Hog Island Oyster Co. harvests more than 3.5 million oysters and Manila clams each year and you can visit their Marshall location for farm tours and shuck-your-own picnics with views of Tomales Bay. Their location in San Francisco's historic Ferry Building has equally stunning views of the Bay Bridge and Treasure Island accompanied by a simple menu of raw and cooked seafood plus California beer and wine. It's a great choice for casual dining, especially after shopping the produce, cheeses, breads and artisans snacks at CUESA's Ferry Plaza Farmers Market on Saturday, Tuesday or Thursday.
Waterbar has been a partner with Monterey Bay Aquarium’s Seafood Watch program for over a decade, sourcing the majority of their seafood from local and regional fishermen and women, fishmongers, oyster farmers, uni divers and seaweed foragers. There are more than a dozen (mostly West Coast) oyster varieties on offer at any given night and a plethora of other iced shellfish and sustainable California caviar. Italics under menu items explain where fish and meat are coming from – closed-system raised sturgeon from near Sacramento is cold-smoked and served with ruby beet relish, while black cod served with coconut curry risotto was hook and line caught from Fort Bragg.