispy mustard and alliums hit all the right notes. Tarragon panna cotta with green apple and celery came next - dessert that doubled as a palate cleanser. Smart move before the finale. Ended with tonka bean cheesecake (kumquat confit, brown butter amaranth crumb) and minis (key lime and chocolate cake) that were as precise as everything else. Every dish looked like it belonged on display, but more importantly, everything tasted like they cared more about flavor than Instagram. Service was impeccable. Table wiped between courses when needed, plates cleared immediately. Chef Mike himself presented several courses and even helped clear tables. Two hours for the full menu felt right, never rushed, never dragging. The vibe: Serious but not stuffy. Modernist without being pretentious. Southern influence subtle but present. Price: $167 tasting menu ($220 all-in after tax/service, before drink pairings) Reservations: Essential This is special occasion dining that actually feels special. read more

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My friend take me to this surprise Restaurant for my birthday, As we are working wit Michael Mina Group expectation is really high, Anomaly every course if the food tastes good and we like the wine list, and the service on top ! read more

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Date: Tuesday, September 16th, 2025 Time: 6:45pm Party of: 4 Meal: Triple Birthday Dinner - Hubby, Me, Dad Reservation Thru: Tock about a week prior Full Summer Menu ($165) x4 *Carrot Tartlet | Tomato Creamsicle - crispy carrot, romesco, buttermilk | tomato water, fontina *Egg Emoji - egg yolk, potato, rice *Soup & Snow | Pao de Queijo - charred spring onion, potato, lemon | parmesan, smoked butter *Beef Tartare - tendon chip, crispy fennel, scallion, aioli, caviar *Tomatoes - tomato water gelee, green tomato bavarois, savory "blt" *Corn - roasted & fermented corn, dungeness crab *Scallop - fermented fennel, collard green crisp, charred serrano *Quailducken - squash blossom, fermented stone fruit, chicken skin chip *Slushie - strawberry sorbet, carbonated basil foam, champagne granita *S'more - chocolate, marshmallow, charred jalapeno ice cream, graham cracker jus *Minis - a few small sweets Traditional Beverage Pairing ($99) x2 *Ingrid Groiss Gruner Veltliner 2024, Weinviertel DAC, Austria *Lassen Cider 'Farmhouse Dry' 2023. Chico, California, USA *Louis Michel & Fils Montmain PC 2023, Chablis Premier Cru AOC, Burgundy, France *Chitosetsuru Junmai Ginpu Sake NV, Hokkaido Prefecture, Japan *Abatucci "Cuvee Faustine" 2024, Corsica, France *Chateau Les Justices Sauternes 2022, Sauternes, AOC, Bordeaux Service Charge - 20% ($171.60) My aunt raved about this spot, so my mom had to check it out. For our last round of bday dinners, my mom took us to Anomaly. Typically we like having early dinners, but I had to work, so we chose the earliest time avail after I got off. When you arrive, they give you a complimentary glass of bubbly. Then you sit in the lounge for a bit before heading to your table. We were sat right past the entrance at a four top. Food wise, maybe I just don't get it. The soup and snow was fun to watch. The egg emoji was cute I guess. Dishes were plated nicely. I enjoyed the tartare. The caviar made it even better. My aunt's favorite dish was the scallops. They were good, but I didn't think they did anything extraordinary with them. Drinks wise, I would avoid the beverage pairing if you are a wine lover. Since they had awards from wine spectator, we expected the pairing to be more wine focused. We were wrong. Completely our fault for not asking, but my dad did not enjoy this at all. He would have rather paid the $80 corkage for a bottle he liked. I however was fine. I like trying different alcohols to see how they pair with the courses. One thing that bummed me out, there is a separate room where almost everyone else was sitting. On the way to the restroom, I saw most of the other restaurant patrons sitting at what I can only describe as a chef's room full of tables. They had a view of the kitchen. Maybe you need to be a party of two to be sat there. (I saw only two tops I think.) But I think that would have added to the experience instead of being away from the action. Worth a try. You may like it more than me. But definitely request a table in the kitchen area. REVIEW #3861 read more

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Wonderful food, best scallop I have ever had. Staffs are down to earth and friendly. read more

