Farallon

Farallon’s singular seafood obsession is evident in the decor, from the custom jellyfish chandeliers to the octopus-styled stools and “caviar” staircase embellished with marbles. The whimsical restaurant has been serving fresh local seafood for over two decades. Order a flight of west coast oysters at the raw bar, served with a sparkling rose mignonette, or a sampler of fruits de mer: chilled gulf prawns, local dungeness crab, and Maine lobster (half or whole). Farallon offers a half-dozen kinds of caviar, as well as starters like local halibut tartare and a Jimmy Nardello pepper stuffed with Dungeness crab. The entrees vary according to what’s in season, with fish sourced from San Francisco, California, Massachusetts, and beyond. Specialties include the charcoal-grilled scallops and the charred Spanish octopus.