Summary of Bar Crudo
This tiny, two-level restaurant specializes in the namesake crudo – hunks of raw fish paired with ingredients like sea salt, fresh apples and tangerine oil. But cooked dishes – such as mussels marinated in San Francisco’s own Anchor Steam beer and seared dayboat scallops served with fat tangerine slices – are equally impressive. The first floor is dominated by a steel-topped bar lined with a few stools. A stairway leads to a buttermilk-hued loft dining room jampacked with two tops. But the couples and small groups huddled around tables don’t seem to mind the cramped quarters – they’re too busy digging into overflowing platters of oysters, mussels, lobster and more ultra-fresh seafood. Service can feel torturously slow, but the waitstaff ferries drinks briskly. The short but spectacular list goes heavy on California wines and obscure Belgian brews. Call ahead for reservations, or risk waiting an hour plus on weekends.
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