I really wanted to like this place. The vibe, staff, everything was cool going in. We came for a birthday party of 8 for a 8:15pm dinner. The hostess was super friendly and nice, apologized that our table wasn't ready. Not a huge deal but in the end we weren't seated till 8:45. Everyone was very hungry at this point. Service started fine- until a couple dropped plates caused a small accident. Our friendly hostess slipped and fell! Covered in hot broth we were very concerned for her. In the end we were told she was ok but went home. After that service was even more delayed. Our dinner took over 4 hours. Midnight came and went and it seemed like the staff just wanted us to finish and leave - really not our fault since the delays were unavoidable. They weren't rude or anything-just tired and worried about their colleague I'm sure, and wanting to go home. But that made us eat faster - We left as soon as all desserts were finished. The food served was delicious although small. We all left hungry - although maybe would have been less so if it was a 2 hour meal vs 4+ hours. To be fair a lot went down that night but the delays were annoying, service was curt and weirdly rushed and slow at the same time. We all left hungry. Tracking off 1 star for all that. read more

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I can't quite put my finger what made Anomaly so special but everything just worked and was surprising in a great way. The plating, ingredients, and flavors were all familiar. But the combination of which yielded some of the best tastes I've had in the last few years. The soup and snow seemed gimmicky with the presentation but the snow part was a great juxtaposition to the soup part, in temperature and flavor. The gluten free bread was amazing. I could have eaten 5 more. My favorite course was the shrimp with jalapeño granita. The two seafood courses also had the best wine pairing of the night. The shrimp was super tender and flavorful. The gelee held amazing flavors and the granita was super interesting. The other course I quite enjoyed was the halibut. The green onion on top that looked like the skin was pleasing to look at and eat. The beef course was also really good. The little meatball wrapped in collard greens was not an afterthought but actually delicious by itself. I also quite liked the sunchoke dessert. It was savory and not too sweet. The traditional wine pairing is just $99 right now and the pours were generous. read more

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From the moment we walked in, the experience felt truly first class. We were welcomed with complimentary champagne that was so good I happily stuck with it throughout the evening. It immediately set a refined and elegant tone. Sitting directly in front of the open kitchen was an incredible part of the experience. Watching the team work with such focus and precision made the evening feel immersive and intentional. It gave a real appreciation for the craft behind each dish. The food was outstanding from start to finish. Each plate was beautifully presented and layered with flavor. Every bite was mouthwatering and thoughtfully composed. The seafood in particular was exceptional and among the best I have had in one sitting. The rockfish was incredible, the crab dish was pure indulgence, and the short rib was rich and deeply satisfying. We genuinely could not choose a favorite because every dish delivered. Not a single crumb was left behind. A special recognition to Mike Lanham. His leadership and vision clearly shine through this new menu. You can feel the dedication of the entire team and the care that went into developing each dish. Dessert was equally memorable. Compliments to Lauren Doggett for a new dessert that was absolutely divine and the perfect ending to the meal. The service throughout the evening was excellent. Every staff member was knowledgeable, attentive, and genuinely engaged, taking the time to explain each dish with care and intention. This is Michelin-level dining in its execution, attention to detail, and overall experience. We left already looking forward to our next visit and cannot wait to return. read more

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My fiancé and I celebrated our engagement at Anomaly after having been on my bucket list for months, and needless to say, we'll be back again when their winter menu begins and for any future special occasions. The service, as per-fine dining, was exceptional. We were immediately greeted with welcoming bubbles as we waited for our table to be set up. Throughout the tasting, the service was attentive, thoughtful, and not-overwhelming. **IMPORTANT** If you want to get the full experience, request & make sure to get a seating in the "chef's room" in front of the kitchen. There are tables in another room that are separated from the "chef's room", which take away from the intimacy & experience of seeing the chefs work their magic. For our 11 course tasting, we had the Summer 2025 menu. While each dish was innovative, there were some standouts & some that were still decent, but lacked the wow factor. *Carrot Tartlet: 10/10 - We still think about this first bite & wish we could have had another to finish the meal with. *Tomato Creamsicle: 7.3/10 - Compelling technique & a play on the cheese/tomato pairing, but the fontina was overwhelming. *Egg emoji: 8.5/10 - Super fluffy & rich potato espume that contrasted w/ the puffed rice. Have had a similar dish but better *Soup & snow w/ Pao de queijo: 8.8/10 - Soup had an amazing contrast of hot/cold and creamy/acidic, very balanced & invigorating. The pao de queijo was dissapointing however, touch & not fluffy like the ones found at brazilian steakhouses. Soup carries the score. *Beef tartare: 9.4/10 - Very delicious & the tendon chip was a perfect vessel for it. *Tomatoes: 9.8/10 - Two tomato dishes served together, both unique in technique/flavor but work together wonderfully. *Corn: 9.8/10 - A roasted + fermented corn custard served with a parmesan touille & sweet lumpy crab meat. The silky smooth custard, sweet crab, & salty touille created a perfect/balanced bite. *Scallop: 7.5/10 - The scallop was cooked to perfection & the fennel sauce added acidity + sweetness, but the collared green crisp did nothing for the dish. Cooked well, but nothing special. *Quailducken: 8.6/10 - Everything worked well together except for the zuchinni bread. It felt out of place in flavor & texture. *Slushie: 9.2/10 - Love the sweetness of the strawberry sorbet with the herbacious basil foam & citrusy champagne granita. *Smore: 20/10 - The best dish of the night, an amazing re-imagination of the smore with the highlights being the graham cracker jus & charred jalapeno ice cream. *Minis: 8/10 - A variety of finishing desserts that were good but just completely overshadowed by the smore. While not every dish was perfect, the ones that wowed us heavily outweighed the minor flaws. I would come back for the next season's menu and am looking forward to what Chef Mike has in store for us. Overall: 9.5/10 read more

