The Top New Openings of the Month: October 2018

Angler’s Parker house rolls & sturgeon caviar

In my latest Time Out column, my top openings of the month join other standout newcomers for a top 10 on where to eat now (article here):

Angler’s killer potato

Angler — 5 stars
132 The Embarcadero, 415-872-9442. Tuesday-Saturday 5-10pm.
Expectations run high when chef Joshua Skenes of three-Michelin-starred Saison opens a more casual (but still upscale) sister restaurant. Angler does not disappoint. Spanning two rooms with striking Bay Bridge views, the main dining room runs fish and sea, while the Game Room is lined with taxidermy, including a full-size bear. A hearth and wood grill imparts embered beauty to dishes from land and sea, paired with bar director Brandyn Tepper’s elegant cocktails and Saison’s Mark Bright’s wine list. “Wow” moments come in the form of caviar spread on Parker House rolls, delicate raw bar dishes or a perfect tomato crusted in its own embers.

Prairie — 4 stars
3431 19th St., 415-483-1112. ? Tuesday-Thursday 5:30-10:30pm; Friday-Saturday 5:30pm-11:30pm; Sunday 5-10:30pm.
Chef Anthony Strong garnered countless accolades the past 11 years as executive chef at Delfina. His first solo, “new school” Italian restaurant PRAIRIE debuted October in the former Hog & Rocks. When ready to order, check boxes on a card, resulting in minimal server interruptions. The kitchen and bar collaborate on the cocktails, while dishes run Italian in ethos but play mash-up with Asia and beyond in irresistable combos like guanciale-wrapped mochi in a radicchio leaf drizzled in aged balsamico.

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Creator’s impressive burger machine

Creator burger

Creator  — 3 stars
680 Folsom St., 806-680-3657. Wednesdays-Fridays 11:30am-2pm.
While there are better burgers out there, Creator’s burgers are damn good for the price ($6), quality of ingredients and being made by a robot. This is the first hamburger robot in the world, efficient and mesmerizing to watch. Humanely raised, hormone-free beef is the base for burgers created in-house by David Bordow with others created by celebrated SF chefs like Nick Balla (burger with Hungarian smoked paprika, pickles, sunflower seed tahini) or Top Chef Tu David Phu (burger with oyster aioli, shiitake mushroom sauce).

Luke’s Lobster — 3 stars
92 2nd St., 415-483-1580. Monday-Friday 11am-9pm; Saturday- Sunday 12-7pm.

We remember when Luke’s Lobster first opened in NYC in 2009, bringing sustainably-sourced, affordable lobster rolls to NYC. Founding partners Ben Conniff and third-generation lobsterman Luke Holden have expanded, recently opening their first West Coast location in SoMa. Order chowders, lobster, crab or shrimp rolls and a special Black Hammer Brewing collaboration beer brewed with lobster shells and kelp. Happy hour specials (daily 4-7pm) include a lobster roll and a beer for $19.