Pop-up restaurants are like food trucks for me – the ideas sound great, but the execution usually isn’t quite there due to lack of permanent infrastructure and/or resources.
The Anomaly pop-up dinner was therefore a pleasant surprise! For such a new concept, I was impressed with their creative menu and technique.
Anomaly’s seasonal, modern California menu and communal dining style will likely draw comparisons to Lazy Bear back in the day. I thought that Chef Mike Lanham’s style was more refined right off the bat, probably due to his prior restaurant experience.
Snacks
The first bite was a cracker with exceptional oyster flavor. The distinctive briny taste was captured well in the crispy medium – a fun contrast from the slimy oyster texture. It reminded me of asian shrimp crackers I so fondly ate as a child.
![](https://i1.wp.com/willwanderforfood.com/wp-content/uploads/2018/12/DSCF0151.jpg?fit=900%2C601&ssl=1)
Next came a spin on pão de queijo. The traditionally fluffy cheese bread was exaggerated into flat disks, resulting in an even more chewy, mochi-like experience. Smoked water in the batter added a nice depth. The accompanying satsuma yuzu shot was refreshing.
![Anomaly - Pão de Quiejo, Satsuma Spritz, Yuzu Espuma](https://i0.wp.com/willwanderforfood.com/wp-content/uploads/2018/12/DSCF0162.jpg?resize=825%2C551&ssl=1)
Mains
The first course was celtuce (thick stem lettuce) with a texture and flavor packed combo of cold shiso granita, toasted garlic rice, and bright pickled shallots. The buttery garlic rice stole the show for me!
![Anomaly - Celtuce, Shiso Granita, Toasted Garlic Rice](https://i0.wp.com/willwanderforfood.com/wp-content/uploads/2018/12/DSCF0164.jpg?resize=825%2C551&ssl=1)
I’m a big fan of sunchokes and was excited to see a substantial serving for the next course. They are reminiscent of a ridiculously amazing potato (and are worth the potentially painful gas!).
The sunchokes were served two ways – roasted and crunchy like a chip. Smoked soy provided good umami, while the bright lime basil cream was a great balance.
![Anomaly - Texuture of Sunchokes, Furikake, Salsify, Smoked Soy](https://i0.wp.com/willwanderforfood.com/wp-content/uploads/2018/12/DSCF0173.jpg?resize=825%2C551&ssl=1)
For an interlude, we had southern cornbread with a twist – the addition of miso scallion and served with basil compound butter. I don’t discriminate between Northern and Southern styles, I just want delicious, and this delivered! The bread was moist and had good texture without being too coarse. The basil butter added to my enjoyment.
![Anomaly - Miso Scallion Cornbread, Basil Compound Butter](https://i0.wp.com/willwanderforfood.com/wp-content/uploads/2018/12/DSCF0181.jpg?resize=825%2C551&ssl=1)
The final savory course was tender sous-vide halibut with smoked brown butter sabayon and contrasting Asian pear and lemon verbena. I loved this combination of flavors, though some sear on the fish or other texture contrast would have made this even better.
![Anomaly - Line Caught Norwegian Halibut, Smoked Brown Butter Sabayon, Asian Pear, Lemon Verbena](https://i0.wp.com/willwanderforfood.com/wp-content/uploads/2018/12/DSCF0185.jpg?resize=825%2C551&ssl=1)
Dessert
Dessert was the weakest link here, though I liked the concept. The Lebanese 7 spice milk cake was on the dry side. I enjoyed the earl grey “dippin’ dots” and would have liked stronger earl grey flavor. The Bosc pears were wonderfully sweet.
![Anomaly - Lebanese 7 Spice Milk Cake, Ginger Lemon "Cajeta", Earl Grey "Dippin' Dots", Bosc Pear](https://i0.wp.com/willwanderforfood.com/wp-content/uploads/2018/12/DSCF0195.jpg?resize=825%2C551&ssl=1)
Blood orange creamsicle fruit jellies concluded the meal.
A final gift were two rice krispy style treats – one peppermint and one Lebanese 7 spice. The childhood throwback was an excellent summary of the menu – elevated, comfort food.
![Anomaly - Blood Orange Creamsicle, Candied Zest](https://i0.wp.com/willwanderforfood.com/wp-content/uploads/2018/12/DSCF0208.jpg?resize=825%2C551&ssl=1)
![Anomaly - Parting Gift - Rice Krispie Treats (7 Spice and Peppermint)](https://i0.wp.com/willwanderforfood.com/wp-content/uploads/2018/12/DSCF0206.jpg?resize=825%2C551&ssl=1)
![Anomaly - Rice Krispie Treats - 7 Spice and Peppermint](https://i0.wp.com/willwanderforfood.com/wp-content/uploads/2018/12/DSCF0212.jpg?resize=825%2C551&ssl=1)
Drink
Upon arrival, we greeted with glasses of sparkling rose. They offered a wine pairing with many Italian wines and a sake. BYO wine with free corkage was also an option. I was recovering from a holiday party and chose not to drink.
Final Thoughts
The twist on familiar flavors at Anomaly was a hit. I enjoyed each course and see great potential for the menu to grow and become more refined.
I appreciated the enthusiasm and engagement of the staff. Jose and Chef Mike took turns introducing the dishes and gladly answered questions about process and ingredients. I liked hearing about their personal inspirations for the food and pairings.
Service was friendly and prompt with water, folding napkins, etc. The timing between courses was a little long, but not egregious.
This budding restaurant has a promising future! Their current tasting menu price of $68 is a steal, and I recommend snagging some Anomaly pop-up tickets before prices go up.
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