For the follow-up course, Soup and Snow, Lanham incorporates a “snow” of negative 320-degree dry ice into a 200-degree soup-accompanied by smoked Pao de Queijo (or Brazilian cheese bread)-that offers simultaneous hot and cold bites. Take, for instance, the Egg Snack, an early course that resembles a bright, uncooked yolk surrounded by fluffy egg whites which, in reality, is actually an egg yolk jam ensconced by aerated potato and set atop a smoky seaweed dashi. And, although most tables in the intimate main dining room offer a front row seat to the kitchen team’s performance, dishes are rarely what they seem. An alum of Michelin Star-rated Bay Area haunts including Commis, Spruce, and Auberge du Soleil, Lanham’s “post-modern” American 10-course tasting menu (about $130 per person) is as playful as it is satisfying. What began as a successful pop-up in 2018 from chef Mike Lanham, Anomaly SF finally opened its own brick-and-mortar location this past December on a quiet corner in Lower Pacific Heights.