Anomaly SF is a post-modern restaurant with humble beginnings. Initially conceptualized as a pop-up,
Chef Mike Lanham now operates out of a permanent location in San Francisco’s Lower Pacific Heights.
The eleven-course tasting menu is his love letter to the craft of cooking, turning seasonal ingredients into a wild ride of textures and fl
Anomaly SF is a post-modern restaurant with humble beginnings. Initially conceptualized as a pop-up,
Chef Mike Lanham now operates out of a permanent location in San Francisco’s Lower Pacific Heights.
The eleven-course tasting menu is his love letter to the craft of cooking, turning seasonal ingredients into a wild ride of textures and flavors. For a personal touch, the chef and his team bring each dish to the table, complemented by a robust beverage program including wines, ciders, sakes, and non-alcoholic options.
Chef Mike Lanham initially began cooking to fuel his competitive cycling practice, but unexpectedly found an enduring passion. Even as training slowed down, he remained captivated by the challenge of exploring his creative potential in the kitchen. Lanham completed his culinary education at The Culinary Institute of America at Greystone,
Chef Mike Lanham initially began cooking to fuel his competitive cycling practice, but unexpectedly found an enduring passion. Even as training slowed down, he remained captivated by the challenge of exploring his creative potential in the kitchen. Lanham completed his culinary education at The Culinary Institute of America at Greystone, with his externship taking him first to Auberge du Soleil and then to Solage’s SolBar. He soon found himself at Spruce and then at Oakland’s fine dining destination Commis, later becoming sous chef at Bird Dog in Palo Alto.
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After suffering a back injury that forced him to take some time off, he developed clarity on what he wanted to create with his debut restaurant: an environment where people treat each other well, but also work hard, motivated by their dedication to the craft. Anomaly SF, showcasing his love of technical cooking, thus became a celebration of rejecting the norm and embracing the unexpected.