Athanor occupies the Lower Pacific Heights space that previously housed Anomaly SF, with Chef Mike Lanham continuing the same tasting-menu format under a new name. The menu runs roughly ten courses and changes with the seasons, built around fermentation and preservation techniques applied to a tight roster of ingredients — an egg course made from potato puree and puffed rice, Sonoma Coast yellowtail with fermented kohlrabi bavarois, Ora King salmon finished with caramelized potato juice and a caviar chip, and a Lot 29 strip loin with umami beef fat and 17-hour celeriac. Dessert closes with a Tarragon Perspective of green apple, basil, and cream cheese, and a sweet potato semifreddo with miso mallow and coffee crémeaux.
Service includes tableside explanations of each course, and the open kitchen lets diners watch the courses come together as they're announced. Regulars who followed the space from its Anomaly days have carried over, and the kitchen's technical, ingredient-forward style has stayed consistent across the transition.
Service includes tableside explanations of each course, and the open kitchen lets diners watch the courses come together as they're announced. Regulars who followed the space from its Anomaly days have carried over, and the kitchen's technical, ingredient-forward style has stayed consistent across the transition.