Hog Island Outgrows Its Shell
After 10 years and nearly 10 million oysters shucked, Hog Island Oyster Bar in San Francisco’s Ferry Building closes after regular service on January 15 to begin its expansion into the space formerly housing Ferry Plaza Seafood. Architecture and design is by Cass Calder Smith.
It will re-open in Spring, 2014 with a new oyster bar doubling the size of the original and there will be seating for 65 inside and 60 outside. The hours will be extended and the menu will expand while remaining oyster and seafood focused.
You will happily find Hog Island Oyster at all three of CUESA’s farmers markets. Retail to go, shucked and grilled oysters, Hog Island Grilled Cheese Sandwich and house made pickles. Yum.
Hog Island Oyster Company is the San Francisco oyster bar and retail outlet for the Tomales Bay oyster farm of the same name. A seat at the stunning 25-seat, U-shaped oyster bar on the north end of the Ferry Building provides another great water view – through floor to ceiling windows looking out on the San Francisco Bay – and the same impeccably fresh oysters. The menu offers an assortment of raw oysters on the half-shell, a traditional oyster stew, steamed clams and clam chowder – along with beer, wine, and champagne. Fresh oysters and clams are available to take home certain days of the week.
In 1983, Hog Island began farming oysters in the tiny hamlet of Marshall on scenic coast Highway One. Today, the company grows and sells over 3 million oysters a year. Hog Island shellfish are grown using a refined technique from France. All shellfish is sorted by hand and put into a state-of-the-art seawater tank system using an ultraviolet sterilizer to purify the seawater. Close monitoring provides extra assurances of safety and quality.