Tony's Seafood Restaurant

"Tony's has enjoyed its prime spot over Tomales Bay since 1948. Purchased by the Hog Island Oyster Farm folks in 2017, Tony's old-school charm is now matched by the freshness of its fare. And: the view." - Paolo Bicchieri, Gretchen Giles

"After the grandchildren of the original owners retired in 2017, Hog Island Oyster Co acquired this restaurant established by the Konatich family in 1948. . But the new owner’s commitment to Tony’s remains intact with an expanded shellfish and seafood-focused menu. West and East Coast oysters are served, as well as grilled oysters, an oyster po-boy sandwich and, as old-school fans will appreciate, fried oysters with garlic aioli. The restaurant is perched over the bay while the shaded deck hugs the shore." - Christina Mueller

"A seafood icon for more than 70 years on the  Tomales Bay, Tony’s had already had an impressive run when the Hog Island Oyster Company bought it in 2017. Now, all spruced up after an extensive renovation, and with a region-honoring menu from Chef Matt Shapiro, Tony’s is a storybook fish house. The famous OG Tony’s BBQ oysters are almost mandatory. You will want to sponge up every single drop of the smokey sauce with the house-made bread. If you don’t want to eat the clam chowder alone, share it, but please try it. Unlike other flour-heavy chowders, the famous Hog Island Oyster Company clam chowder is a flour-less, lighter, and more refined version of the quintessential coastal dish. Oysters can be taken to-go, and the delicious, salty-sweet Chipotle Bourbon Butter, and Hog Wash, their signature oyster mignonette, will make every oyster picnic on the Bay a special one." - Ana Kamin, Jenna Scatena

"You’ll be hard pressed to find more picturesque views than the ones at this charming, sun-lit nook perched right on the edge of Tomales Bay. Under the ownership of Hog Island Oyster Co., the restaurant offers a casual foray into ace seafood that's often been caught or harvested in local waters. Regulars swing by for trays and trays of freshly shucked oysters sourced from California to Washington. Grilled oysters dressed in a smoky-sweet barbecue sauce or a simple garlic butter also tempt. Other highlights include mussels steamed in a spicy tomato broth, as well as a signature clam chowder. Seats fill up fast on weekends so consider making a reservation before taking the trek through rolling hills and along the edge of the California coastline." - Michelin Inspector

"Tony’s ownership may have changed, but the soul of this seafood joint (doling out oysters since 1948!) is still casual and rooted in the freshest catch. The oysters, crab rolls, steaming bowls of seafood stew, and proper fish and chips (with homemade tartar sauce) are all excellent. Right on the cusp of Tomales Bay, the setting can’t be topped—a plate of fish tacos or creamy chowder here before starting a road trip down Highway 1 is pure California. Images courtesy of Remy Anthes. "