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I've had Anomaly bookmarked for a while & finally had the chance to visit when one of my foodie friends came into town. Reservations are required & made via Tock, where prepayment for the meal including tax & tip are made. Upon arrival, we were greeted by a lovely host who had a tray with an option of sparkling wine or non-alcoholic beverage. We chose the sparkling wine, which was a nice start to the evening. The entrance and front dining room reflect a modern but warm aesthetic with a warm wood touches. The rear dining room features an open kitchen where we were given our choice of seating & we chose to sit facing the kitchen to watch the chef's interactions. Each course was beautifully presented with descriptions & explanations for provided by the presenter including the lead chef. Every bite was delicate and flavorful. It was a sophisticated but not stuffy experience. Service was outstanding in addition to our meal. Parking is challenging since it's primarily a residential neighborhood so Uber is recommended. read more

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San Francisco, Lower Pacific Heights. January 2025. My preconceptions of this place were so wrong. When I read, "... theatrical performance ... technical precision...", I thought the vibe would be a little cold and uptight. When I read, " ... Southern roots ... relax and enjoy ...", I thought the interior would feel like they were squatting in someone else's failed concept. When I read, " ... the approach to cooking is technical ..."' I thought the food would be a series of over focused plating and unconnected concepts. The team, under Chef Mile Latham, takes you on Chef's culinary adventure. The dishes are properly presented and someone. including Chef Latham himself, will take the time to explain and answer questions about what has been placed in front of you. The restaurant looks like a personal vision of the Chef's hospitality - the entrance is quiet, a welcome glass of bubbles is offered before you are directed to your seats, you can see the smile on Chef's face as his head bounces to the musical soundtrack. Simple concepts based on Chef's memories of simple meals get pushed to the edge of "too much technical effort", then get pulled back enough to shine. The Egg Emoji looks different enough to make you think twice but the flavors make so much sense. Hash Brown Ice Cream is Chef Latham's memories of late night Waffle House meals, but presented as Considered Modernist Cuisine. His play on fish & chips using perfectly cooked black cod, caramelized dijon mustard tapioca chips, and a velvety brown butter foam was my favorite dish on his current Winter 2025 menu. Choose the first seating for the relaxed friendly start. Come a little early to chat with Chef Latham as you drink his welcoming glass of sparkling wine. This is precise food, sensible familiar flavors, warm caring hospitality. read more

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A whirlwind of creativity that somehow *works*. Favorites? The egg emoji brought to life and hash brown ice cream--yes, that's breakfast and dessert teaming up in the best way possible. Each plate is a playful mix of temperature, texture, and fermentation, crafted with the kind of brilliance that makes you stop mid-bite and marvel. Service was casual and charming. Michelin star-bound? No question. Currently, one of my 2 favorite fine dining places in SF. The other? Knows how to turn up the HEAT in the oven. read more

