The Anchovy Bar—a new and noteworthy San Francisco restaurant (with both takeout and delivery available) —is capitalizing on a new trend. Deviled eggs, littleneck clams, and broiled oysters, to name a few. Small gourmet snacks are having their moment this autumn and winter season. And since most of us are still stuck at home due to the virus, it’s a great way to slow down and enjoy a glass of bubbly. Especially when you have an Italian spread of unique and tasty flavor combinations.
The Anchovy Bar
When creating The Anchovy Bar’s dynamic menu, chefs Stuart Brioza and Nicole Krasinski of State Bird Provisions, primarily focused on incorporating locally caught seafood into their dishes, putting a fresh spin on classics like boquerones. They serve their boquerones on buttered toast, accompanied by avocado and tomato. But there's more— like their halibut ceviche or the deviled eggs – a soft-boiled farm egg with Caesar dressing, a pile of Parmigiano Reggiano cheese and smoked bottarga roe, all topped with a Filetti di Alici anchovy.
Bread, butter and anchovies
According to Brioza, the key to tasty seafood tapas is preserving the freshness of all the ingredients. Determined to perfect the practice of preserving anchovies, Brioza and Krasinski launched “The Anchovy Project” prior to opening their restaurant. Describing the project, Brioza explains: “The process starts as soon as we receive our anchovies. The fish is delivered within an hour or two (max) straight from the water. Then a team of about six people will remove the head and guts and scale the fish. The goal is to work quickly and make every minute count, as we are essentially preserving absolute freshness in real time.”
The Bomba: Buffalo milk mozzarella, artichoke bomba, and arugula (via Facebook)
Inspired by their wine and cocktail list, many of The Anchovy Bar’s drinks pair well very with their specialty tapas – a classic Negroni, chilled Sherry, or a glass of Lambrusco, to name just a few.
Fresh and simply made snacks might be trendy right now, but we predict this “moment” they’re having to continue well into 2021. Fortunately, fish like sardines, trout, tuna, anchovies and halibut aren’t only delicious served fresh; they’re also fantastic when canned. Looking to make a fun appetizer? Italian crostini are an easy entry point to the world of tapas! All you need is a loaf of ciabatta and some imagination. Simply slice and toast the bread, then play around with toppings.
If you’re in a hurry, we recommend two basic ingredients– butter and anchovies. But if you have the time to make a more elaborate dish, you’ll definitely want to try this recipe. Dozens of tiny appetizers can be made using ingredients like fresh octopus or mackerel. The best part? These fishy finger foods are both delicious and nutritious.