"Since opening in 1903, Swan Oyster Depot has been SF’s poster child for an old-school seafood institution. The cash-only spot with 18 wooden stools has received more national screen time than most State Farm commercials. And over a century later, a mix of tourists and regulars still line up outside the Nob Hill restaurant for hours (yes, even at 8am when they open) for the chance to slide in along the worn marble counter, crack into a Dungeness crab leg, and order Sicilian sashimi off the secret menu, which became not-so-secret after the invention of Google. The fame isn’t without controversy, though—allegations of racist remarks towards customers make the fresh-as-hell seafood taste a little bitter. Sure, the seafood is excellent, and the charm of ordering off a handwritten menu that hasn’t changed since before you were born is undeniable. But if you want to minimize your chances of being yelled at while eating oysters, clam chowder, or anything else from the ocean, there are lots of other equally great (and better) seafood options in the city. Food Rundown photo credit: Julia Chen Sicilian Sashimi Technically, this dish is on the secret menu, but it’s one of the most-ordered entrees here. Thick slices of salmon, tuna, and scallops are lined up into a raw fish rainbow, doused in olive oil (hence, Sicilian), and finished off with capers and sea salt. It’d be a miss to leave without ordering this. photo credit: Julia Chen Crab Cocktail It’s a crab cocktail. Nothing more, nothing less. This is an especially good choice if you want to eat crab legs without having to crack and peel one yourself. photo credit: Remy Galvan-Hale Boston Clam Chowder Thinner than other versions around town, a bowl of this gets the job done if you’re looking to line your stomach with cream before going all in on sea creatures. photo credit: Remy Galvan-Hale Oysters You’re at Swan Oyster Depot, so you’re ordering oysters (mignonette, lemon, and hot sauce are on hand). They arrive ice-cold, plump, and shimmering, like any briny bivalve should be." - Julia Chen
