"Chef Stuart Brioza of the Progress and State Bird Provisions has long sung the praises of anchovies, and now his restaurant the Anchovy Bar is the home to that obsession. Brioza and the team laboriously preserve the fish in-house during the anchovy season, but there are other seafood dishes to explore, such as tinned fish from Spain and Italy, oysters and clams, as well as items like halibut crudo and smoked trout riccioli that cycle onto the menu." - Dianne de Guzman, Justine Jones
Lauren Saria