Hog Island Oyster Company is the San Francisco oyster bar, full-service bar, restaurant, and retail outlet for the Tomales Bay oyster farm of the same name. A seat at the stunning oyster bar on the north end of the Ferry Building Marketplace provides a great water view – through floor to ceiling windows looking out on the San Francisco Bay – and 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 cocktails.
In 1983, Hog Island began farming oysters in the tiny hamlet of Marshall on scenic coast Highway One just about a two hours north of San Francisco. 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.
