Bar Crudo is a seafood restaurant, with several dishes influenced by Italian-style pesce crudo - raw fish, kind of like the Italian version of Japanese sashimi. I’d been to Bar Crudo before at their old location near Union Square, and a few times to their current location on Divisidero. This is what I had on a recent visit.
Crudo for 1 ($14)
This is their sampler plate of four of the five crudo on the menu - halibut, arctic char, tombo tuna, and scallop.
From left to right:
fennel salad, mint, cara cara, black garlic, lemon oil
With a dab of a sweet black garlic sauce and some crispy fennel.
horseradish creme fraiche, wasabi tobiko, dill
Like salmon. Very nice, with a horseradish flavored cream and some spicy wasabi tobiko. Kind of tasted like a bagel topping.
herb pesto, Persian cucumber relish, quail egg
With a little quail egg half. Very good.
English peas, fava beans, citrus, chive blossom
Also very good. The scallop tasted very fresh and sweet with a nice texture and just the right amount of salt. Topped with some sweet peas.
My favorites were the arctic char and the scallop.
Kona Kampachi ($17)
sweet pickled kumquats, radish, seabeans, yuzu tobiko, espelette
Also ordered a full order of the kampachi. I didn’t like this as much as the other 4 crudo dishes. The kampachi itself was good but I think it was overpowered by the salty roe and the sour kumquat.
Uni Toast ($16)
avocado, chicory, yuzu
A couple of toast rounds spread with an avocado spread and topped with sea urchin. Ok but I think it would have been better if the avocado spread was a bit less acidic. Too much citrus? It overpowered the delicate uni. Chicory salad dressing was also a bit too acidic.
**Seafood Chowder (small bowl, $9)
fish, shrimp, mussels, squid, potatoes, bacon, cream
I think I’ve gotten this every time I’ve been here. Excellent as usual. Very rich (I think its mostly cream, so much cream) and with a plethora of seafood. Sopped up a good bit of it with bread.