The Situation: Far more than just a reopening, this is an all-new Angler courtesy of Saison Hospitality Culinary Director, chef Paul Chung. While the address and the name remain the same, the cozy-cool Beverly Center ground floor space itself has been reimagined under the design direction of Built, Inc. and with a new (and still sustainably-sourced) seafood-forward menu fueled by lots of smoke and fire. Chung is pulling in LA, SF, and Korean influences to the redone menu, while cocktails and wine will also have a whole new dedicated focus. Expect big things from this one.
hmmm, some of the Angler classics are gone like the Angler potato, radicchio salad w/ XO sauce, and banana pancake with caviarā¦
iām not sure about the new menu but i will eventually give it a try.
I am good with that, but not going to pay any tips on top of that, even if they add the tip line to receipt.
In fact, if I just pay in cash, there will be no credit card receipt with the tip line to consider
Makes some sense, two very labor intensive dishes that are hard to charge a lot for. Which is a shame because theyāre so good. Looks like they brought over the oysters and collar from the SF one though. Iām curious if they kept the tanks for live seafood. You canāt see them in any of the photo angles.
