Hog Island's oysters are sourced directly from their farm in Tomales Bay, just north of San Francisco. These oysters are meatier and brinier than many West Coast varieties, with a briny, mineral finish. The raw bar displays them on ice; you can order a half dozen or a full dozen. Reviewers consistently praise the freshness and the fact that you're eating oysters hours after harvest.
Tips from diners
Order a half dozen mixed. The oysters are sweet and briny. Squeeze lemon over them or eat them plain—the quality shines either way.
Sit at the counter and watch the shuckers. The Ferry Building views are lovely, and you can eat at your own pace.
This simple sandwich has become iconic at Hog Island. The Mezzo secco and cave-aged Gruyère are melted between thick-cut sourdough slices. The cheese is rich, nutty, and properly melted; the bread is golden and crispy. House pickles cut through the richness. It's proof that a sandwich can be refined without complication.
Tips from diners
Order the grilled cheese with a half dozen oysters. The rich cheese and briny oysters balance each other perfectly.
The grilled cheese sandwich is a hidden gem. Few people at the Ferry Building know about it, but it's one of the best in the city.
This chowder features Manila clams—smaller and more tender than quahogs—combined with aromatic vegetables, crispy bacon, and potatoes in a creamy broth. Served in a sourdough bread bowl, it's a meal unto itself. Reviewers note the balance of flavors and the quality of the clams.
Tips from diners
The clam chowder is award-winning for a reason. The broth is perfectly balanced, and the bread bowl adds substance. It's substantial enough as a standalone lunch.
A warming winter classic that pairs Hog Island's Sweetwater oysters with their house-made spice blend and cream. The oysters are gently heated just long enough to firm them; the broth is rich but balanced. Perfect on a cold, foggy day or alongside raw oysters.
Tips from diners
The oyster stew is comfort food at its finest. Order it with the raw oysters for a temperature contrast.
Simple steamed clams showcase the quality of the Manila variety. Cooked briefly in white wine and aromatics, they emerge tender and briny. Sourdough bread is perfect for soaking up the flavorful broth. A light, fresh course that highlights ingredient quality.
Tips from diners
The steamed clams are a lighter option to the chowder. Pair with sourdough to finish the broth.
Hog Island Oyster Company is the San Francisco outpost of the same-named oyster farm in Tomales Bay, north of the city. The casual oyster bar at the Ferry Building Marketplace offers fresh oysters farmed in Tomales Bay, steamed clams, traditional oyster stew, and a grilled cheese sandwich made with cave-aged Gruyère. No reservations, casual counter seating, and an ever-rotating wine and beer list make it the go-to for walk-in oyster eating with bay views. A Michelin selection has recognized the quality; the experience feels less fine dining and more 'best lunch in the city.'
No reservations—it's first-come, first-served counter seating. Lunch (11:30 am–1:30 pm) and mid-afternoon (2:00 pm–4:00 pm) are the easiest times to grab a seat.
The counter is perfect for solo dining. You can watch the raw bar work while eating and chat with neighbors.
Hog Island is reasonably priced for fresh oysters and seafood. A half dozen oysters, bread, and a drink can be a full lunch for under $40.
The Ferry Building location is open Monday through Sunday from 11:00 am–8:00 pm (hours slightly vary by day). Perfect for a quick lunch between meetings in the Financial District.
Similar picks in San Francisco
Page last updated: