Chef Mike Lanham’s Anomaly SF, opened in its permanent location at 2600 Sutter Street on January 19th, and will offer an eleven-course tasting menu ($121) built upon seasonal ingredients. Before moving his debut restaurant into the new space, he closed the pop-up iteration of Anomaly SF, located at The Mansion on Sutter, on November 20, 2022.
Though the pop-up largely flew under the radar, it still managed to attract a loyal following through word-of-mouth. The restaurant offers an element of flourish and fun, grounded by the fact that the food is brought to the table by the chef and his kitchen team.
The opening menu titled “Home for the First Time,” will bring back some classics from the pop-up iteration of Anomaly SF, such as the dish An Egg… sort of, in which a spot of egg yolk jam rests atop a smoky seaweed dashi potato foam. Chef Lanham’s hot soup/cold snow will also make its return, with a frozen lemon topping creating an unexpected contrast in temperature as it is added to the Romanesco-flavored soup.
His new creations include a fennel dish that sees the vegetable prepared in four different ways: glistening slices of roasted fennel top a puree prepared in the style of Pommes Robuchon. The dish is drizzled with a fennel jus, and noodle-like ribbons of fennel are garnished with roe and served on the side for additional textural contrast.
Another highlight on the menu is the filet mignon, which offers a contemporary preparation of a traditional dish. The filet, tender from being cooked under pressure, is served with a beet millefeuille that is creatively held together with parmesan and clarified butter.
In the spirit of returning home, diners can also look forward to a sweet potato dessert inspired by Chef Lanham’s childhood in the state of Georgia. Featuring a thin slice of candied sweet potato that shatters like glass, the dessert is reminiscent of a classic crème brûlée, while also offering a completely different flavor profile and aesthetic.
Menu supplements will also be available, including caviar with warm French toast and crème fraiche ($88/two people), and a poached scallop garnished with black truffle and served with a yuzu tarragon dashi ($18/person).
Anomaly SF will accommodate most dietary restrictions, with dedicated menus available for vegetarians, pescatarians, vegans, and those who can’t eat gluten
The beverage offerings will span a carefully curated selection of wines, beers, ciders, and sakes – available by the glass or as part of a drinks pairing. The wine list will have a strong emphasis on California. As part of Chef Lanham’s commitment to inclusivity and offering a meal of exceptional quality to all diners, there will be a good range of non-alcoholic drinks such as Proxies verjus, NON wines, and Shaka Tea.
