On December 31, Fillmore bar Fat Angel (1740 O'Farrell St.) closed its doors after a decade in business. But it appears a new taker is already in the works.
Tipster Andrew D. alerted us to a liquor license application for a new eatery called "The Anchovy Bar" at the address. The licensee listed on the application is The Progress Provisions, LLC, which is also behind acclaimed restaurants State Bird Provisions and The Progress, both located around the corner on Fillmore Street.
While the restaurants' married owners, Stuart Brioza and Nicole Krasinski, did not respond to a request for comment, the name appears fitting. The pair have spearheaded The Anchovy Project, which aims to get the small, sustainable fish from the San Francisco Bay onto restaurant plates. (They're often processed for pellets to feed larger farmed fish.)
The couple are also on an expansion tear. Last month, they announced they'd be opening a vegetarian restaurant in the Lower Haight's former San Francyclo space (799 Haight St.) It's set to debut in the spring.
It's unclear how quickly The Anchovy Bar will make its debut. We'll update this post if and when we learn more.
Update, 1/7, 3:10 p.m.: Brioza has provided us with additional information about The Anchovy Bar. He said he and Krasinski plan to open the restaurant’s doors in April, right around the time the local anchovy season begins.
The restaurant will not be a full-service dinner spot. Rather, its concept will be a wine and beer bar that serves West Coast oysters and small fish, especially anchovies. It will also offer sliced ham, tartares and smoked seafood, focusing on simple preparations.
Brioza said when the former Fat Angel location became available, he and Krasinski thought it would be a perfect fit, especially given the proximity to State Bird Provisions and The Progress.
The couple will be spending the next 10 weeks fully remodeling the space, with the goal of opening in April.
Thanks to tipster Andrew D.! If you've seen something new (or closing) in the neighborhood, text your tips and photos to (415) 200-3233, or email [email protected] If we use your info in a story, we'll give you credit.