AI-made picture of the dish, not a house photo
Known for
Our dish — the plate we'd order here firstHog Island Sweetwater
- TechniqueOwn farm
Pacific oysters from the house's own Tomales Bay farm, raw with lemon and the Hogwash mignonette, a shallot vinegar. From its own water to its own bar, which is why we'd order them first.
Also on our table
- A round of grilled oysters with the saffron or garlic butter
Hog Island Oyster Co.
Oyster bar · own farms on Tomales Bay · Embarcadero (Ferry Building), San Francisco
1 Ferry Building 11A, The Embarcadero, San Francisco, CA 94111
Oyster farmers first, with a five-acre lease on Tomales Bay that grew into 160 acres of tidal flats. Their Ferry Building bar opens what they raise.
The proof, in the house's own words
Why the Sweetwater
Tradition
The oyster the farm named after itself.
“now famously known as our Hog Island Sweetwater”
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