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Surprised that this place doesn't have a michelin star yet, the food and service were great. Parking is actually extremely hard to find since it's really residential - we had to circle a few times before we found a tight parking spot. They offer you champagne when you first get in and while you wait for your table. The food was all REALLY good - I can confidently say that i enjoyed every dish. Highlights: Egg Emoji - I loved the dashi and potato foam, and the crunchiest at the bottom were fun too Scallop - The scallop was REALLY REALLLY GOOD. Gigantic piece of scallops that was cooked perfectly - so sweet and tender. The sauce had a nice citrusy tanginess to pair with the scallop and i liked the black truffle tapenade on top. Potato Course: Plating was gorgeous and i loved the play on tater tots. Overall, food and service were great and definitely come here before they get a michelin star and prices go up read more

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Good food. Very good Michelin-star equivalent service. Love that it's quiet so we could have a conversation. The entire course took almost 3 hours but didn't feel that long. I had the fish courses. The family liked the fish version better than the regular menu. Good value for the money. Easier to get reservation. I won't go back there soon as there are others I want to try. read more

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We had an enjoyable dinner here for the first time and the overall experience was satisfactory. The best advice is to arrive early to secure parking. read more

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Obsessed.... We went to anomaly 7 times since they opened.... Living in the South Bay.... The experience is just amazing every single time. Whatever season you choose to go you will never be disappointed the chef Mike Lanham is just exceptional and a great human being as well! Can we talk about the pairing!?!!!? You know Ratatouille right? The scene where the rat mixes flavors and it explodes in his head..... every single pairing is like that.... This place is one of a kind in a very pretentious industry that often disappoints Anomaly NEVER did, we will back soon for number 8!!!! read more

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Wonderful service Solo dine in Wine pairing really helped moved the courses along Date night and intimate ambiance Thanks! read more

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I'm surprised this restaurant doesn't have a Michelin Star. My boyfriend and I wanted to try this restaurant and it was an amazing experience from start to finish. I love the black, sleek discreet entrance on Sutter Street. As one reviewer already mentioned, Uber or Lyft recommended. We had a 8:15pm reservation and we were seating promptly after they offered us our complimentary drink at the front. What I like about the kitchen is it's completely open and transparent so you can see everything at all times. Everything (summer menu) that was brought out was creative, dramatic, and delicious. I can see chef Mike Lanham checking out tables to make sure everything was being brought out in a timely manner. The service from the other chefs and wait staff was excellent. Just a head's up is they don't have a full bar. Wine, champagne and sake only. We can't wait to try their Fall menu. read more

Anomaly SF - The s'mores dessert - New American Near Me - San Francisco, California

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Summer Menu 2025 was fantastic and highly recommened. As you walked into the restaurant, you can enjoy a complimentary glass of wine. Enjoyed the whole meal, especailly the Hokkaido scallops was cooked perfect...still thinking about it! Chef is so talented and creative on the combination of the ingredients. Love it!! Service was excellent and everyone was super friendly, bravo!! Yay, I had a picture with Chef Mike. read more

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My husband took me here for my birthday dinner and we LOVED our experience! I'm a very picky eater and it's rare for me to enjoy every single course of a tasting menu. My favorites were the watermelon radish at the beginning and the sunchoke dessert at the end! We also had a non-alcoholic beverage pairing to share and every single drink did pair well with their courses. The only two that I didn't prefer the taste were the Weihenstephaner malt "beer" and the For Bitter or For Worse "Smoky No. 56". Best drink was definitely the Tilden "Lacewing". Apart from food, I thought it was interesting that we could choose which table we sat at - since we arrived first, we were able to choose the table right in front of the open kitchen! Thank you for the amazing meal Anomaly, I will probably be back :) read more

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Just wow. I have been to Anomaly perhaps seven times since 2021, and every menu has been amazing. The Summer menu tonight was particularly inspired and utterly delicious. Chef Mike Lanham and his team have really produced something special here. As always, the service was excellent and the ambience was sophisticated with a fun twist (playlist ranging from Kraftwerk, to The Smiths and Biggie). You simply cannot be guaranteed such a special night out in San Francisco at this price point anywhere else. Perfect, no notes. read more

