Hog Island Oyster Co. at the Ferry Building is the ultimate seafood haven, serving up fresh Bay oysters and clam chowder with stunning waterfront views.
"The big oyster farm that supplies many star restaurants around town is worth the drive up to Marshall, but it also has an outpost in the Ferry Building. The classic order is a dozen of the famed sweetwater oysters, but Hog Island also offers creamy clam chowder and thick grilled cheese." - Dianne de Guzman, Justine Jones
"There’s no shortage of excellent seafood in this city by the bay, but it’s a true rite of passage to slurp briny bivalves at the Hog Island outpost inside the historic Ferry Building. Plan ahead as the line can stretch for an hour or more during peak times, but if you arrive early (the restaurant opens at 11 a.m. daily) you can look forward to platters of fresh oysters served over ice after being pulled from waters up and down the West Coast. Supplement the feast with fried local anchovies, elegant crudo, or a remarkably good grilled cheese sandwich made with three varieties of melted cheese. With a glass of bubbles in hand and views of the bridge outside, it’s a meal to remember, whether you’re a local or just in town for a weekend." - Dianne de Guzman, Eater Staff
"The Bay Area’s leading oyster farm, based up the coast in Marshall, is known for slurp-worthy Sweetwater oysters — but during crab season, Dungeness claws onto the menu. The bar at the Ferry Building currently serves half or whole Dungeness from Bodega Bay roasted with jalapeño relish or chilled with lemon aioli. And the farm in Marshall sometimes sells it live, if any day trippers are up for the adventure." - Becky Duffett, Eater Staff
"Slurping down a tray of fresh oysters at Hog Island’s Ferry Building location is basically a rite of passage for San Francisco residents and visitors. There’s often a line, but if you queue up a little early (pro-tip: grab a Red Bay coffee to sip while you wait) you’ll be enjoying a glass of bubbles or bloody mary in short order. Besides an array of local oysters, choose from other seafood-centric options such as fried anchovies, clam chowder, and halibut crudo." - Dianne de Guzman, Eater Staff
"Purists, look away—the chowder at Hog Island in the Ferry Building isn’t your classic New England. The soup isn’t thickened with flour, there’s as much bacon as there is seafood, and the clams come with the shells still on (don’t worry, there are still big hunks of potato). Ignore the traditionalists, because this is a day-making soup, especially when enjoyed from the ocean-facing patio. " - julia chen 1, ricky rodriguez
