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Be sure to wear some flowers in your hair when you dine at Angelica, a throwback to San Francisco circa 1968 in both food and decor. Lucky for us the cuisine has evolved considerably since then, to a well-seasoned repertoire based on fresh veggies and grains. A pair of ambitious specials is offered each day: On a recent visit, there was a memorable pair of curried grain croquettes topped with homemade chutney and napped with dal, with a side of roast beets ramping up the plate's earthy flavors. Soups are a particular strong point, with great depth of flavor achieved without resort to meat stocks.