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There's *yawn* tweezer food. And, then there's next level tweezer food that leaves you wondering how the eff does this resto NOT have a Michelin star yet? That's Anomaly. Eleven days prior, I had celebratory dinner at a long-time Michelin star resto in Mountain View where I dozed off twice because service was so slow, died a little inside when jus was poured over "crispy" skin courses, my water glass sat empty in 80+ degree weather, and received migardises thrown together in a bag (unwrapped). That's just some of the missteps. IDK whether to laugh or cry...but our wallets certainly were crying. Our experience at Anomaly was nothing short of amazing for the fraction of the cost. It kept us engaged the entire time. And, no Jack in the Crack drive-thru required afterwards (we left full). A pop-up started in 2018, Anomaly opened their first home in January 2023. Having been on my list for years, I'm so glad my friend was down for Anomaly for a joint celebration. M E N U Modernist American Cuisine. There's two tasting menus with seasonally driven ingredients: 10-Course: $149 pp and Abbreviated 8-Course Menu: $109 pp. Caviar supplements. Pescatarian and vegetarian options available. Bev pairings: $99 pp. $60 corkage. 20% service charge with optional tip. Pre-payment is required on Tock. No cancellations but you can transfer your meal to someone else. D R E S S C O D E Come as you are (some peeps rolled up in gym gear). S U M M E R / F A L L T A S T I N G M E N U ($149 PP) Solid progression of courses showcasing the chefs' technical skills, whimsical and playful molecular gastronomy, and creative use of seasonal ingredients. Each course was well-crafted and artfully plated with a good balance of flavors and textures to keep our palates engaged. (1) Parmesan Crisp w/ prosciutto, pluot: https://tinyurl.com/4vx4fy9n Nice first bite - crunchy, salty, sweet, and tart. (2) Egg Emoji w/ egg yolk, dashi, rice: https://tinyurl.com/5n8vsbhd Anomaly's signature course and permanent fixture on their tasting menu - the potato foam was deliciously rich, creamy and airy with a nice crunch from the puffed rice. (3) Soup & Snow w/ zucchini, lemon, tarragon, dill, sunflower: https://tinyurl.com/2xfwba3e As an entry to fall, liquid nitrogen was poured tableside for fog theatrics. The soup was warm and comforting with sunflower seeds for nutty texture. (4) Pão de queijo w/ serrano Served warm, the Brazilian cheese bread had a mochi-like chew with a pleasant cheesy sharpness. (5) Tomato: Heirloom & sungold tomatoes, smoke, yeast: https://tinyurl.com/xf6nte7a Refreshing cold course with sweet, ripen early girl tomatoes to help reset the palate before the next savory courses. (6) Black Cod w/ mushroom skin, cod skin crisp, celtuce: https://tinyurl.com/5cmuvsm5 Perfect cookery, the black cod was silky smooth and moist with a satisfying crunch from the cod skin chip. (7) Shrimp & Grits w/ jalapeno, caviar: https://tinyurl.com/b542umvb A bougie take on a southern classic, the shrimps & grits were deliciously creamy and full of flavor from the shrimp tomalley with a good contrast from the briny caviar and heat from the jalapeno. (8) Brandt Striploin, milk cured w/ caramelized beet, grilled maitake al mattone: https://tinyurl.com/34akvmp8 Our least fav course but only because the striploin was a touch overcooked and tough on the ends. But, the maitake had great smoky flavor. ***Palate cleanser***: Basil sorbet w/ blackberry, rhubarb, shisho: https://tinyurl.com/294ctaby (9) Whipped Corn w/ jalapeno, strawberry: https://tinyurl.com/5b9k5y48 Inspired by captain crunch and snickers, not only was this dessert unique, it was so good. Never had a savory sweet candy bar with a spicy kick. It works, I wanted another. (10) Minis: Pâte de fruit, chiffon cake, mint chocolate, etc.: https://tinyurl.com/4baa6n76 And, an array of sweet but not too sweet mignardises to end a near flawless meal. S E R V I C E Refined, friendly, and approachable. The staff didn't skip a beat from the welcome glass of bubbly upon arrival, synchronized delivery of courses, keeping water glasses filled, discreetly sweeping up crumbs, and clearing plates. Very well-choreographed. And, most important to me...pacing of courses. As we were near finishing one course, a nod from expo was given to fire the next so we never waited long between courses. Our 10 course meal was completed in 90 minutes. A M B I A N C E Sophisticated and intimate with dim lighting and a view of the chefs in action. It's impressive the things that come out of their small kitchen: https://tinyurl.com/4wp8hxne Rap and hip hop bumping from Raekwon, NLB, Souls of Mischiefs, and A Tribe Called Quest. P A R K I N G Challenging residential parking. Allot an extra 15+ minutes to look for parking. Overall, we loved our meal at Anomaly and thought it was a great value for the experience. Hope the team gets the recognition they deserve soon! read more

