With the dawn of the automobile era, commuting by ferryboat become a dated and obsolete way to travel in San Francisco. Then in 1933, the construction of both the Bay Bridge (connecting the East Bay to SF) and the Golden Gate Bridge (connecting the North Bay to SF) rendered complete, the Ferry Building slowly fell into disuse. Then the city spanned a double-deck freeway along San Francisco’s waterfront. This once historic building, which was one of the few buildings to survive the 1906 earthquakes and fires, become all but forgotten.
Fast-forwarding to 1989, San Francisco has its second major earthquake just prior to the SF Giants and Oakland A’s World Series game. The seismic shake caused part of the Bay Bridge to collapse and irreversible damage to the Embarcadero Freeway. In a feisty battle, the decision was ultimately made to tear down the freeway and to once again make the Embarcadero waterfront an inviting, pedestrian-friendly area. Old time residents of SF do not take this “new” view of the Embarcadero for granted.
Regaining attention, this historic building built in 1898 underwent renovations and then reopened in 2003 as a showcase to San Francisco’s Slow Food Movement. Every storefront and restaurant in the Ferry Building, therefore, must showcase small regional producers that practice sustainable farming techniques. This incubator for artisan products and producers sprung forth the genesis of Boulettes Larder.
Overlooking the San Francisco Bay, this copper adorned kitchen is a special place to celebrate local produce and the revival or San Francisco architecture.
Everything here exclaimed yumminess. Coming with a friend is recommended so you can try a sampling of the fresh, local fare. Another plus is that there are many keto, and is therefore Virta, friendly options.
Here are the tasty, seafood focused, bites that we shared:
Boulibar octopus with calabrian chili and lemon oil
Pickled seasonal vegetables
Warmed eggplant soup
Chilled seafood salad with local calamari and white shrimp