Tadich Grill

"Tadich Grill is the longest continuously running restaurant in California (they opened back in 1849), which is pretty damn cool. But history alone isn’t the draw. Come for meaty crab cakes, free hunks of sourdough, and an old-school setting complete with servers in white jackets and a bar so long you can barely see the end. Regulars come in weekly for a cioppino and martinis at the bar, puffy-vested finance bros take clients out for a power lunch, and seafood-hungry families visit the city for the first time." - julia chen 1, patrick wong, lani conway

"Tadich Grill isn’t just the oldest restaurant in San Francisco—it’s the oldest in California. When it opened in 1849, the state wasn’t even a thing yet. Since then, the city has cycled through the Beat Generation, tech booms, and the introduction of self-driving cars. But Tadich has remained stuck in time. There’s a long wooden bar, booths with stained glass, and white tablecloths that match the waiters’ crisp white jackets. Sure, the service can be a little gruff, but some of the staff will also happily sing your order back to you when they drop off your plates of seafood and steak. Tadich and its old-school charm might just outlive us all, so you have to try it at least once—if not just to say you did. photo credit: Krescent Carasso The massive menu reads like a greatest hits album from back when steam engines were the fastest way from NYC to SF. You’ll find dishes that are critically endangered in the city, like double-cut lamb chops with mint jelly and petrale sole stuffed with crab a la Newburg. While they’re tasty, it’s the simpler dishes you should focus on. The cioppino is a standout, packed with fresh fish and served in a broth so tangy and well-balanced that you’ll want to crane your head back to funnel every last drop into your mouth. Just be sure to save room for a martini or two. Food Rundown photo credit: Krescent Carasso Boston Clam Chowder Classic chowder that’s actually full of clams instead of a bunch of potatoes to take its place. Come here for lunch on a rainy day and get this, along with a few martinis. Dungeness Crab Cocktail It's like a crustacean sundae topped with a huge mound of Dungeness crab and a thick drizzle of cocktail sauce. This is a great starter and available year-round, even during the off-season. photo credit: Krescent Carasso Dungeness Crab Cake With House Aioli This is how crab cakes should be, and if you’re dead set on getting crab here, this is the move. There’s almost no filler, to the point where you’ll wonder how all the crab meat is even staying together. Beef And Barley Soup Hearty, beefy soup that we’re fairly certain could cure frostbite. It has big chunks of beef and vegetables and tastes like you’re inside a Campbell’s commercial in the best possible way. photo credit: Krescent Carasso Broiled Chilean Sea Bass Filet With Lemon Butter This is a simple but perfectly cooked piece of sea bass with lemon butter. It’s about as old school as it gets and comes with bright steamed vegetables and rice pilaf. photo credit: Krescent Carasso Seafood Cioppino With Garlic Bread A gigantic bowl of super tomato-y stew with more shellfish than we can count and a piece of garlic bread that’s 30% butter. Get this. photo credit: Krescent Carasso Sonoma Double-Cut Lamb Rib Chops The last time we saw lamb chops served with mint jelly was in a Junior League cookbook from 1958, but these are perfectly cooked and the mint jelly somehow works. You’ll end up picking up the bones and gnawing on them, and no one will be able to judge you. photo credit: Krescent Carasso Petrale Sole A La Newburg Stuffed With Crab And Bay Shrimp This comes with so much butter and cream that we wouldn’t be shocked to see Christian Bale eating this to bulk up for a role. It’s a gloriously outdated and rich piece of fish that’s stuffed with shellfish and vegetables and then covered in dairy and broiled. The best thing about this though is the rice that soaks up all the sauce it’s been sitting in. Bourbon Bread Pudding Super dense bread pudding covered in bourbon caramel sauce and whipped cream. If it’s someone’s birthday, you know what to do." - Patrick Wong

"The oldest of the old-school seafood spots in San Francisco, Tadich dates back to 1849, and at 172 years old, it claims to be the longest-standing restaurant in California. Between the bustling waiters in white coats, the clamor of dishes, and the trolley car ringing outside, it’s not quiet and offers no reservations. Smart diners slide in at the bar and tuck into Dungeness crab cakes, Louie salad, and classic cioppino." - Becky Duffett, Eater Staff

"Open since 1849, Tadich Grill is a San Francisco legend, complete with a wood-fired grill that outputs satisfyingly charred steaks. The most famous dish is the Hangtown Fry, an oyster omelet, but the steaks are of equal mention. Just be prepared to wait, since this is a popular tourist destination, though bartenders will happily ply you with drinks until your table is ready." - Dianne de Guzman, Eater Staff

"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