Hog Island Oyster Bar
Next to the water of the San Francisco Bay is the Ferry Building with its clock tower standing tall. Pedestrians close by hear the chimes of the tower echoing with each passing hour. Not only does the Ferry Building serve as a terminal to ferries that cross the San Francisco Bay, but nestled within its walls are restaurants and food purveyors. It is also home to the Ferry Plaza Farmers Market where local produce and artisanal foods are available for purchase. A stroll through the building is enough to please any food aficionado.
The more time that I spent in the Bay Area, the more I found myself finding reasons just to go to the Ferry Building. I slowly began to discover my personal favorite finds, always returning back to them. There’s so much to take in. It’ll take awhile for me, or anyone to discover it all in one visit.
One spot that I catch myself going back to, time and time again, is the Hog Island Oyster Bar.
Why? Just so I can share the experience of having some of the freshest oysters available, some right out of Tomales Bay, with others. You can have them shucked and enjoyed fresh or baked. The Casino oyster, shown above, is just one example of baked oysters that they offer on the Hog Island Oyster Bar menu. Layers of flavor from paprika, shallots, thyme, and butter, just soak into the sweet oyster. Add just a touch of lemon juice to finish it off, eat, nod your head in delight, and repeat.
Backing up Hog Island Oyster Bar’s oysters are some solid soups that are not to be missed. One in particular that pleases us every time we visit is the clam chowder. Floating around the creamy broth you’ll find the standard potatoes and bacon, but what stands out here are the Manila clams. Still in the shell, you’ll have to work at picking them out. We don’t mind. It just adds to the aura of knowing you’re getting fresh clams and not any of that canned stuff. With my friends and family, we all agree that for the most part, the texture of chowder is pleasantly on the light side, not thick and heavy. I’ve had chowders in the past that were always thick, leaving me with a full feeling in my gut after one bowl. I can tell you that it’s refreshing to get something on the lighter side of things. You focus less on the richness of the texture and begin to see the clams as the highlight.
They say that everything should be enjoyed in moderation. It’s hard for us to follow that when we’re here. You just want to keep ordering oyster after oyster, savoring each sweet bit from their shells.
Hog Island Oyster Bar
1 Ferry Building #11A
San Francisco, CA 94111
www.hogislandoysters.com
Oh, you’re killing me with these photos of exquisite oysters.
Go during happy hour for $1 oysters! Mon and Thurs, 5-7 pm
I saw this place! Oh man. I wanted some but we were so full after just eating lunch at Yank Sing. Ok, it’s totally on my list for next time. I wish planes went faster. =(
Hog Island has the best oysters ever. It’s the one place where I never use any kind of sauce on my oysters on the half shell. These are soooo sweet, they need nothing else.