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For my birthday, my sweet husband took me to an incredible dinner at Anomaly. I'm old, been everywhere-- this was the best. The prix fixe menu was full of delicious surprises. Chef Michael, Matthew, and the rest of the perfect staff took unbelievable care of us. They explained each course to us, and it was fascinating. I hated being the girl snapping food photos, but I did! Every single course we had was next level, I'm still thinking about it. We cannot wait to go back every season when they change the menu! We were treated like royalty read more

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We had an absolutely phenomenal dinner at Anomaly's first permanent location--not just the best meal we've had in the past year, but easily one of our top five dining experiences of all time. Chef Mike brings a brilliant take on postmodern cuisine--each dish reimagined, full of delightful surprises, and served in a sleek, contemporary space that perfectly matches the spirit of the food. What made this meal so memorable was how utterly delicious, thoughtful, and refined every single plate was. The food is wildly creative without ever sacrificing flavor--each course delivering small, artful surprises that are genuinely fun to eat. Plating is elegant and modern but never overly fussy or cold. Most importantly, every single element on the plate feels intentional, thoughtfully chosen to elevate the dish's core flavors. It wasn't a matter of searching for one unforgettable course--we found ourselves trying to pick the least unforgettable one, and couldn't. In the end, our standout favorites were the Delicata Squash Royale and the Sea Urchin. Topped with a crispy pastry "lid" and a generous spoonful of uni, the dish opens to reveal a steaming, silky custard. The sweet, earthy delicata squash blends beautifully with the briny richness of the sea urchin and the crisp texture of the crust. Just when we thought it couldn't get better, the chef surprises with tiny cubes of Asian pear at the bottom, adding brightness and a delicate crunch that tied everything together. Every bite was layered, playful, and balanced. It was imaginative. It was thoughtful. It was joyfully unexpected. And it was delicious in a way that's become increasingly rare in the world of fine dining. Anomaly is a revelation--and an absolute must for anyone who craves bold, intelligent, and inspired food. We already can't wait to return. read more

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Had a 6pm reservation, and barely made it leaving the TriValley at 4:30! So let that be a lesson from those coming from the East Bay that it could take 1.5-2 hours bc of that bridge traffic. Since this place is located on a residential block, parking kinda sucks. I parked a block down, which would've been all good if I wasn't in heels lol. It's a cozy and modern setup on the inside with an excellent playlist of indie and 90s-2000s hip hop. You're welcomed with some bubbly in the waiting area. I loved my table was right in front of the kitchen so I was able to see the chefs in action. All of the restaurant staff were very nice and really ensured that I enjoyed my entire time there, so I made sure to tip on top of the 20% that's automatically included in the tasting menu price. As for the food, if fancy preparation and precision could also be a comforting hug and include some fun food interpretations, this was it. Whimsical and delicious. read more

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This was hands down one of the best dining experiences I've ever had. Everything was so well thought out. You get a complimentary glass of champagne upon arrival, which is always a plus! The food was to die for... the flavors were so unique and unlike anything I've tried before. With every course, a member of the team explains to your table what you're about to eat. I wish I took photos of every dish but I was so immersed into the experience, I only took one! We sat right by the kitchen so we were able to watch how everything was made and how detail oriented the chefs are. I seriously can't wait to go back. Anomaly will definitely earn its Michelin star soon! read more

Anomaly SF - New American Near Me - San Francisco, California

Came here during a weekend trip to SF and this place is phenomenal. This is a small place but I feel that adds to the cozy atmosphere I think they're going for. They prep in the open so you can watch the chefs do their thing. The service is definitely top notch, as the greeter, servers, sommelier, and chef were all kind, gave their presentation on the tastings and the wine. We had 11 tastings and while everything was very good and tasty, two dishes stood out to me: the duck and the caviar. These two were certainly the groups favorite. Would definitely go again if given the chance! read more

The food was great. Unfortunately the service was lackluster at best. I had been to Anomoly when it was a pop up, the service was amazing. So friendly happy we were there. This time no one ever smiled, when I asked again what some of the dishes were I was told in such an unexciting and generic way. I was really looking forward to it but can't recommend this place again. It's really to bad because the food is inspiring and unique but the actual experience is huge part of that. read more

