Hayes Valley, San Francisco · restaurant
A classic Hayes Valley seafood room where the menu changes daily based on sustainably sourced catch. Hog Island Sweetwater Oysters, fried oysters with cold slaw, black cod, and a daily grilled fish that shifts with the market. The wine list is serious without being precious, and the kitchen applies the same standard to everything from smoked trout toasts to the black cod.
Wild GA shrimp, clams, mussels, house chorizo, and saffron rice.
SF black cod in sake kasu marinade, with Japanese salad and sesame rice.
Six Tomales Bay sweetwater oysters on the half shell, Hog Island farmed.
warm goat cheese, toasted almonds, sherry-shallot vinaigrette