When I worked at Scharffen Berger Chocolate Maker in the Ferry Building, I worked adjacent to Hog Island Oyster Co. (HIOC) Despite being a seafood lover and hearing nothing but good things about HIOC, only recently did I have the chance to experience a meal at this beloved San Francisco eatery. Serving both raw and cooked sustainable seafood options from Tomales Bay, less than 2 hours north of SF, this seafood at HIOC is supremely fresh. All of the shellfish are hand raised at Marshall Oyster Farm. Sweet and tender, these are the best oysters you will find in the city.
Many come to HOIC not for the oysters, however, but for the clam chowder. Packed with manila clams, aromatic vegetables, bacon, potatoes, and cream, this heavy and heavenly dish reaches perfection when paired with a hunk of epi Acme bread. The menu also offers an assorted array of salads to choose from. Loving all things with kale, we ordered the kale caesar salad, which was topped with 4 juicy, fried oysters.
If you have you heart set on raw oysters and find time in your schedule, you can even drive up the coast line and order the oysters straight from the bay at the Marshall Oyster Farm. You will need to plan ahead in order to reserve a picnic table at this popular and low-key picnic spot. At the farm you can bring your own sides and drinks, whilst spending the afternoon on the bay. With an order of raw oyster comes a steel glove and a shucker, so you can (carefully) shuck and grill (if you would like) your own Tamales Bay oysters.