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What an experience! Anomaly SF lived up to its name, it was truly an amazing evening that I will be thinking about for months to come. We got a lovely table facing the kitchen so we could watch the choreographed dance of every course. I loved the ambiance, it was relaxed yet sophisticated and really put the spotlight on the beautifully presented dishes. We did the beverage pairing which came with 6 different pours on top of the complimentary glass of sparkling wine that we received at the door. The sommelier was very knowledgeable and I loved how unique every pour was while still complimenting the courses. My personal favorite dishes were the egg emoji, soup and snow, tomato dishes, and cod. My boyfriend got the pescetarian menu and his scallop course that replaced the striploin was insane, we agreed that it was the best scallop we had ever had. The desserts were so interesting as well, the concept of turning the flavor profiles of cornbread into a dessert was executed so well with the jalapeno ice cream and peach jam. All the dishes were so playful yet complex, savory elements were contrasted by bright tangy sauces, bits of crunchies balanced out rich creamy elements, and even opposite temperatures of hot and cold were all perfectly combined in the courses. It was obvious that everyone that works here is passionate and cares about delivering the best experience. I cannot wait to come back and try a different menu, this is really a special place in the city!! read more

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We had a great dining experience overall. Most of the dishes were delicious, and the presentation was beautiful. The signature egg emoji dish was fantastic, and even the tomato dish--something I don't usually enjoy--was done beautifully. My husband especially loved the corn and crab dish, which had a nice balance of sweetness and texture. As with many tasting menus, the small plates stood out more than the mains. The scallop was a bit too salty, and the quailducken didn't quite hit the mark. But the desserts were lovely and ended the meal on a high note. Service was excellent, and the hostesses were super friendly. There were a couple of small hiccups--we were briefly served a dish meant for another table, and a biscuit fell off a plate during service--but nothing major. If anything, those little imperfections added a human touch that we appreciated. read more

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I came to Anomaly for my birthday dinner and overall had an amazing experience! Right when we entered, me and my partner were greeted with a glass of champagne and escorted to our table. The dining area only had a few tables and I loved how intimate and romantic the setting was. Overall the food was so unique and flavorful! I think my favorite bite of food was the egg dish and the asparagus plate. The only bites I wasn't a huge fan of was the dessert, but I enjoyed all the main courses. I only removed one star because while each bite was delicious, I thought the portions were a little to small for me to call a full meal. I was definitely hungry after, but might be typical of a lot of fine dining restaurants lol! I still highly recommend this spot if you are celebrating a special occasion or want to splurge on a new experience, it was very memorable! read more

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I rarely go to fine dining restaurants. I think I've only been to 3 other places. This one by far exceeded my expectations. I've heard lots of good things about this place and it definitely deserves all the recognition and praise. From the food, ambiance, and staff! Each dish was a very memorable and mind blowing dishes. Chef Mike and his staff showed great pride in creating beautiful and flavorful dishes. Their attention to detail was impeccable. Each dish just kept getting better and better. The oyster chip, caviar French toast (supplement), egg emoji, snap pea custard, scallops, soups, and desserts were all so good! I used to say I didn't like asparagus but they somehow converted me to liking asparagus.. The uni black sesame cake was AMAZING!! I would definitely come back for a special occasion! Worth the drive to SF! read more

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My meal at Anomaly SF is one of the best meals I've ever had in my life. My wife and I both opted for their full 11-course tasting menu -- pre-ordered on Tock with included 20% service fee, instead of their their abbreviated menu, which omitted the halibut and one of the dessert courses. We also ordered the supplemental uni toast as well and shared one of their beverage pairing. We managed to catch one of their last services of their spring menu, which consisted of the following items: 1) "oyster chip" -- oyster, apple, celery 2) "egg emoji" -- egg yolk, dashi, potato, crisped rice 3) "soup & snow" -- fennel, dill, sunflower seed, cream, 4) "pao de queijo" -- serrano 5) "green & white asparagus" -- asparagus, lemon, shitake, egg yolk, truffle, roe 6) "custard", snap pea, parmesan, scallion, caviar 7) "halibut" -- radish, champagne scallion 8) "scallop & pork" -- carlton farms pork collar, u10 scallop, curry, rhubarb, fennel 9) "strawberry" -- lavendar, hibiscus, cream, 10) "carrot cake" -- carrot, brown butter, pecans, cream cheese, carrot, and lastly 11) "minis" -- a few small sweets. Of the dishes, the highlights for me was the egg emoji, scallop dish, and the carrot cake. The egg emoji was the textbook definition of umami and there was a wonderful balance of textures. Seasoning was on point as well -- with not a single additional grain of salt needed, and the creative presentation made the dish fun to eat. Meanwhile, the scallop in the scallop dish was cooked to a perfect medium rare. The outside looked beautifully charred with a hard sear and the inside had just the right amount of chew to it. Lastly, the carrot cake was a wonderful reinvention of the classic dish. The cake component was a shortbread biscuit that was firm, yet crumbly, the cream was airy and not too sweet, and the carrot puree on top packed a ton of concentrated carrot flavor. Service was top notch, and course pacing was perfect as well. Anomaly is well on their way to achieving Michilin stars and I cannot wait to come back for another amazing dining experience. read more

