As the name suggests, there's an angling theme at this Embarcadero dining destination. Make your way inside to find taxidermy galore, a large open kitchen with glowing wood-fired nooks in the back, and dried ingredients hanging from the ceiling. While there's a large bar presence, your attention will be captured upon entry.

A pair of plush rooms makes Angler feel like a hunter’s cabin gone Nordic-chic, complete with sparkling stemware and throw-draped furniture. But all eyes eventually drift to the gorgeous kitchen, where the cooks tend to a live fire that gently perfumes the room with smoke. The touch of those embers can be felt everywhere—from the blush-pink bigeye tuna enhanced by shiso and a perfectly chilled tomato jelly, to ultra-tender pieces of hot fried quail generously flavored with a crispy pepper coating.

Meticulousness is the prevailing theme as seen in the transformation of the humble cauliflower into a large, superbly roasted floret seasoned with vadouvan and a splash of lime. Stuffed? Tough. It would be plain wrong to leave without indulging in a delicious soft-serve sundae happily paired with warm salted caramel and cool cocoa nibs.