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Three Michelin star chef Joshua Skenes’ seafood and fire restaurant Angler has spread south to Los Angeles and it’s every bit as good as it’s San Francisco sister.
The cooking philosophy remains very much the same even if the restaurant ambiance is more urbane and moodier in line with LA’s persona. Fish at its very freshest, cooked over fire according to the techniques developed by Skenes over the last decade form the heart and soul of LA’s Angler.
Fish flit around in tanks around the dining room, while a giant wood burning hearth is the centre of the restaurant. The menu focuses on the bounty of fish and game available to southern California offering six Raw Bar courses, five salads and vegetables to accompany your fire cooked fire or game.
The mains are the star attraction and you can choose between Grilled Red Rockfish, Poached Marbled Flounder, Salt & Pepper Scorpion Fish, Whole Smoked Trout, Whole Pastured Chicken and 88-Day Dry-Aged Ribeye.
A top class cellar leans into Bordeaux wines alongside local flagship bottles from Sanoma and Napa. Wine Director Peter Carrillo has built a fine collection to accompany the rustic, rough-hewn yet finessed cuisine.
The successful Angler formula has been seamlessly transplanted to Los Angeles, however it remains uncertain just how much time Skenes will spend in the kitchen there. Executive Chef Dameon Evers will steer the ship as Skenes escapes to the woods to nurture the project closest to his heart the Skenes Ranch. Stepping away from Saison in February he handed the reigns to chef Laurant Gras. Saison dropped a star in Michelin’s guide to California this year.