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First, I want to say I hate giving low ratings or bad reviews to any establishment. I'm always a huge supporter of new innovative talents coming into our great city. I support small businesses and I love ambitious chefs. What I don't appreciate is poor behavior. I picked Anomaly to celebrate my best friend's 50th birthday. She is a huge foodie and we've dined everywhere together. All she wanted for her birthday was to eat amazing food and drink great Champagne with her 3 friends. I knew Anomaly has been on her bucketlist to try. So here we are. She traveled all the way from south bay to dine here. Unaware of the traffic. She arrived 10 minutes late. We assumed they may accelerate the dinner a bit faster than normal to compensate, but we were ready for it because we were hungry. We sat down immediately. Ordered our bottle of champagne. Heard there was caviar service that we can order on top so we said yes given it was her birthday celebration. At no point throughout our dinner service did we hear from the staff about the speed of the meal. In fact we had to wait a bit between each course. We just assumed they were really busy and trusted the food will be paced accordingly. After all, this is a Michelin guide recommendation, so we should be okay. My pregnant friend got up to use the bathroom a minute before the main course was slated to be served. Our waiter said "You can't go to the restroom now. Your meal is being served." My friend replied, "I'm sorry I'm pregnant and need to go. But you are welcome to leave my plate at my seat." We thought maybe him yelling at her was just a playful joke and thought nothing of it. After the main course, Chef Mike Lanham approached our table and we thought "oh, maybe he is saying hi". Instead he yells at us about how we arrived late, that they are unable to serve the last two dishes at the table, and that he would like us to finish them in the lobby. I was in shock. He asked us to quickly gather our things as the next party had arrived. The wait staff did not help us grab our drinks. So here we are balancing our bags, coats, and champagne flutes and we were rushed to the lobby. We sat in the lobby confused. We all thought wow we have been to many restaurants and never have been treated like this before. We didn't see or hear from anyone for a while. So I asked to speak with the chef one more time. I expressed to him that that was not appropriate. We did not spend $500 per guest only to have this kind of experience. His excuse to me was that he was having a rough day. Which I can understand. We are all from the service industry and can relate, but would never scream at a customer. I just shared with him that it was not appreciated and maybe next time trust your staff to deliver messages for you if you are not having a good day. We completed our experience at a tiny coffee table in the lobby, which was not enjoyable. Overall, I think Chef Lanham is very talented and the food was wonderful. But the service and experience there was unfortunately not great. I think if he ever wants a Michelin Star, he could definitely work on timing and courtesy. [Updated: I appreciate the note from Chef Lanham below, but I was there on-time and our last party member was just 10 mins late not 30 mins. I have timestamps on videos of us already drinking champagne at that time to prove it. We know there are intricate timings involved in meals of this caliber. But we do not expect a 10 min delta to trigger a disruption of this level or a response of this tenor.] read more

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One of the best culinary experiences I've had in a while. First let me tell you I've been lucky enough to experience Michelin star quality restaurants like Quince, Lazy Bear, Commis to name a few and a lot of others that I felt were Michelin quality like Hed11 and Anomaly is in my opinion of that quality. Not sure why one reviewer was so harsh maybe they just got up on the wrong side of the bed that day. The service and food quality and thought in preparation of the menu was exceptional and I could tell a lot of thought was put into it. The concepts were new and innovative. I was blown away by presentation. I thought the service was in sync and we never felt overwhelmed or like we waited too long for anything. I truly appreciated the staff for opening the door for us a bit earlier to get us out of the rain yesterday and that shows that they care about the service aspect of your experience. We got to pick where to sit which was nice since we arrived early and that was also nice we got a good view of the kitchen and the chefs preparing our meals. There was not one dish I disliked but my favorite was the take on the hash brown and waffle. That one and the egg emoji were truly amazing! I truly recommend checking them out if you enjoy great service and food experience. I can see them getting a star some time soon. read more

Anomaly SF - New American Near Me - San Francisco, California

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