Weird Fish - Page 2

Strange magic

The cubes of ruby flesh were gently tossed in a ginger-soy-cayenne bath before being arranged atop a trio of deep-fried wonton skins, like a set of magic carpets bronzed as mementos of some exotic childhood in Lilliput.

And the evening's "suspicious" dish ($10; the price varies), a kind of chef's surprise, turned out to be spectacularly tasty despite being a pasta — linguine, in fact, tossed with a medley of bay shrimp, clams, and prawns in a garlic–<\d>white wine sauce perfumed with cilantro. The sauce gave a pleasant tingle on the lips, and the clams and small shrimp were fine in their supporting roles, but we did find the larger prawns to be noticeably dry and mealy: had they been frozen and thawed? Frozen too long or mishandled in some other way? This was an unexpected shortcoming in a restaurant that announces its commitment to high-quality ingredients in a posting at the doorway.

Apart from some hinky shellfish and too much noise, Weird Fish gives us a mostly bracing vision of a modern San Francisco seafood house. It is not the obvious descendant of such old-timers as Tadich Grill and Sam's, nor is it the clear relation of such temples of luxe as Farallon and Aqua — but it does, perhaps, have some wisdom to impart to these august places despite being a whippersnapper. Its emphases on sustainability and the ingenious making of lemonade from the lemons of fish farming do raise the hope, however modest, that the weird fish of today will still be there tomorrow. *


Mon.–Thurs. and Sun., 9 a.m.–10 p.m.; Fri.–Sat., 9 a.m.–midnight

2193 Mission, SF

(415) 863-4744

Beer and wine



Wheelchair accessible

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