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What's all the fuss about?.
Most of the food was good at Bar Crudo, though the plates were small and the prices were extremely high ($13-$30 for most items, and $2.50 per oyster). The seafood soup - their signature dish -
tasted like a bowl full of butter. Too rich and not enough of a fish flavor. I've had better in a bread bowl at the wharf.
The service was pretty shoddy as well. So bad, in fact, we almost left before we were seated. I went in around 7, and asked if I needed a reservation for a party of three in around an hour. The host said no, so my friends and I met for drinks and showed up at Bar Crudo at 7:45. We were told the wait would be 10 minutes, so we had some drinks at the bar.
At 9PM, I asked about our table, and we were again told ten minutes. I think they'd forgotten about us! at 9:15, we were finally seated, but no one came to take our order until about 20 minutes later. The food took forever, and the soup came out last instead of first. There also seemed to be several servers, all asking us redundant questions because they clearly don't communicate with EACH OTHER. We weren't quite sure who our server actually was.
By the time the dessert menu rolled around at 10:30, we didn't order any, because we just wanted to leave.
Seriously bad experience. We won't be returning.…
A raw seafood bar in NoPa.. After outgrowing its wildly successful and ridiculously tiny original location, this pioneering raw fish bar landed across from NOPA on Divisadero in what must now be one of the hardest one-two restaurant punches in the city. The narrow space was done in white and gray for an appropriately cold look, with a small upper level overlooking the kitchen, bare-bulb lighting and racks of shellfish on ice behind the bar. The seafood is as fresh as it gets--all fish served arrived that day, and the seafood-loving staff make sure there are no leftovers--but it's what mad scientist/chef Mike Selvera does to the fish once it arrives that makes Bar Crudo so special: raw fluke with jalapeno, coconut milk and chicharrones, or monkfish liver mousse with pomegranate molasses and pickled cherries on a crostini and, of course, the famous bacon-potato seafood chowder (the best chowder, and probably the best soup, in San Francisco). The mostly white wine list is moderately priced, but it's the short list of $5 small-batch Belgian beers, perfect for pairing with fresh fish, that stand out the most. Though the space is larger, the menu is better than ever before, and the location is higher profile and more convenient, so it shouldn't be long before crowds make Bar Crudo feel too small again…
Great Raw Seafood. Great raw seafood bar though don't try to go with over four people as you'll have a hard time getting a table.
lovely, tiny, delicious seafood prepared mostly raw. met some friends here who swear by this place & had to agree, the seafood, prepared raw, was imaginative, delicious, fresh tasting & atomsphere was funky, vibey & welcoming (though not for the claustrophobic). recommended for fish lovers who prefer theirs raw.…
inexcusable for San Francisco seafood. I was really excited to try this place as their menu seemed inventive, but I soon found out that their "inventive" crudo dishes were their way of covering up the poor quality of the fish. Then we received our crab that was served raw. This was unacceptable as crab is one thing that should never be served raw and it was a mistake on their part. How do you overlook such a thing? We left immediately for fear of what the remaining dishes may bring. They obviously do not care about their food and who wants to eat raw fish from people that aren't paying attention?…
