Castro, San Francisco · restaurant
Anchor Oyster Bar has kept the same marble-topped counter, the same linoleum floors, and the same cioppino recipe since 1977, which is how you wind up atop the city's Legacy Business list. The cioppino is the draw: a Sicilian-style broth of fish, Dungeness crab, mussels, and clams that the owner taste-tests personally every service. Harvey Milk helped the original owner pull the business license, which means the line outside has been part of the Castro longer than most of the people standing in it.
Classic Caesar topped with fresh Dungeness crab and anchovy dressing
Creamy chowder with clams and potatoes, a longtime SF Chronicle favorite
Sicilian-style seafood stew with fish, Dungeness crab, mussels, and clams in rich tomato broth