Locally sourced, obsessively.

Graze Anatomy started as boards for other people’s celebrations. It’s now a kitchen on Central Avenue with a chef, a bread oven and a lot of opinions about produce.

We buy local first. Dairy, bread, produce. And we make in-house what most places buy in: the infused oils and vinegars, the dips, the compound butters. We’re on the Nob Hill stretch of Route 66, two doors east of the Lobo Theater, and glad about both.

White, stainless, and open.

The whole kitchen works in front of you. Six hundred square feet, prep visible from the street. Everything in the case was made a few steps from where you’re standing.

Our chef trained at Escoffier. The boards got us here; the kitchen is why we stay interesting.

Come graze.

Wed–Fri 10–6 · Sat 10–7 · Sun 10–3. On Central, two doors east of the Lobo.

Plan your visit See the menu

The menu moves. We’ll tell you when.

Sandwiches and soups change up weekly, and the themed pop-ups aren’t announced anywhere else. One email when there’s something worth knowing, and never otherwise.

Locally sourced, obsessively.

White, stainless, and open.

Come graze.

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