Tadich Grill

"Open since 1849 under a changing roster of proprietors, Tadich is a San Francisco original, occupying its current location since 1967. Tadich Grill has tried to honor its history by keeping the interior authentic to the times with train-car-like booths lining the wall and other mid-century flourishes in the wooden bar. Once seated, servers in white coats help you navigate the seafood-focused menu, organized by cooking preparation, so you choose the style and then the type of seafood or meat." - Dianne de Guzman, Eater Staff

"The perfect day in San Francisco involves a stop at Tadich Grill. The current iteration has been here since the ’60s, and so little has changed that you could believe Kennedy was still President. And while you can drop in to the oldest restaurant in the state for scallops, prawns, or sole a la newburg, the best way to do Tadich is to sit at the long bar and order a martini or a cup of classic clam chowder." - will kamensky

"At Tadich Grill, you can hide away in a semi-private, train car-like wooden booth and discuss covert business dealings over a platter of crab cakes the size of a flying saucer, and endless free bread. The Financial District classic has been around since way before the phrase “circle back” entered the lexicon (1849, to be exact), and the old-school charm still oozes out of every corner of this place with waiters in white button-ups and folded napkin pyramids atop each table. Get a bowl of clam chowder to start, plus a martini apiece." - ricky rodriguez, julia chen 1, patrick wong

"You just finished your last meeting on this trip to SF, you’ve got your bags with you in the FiDi, and you have some time to kill before you have to leave. Work’s buying lunch, so you might as well travel like a 1960s businessman. Walk over to Tadich Grill, sit at the bar, and order lunch at the oldest restaurant in the state. Get a piece of halibut and a martini, and slow down before you have to jump in a car for SFO." - will kamensky

"Tadich Grill is the oldest continuously running restaurant in California, and you can tell from the moment you step inside that not much has changed in the last 175 years. The entire staff is decked out in white jackets, bartenders shake martinis, and waiters refill your plates with free sourdough (which comes in handy for sopping up the dregs of your chowder). And the celery and potato-heavy chowder itself is so thick a spoon could almost stand up on its own. If you only want to come in for soup, sit at the bar—tables are required to order entrées (though the soup is filling enough to be a meal in itself)." - julia chen 1, ricky rodriguez