Hog Island Oyster Co.

Hog Island began in 1983 as a five-acre shellfish farm founded by a pair of marine biologists-turned-oyster farmers. (Their motto: “Strong backs and weak minds.”) Since then, it’s become a California institution, harvesting over 3.5 million oysters, Manilla clams, and mussels each year. Situated in the Ferry Building, the San Francisco location is all about the view: The bay and the Bay Lights are framed by floor to ceiling windows. Fittingly, Hog Island takes a “Bay to bar” approach, serving super-fresh oysters raw or grilled. The seasonal seafood menu might include small plates like halibut crudo, grilled squid salad, or rock cod sliders. For heartier mains, look for entrees like the oyster po’boy or the Manila clams, heaped into a bowl with chorizo, baby kale, leeks, tomatillo sauce, white wine, and butter. Everything pairs well with an order of Old Bay fries.