A visit to Hog Island Oyster Co used to be my weekly Fri afternoon ritual when I was living in the bay area. I'd drag a friend over to the Ferry Building where the bistro is located and feast on freshly shucked oysters and clams and downing a glass of bubbly. Life used to be so simple, and tasty.
Now that I'm back in town for a week, I had to make the trip out here to resurrect the old habit. This is still one of the freshest spots for local oysters, delivered fresh daily from Tomales Bay just half an hour north of San Francisco. They also serve one mean manila clam chowder, probably the best I've had, and usually eaten with the accompanying rustic sourdough bread and steamer clams.
A visit to Hog Island Oyster Co used to be my weekly Fri afternoon ritual when I was living in the bay area. I'd drag a friend over to the Ferry Building where the bistro is located and feast on freshly shucked oysters and clams and downing a glass of bubbly. Life used to be so simple, and tasty.
Now that I'm back in town for a week, I had to make the trip out here to resurrect the old habit. This is still one of the freshest spots for local oysters, delivered fresh daily from Tomales Bay just half an hour north of San Francisco. They also serve one mean manila clam chowder, probably the best I've had, and usually eaten with the accompanying rustic sourdough bread and steamer clams.
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