We'd add
Our runner-upSeafood Cioppino with Garlic Bread
Cioppino, San Francisco's fishermen's stew of clams, mussels, prawns, scallops, crab and white fish, with garlic bread. Two of us would share it after the sole.
- A house special
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AI-made picture of the dish, not a house photo
Go here for
Our dish — the plate we'd order here firstPetrale Sole Filet
- TechniqueMesquite
Petrale sole, a Pacific flatfish, filleted and broiled over mesquite, with herbed new potatoes, the day's vegetable and tartar sauce. It's the old Coffee Stand's charcoal habit on a plate, and where we'd start.
Tadich Grill
San Francisco seafood grill · since 1849 · Financial District (California St), San Francisco
240 California St, San Francisco, CA 94111
Three Croatian immigrants started it as a coffee stand on Long Wharf, grilling fish for sailors and gold-seekers, and the Buich family has run it since buying it outright. They brought the charcoal back, mesquite only, and that grill is the reason we come.
The proof, in the house's own words
Why the petrale
Tradition
The charcoal habit of a Long Wharf coffee stand from the Gold Rush.
“revived the Coffee Stand's practice of grilling fish over charcoal, using mesquite exclusively”
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