Seafood Restaurants in Daly City

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The Old Clam House: A User’s Guide

Since 1861 | One of SF’s Oldest | Classic Seafood Dishes | Popular Cioppino

Sample Menu

  • Appetizer: crispy Dungeness crab cakes
  • Entree: clambake cioppino with four kinds of shellfish, calamari, and fish
  • Dessert: chocolate-truffle mousse cake
  • Specialty cocktail: Fish Bait—peach whiskey, orange juice, and peach nectar

History: Legend has it that when the eatery originally opened, as The Oakdale Bar and Clam House, the structure stood completely on the water—until the earthquake in 1906 filled the Bay. Since then, the restaurant’s gone through many changes, yet still stands on the same ground, making it SF’s oldest restaurant still operating in its original location. When the current owners took over, they renovated the interior, yet kept the menu’s most-loved dishes, such as the cioppino and the cup of hot clam broth that greets each diner upon arrival.

While You’re Waiting

  • Have a seat at the bar, which stands in the restaurant’s original structure, and see if you can conjure up the ghost of someone who voted for Abe Lincoln.
  • Check out the old-timey photos; many are of the restaurant in its earliest days.

Inside Tip: Try the clam chowder; it’s made with a recipe from The Oakdale Bar and Clam, dating back to the late 1800s.

While You’re in the Neighborhood
Before: Find some new place settings at the Heritage House Tableware show room (2190 Palou Avenue), where more than 1,900 patterns are on display.

After: See what’s in season at the Bayshore Farmers Market (300 Bayshore Boulevard).

299 Bay Shore Blvd.
San Francisco,

Located firmly within San Francisco's Castro district, 2362 Market Street is steeped in city history. Here, Catch makes its mark in a storefront registered as an official city landmark that originally housed the burgeoning NAMES Project, which famously organized the creation of the AIDS Memorial Quilt. The history remains with the building, but Catch aims to create a new legacy while honoring the spirit of creativity and expression rooted in its surroundings.

To foster this spirit, the chefs rotate their menus regularly, accommodating seasonal produce and fresh catches of local, sustainably sourced seafood. Each dish showcases these ingredients while incorporating Mediterranean influences and minimalist Californian sensibilities toward composition and presentation. A hearty bowl of mussels, clams, shrimp, scallops, crab, and fresh fish in a tomato broth evokes the flavors of portuguese stew, and the pizzas emerge with inspired toppings, such as smoked salmon and cr?me fra?che.

The air of refined simplicity also extends to the dining room's decor. Cherry-wood tables line the tiled floors and surround the small, circular fireplace that helps heat the enclosed patio section. Two works of vibrantly colored wall art originals add a taste of whimsy to the space, as does the balcony-like stage that sits suspended 10 feet above the ground, dominating an entire corner of the room. A full piano resides on the stage, beckoning the live jazz bands that perform on Fridays and Saturdays for diners and brave souls who would like to make their seafood meals feel at home by playing sea shanties of yore.

2362 Market Street
San Francisco,

When star chef Mario Batali tasted Cioppino's Restaurant & Bar's signature dish—cioppino, an italian seafood stew with tomatoes and fennel—he liked it so much that he said, “I could eat that every day.” The richness of the cioppino sets the tone for the rest of the menu, which teems with hearty Italian staples such as rigatoni pomodoro, shrimp capellini, and margherita pizzas.

Diners devour these dishes inside the mural-bedecked dining room at tables draped in red-gingham tablecloths. They can also head out to the patio, which the Fisherman’s Wharf restaurant keeps open 365 days per year, come rain or kraken attack.

400 Jefferson St
San Francisco,

Blu Restaurant's floor-to-ceiling windows overlook the bustle on Market Street from the fourth floor of The Sports Club/LA. Servers set entree plates such as grilled salmon and house-made wild fennel pappardelle atop white linen tablecloths, and mixologists behind the sleek ebony bar fill glasses and crystal Super Soakers with libations from an extensive wine list. Blu Restaurant's multiple dining rooms and bar play host to private events, such as corporate functions and bridal showers.

747 Market Street
San Francisco,

Yabbies' soft lighting sets the mood for diving into dishes featuring local, fresh ingredients from area farmers' markets and fishermen. Like the walrus and the carpenter, you can slurp up delicious oysters from the raw bar, such as the bi-polar Pearl Point Washingtons ($2), a salty and sweet taste with cucumber finish, or the fruity Point Reyes ($2). Starters follow suit with sea meats such as warm baby octopus ($10) and half roasted Dungeness crab ($22). For a main course, Yabbies' menu includes oceanic treats including halibut with fava beans and pesto gnocchi ($22), sesame-crusted ahi tuna ($21), and bacon-wrapped Idaho trout glazed with a light mustard sauce ($19).

2237 Polk St
San Francisco,

Tadich Grill: A User’s Guide

In Business Since 1849 | Classic Cocktails | Traditional Seafood Stew | Casual Counter Service

Sample Menu

  • Appetizer: Pacific oysters rockefeller, served topped with creamed spinach and a four-cheese blend
  • Main: seafood cioppino
  • Dessert: bourbon bread pudding
  • Drink: Manhattan, made with Old Crow bourbon whiskey, Cinzano sweet vermouth, and two dashes of bitters

The Vibe: Brass and milk-glass light fixtures hang from the restaurant's ceiling, casting a warm glow over a wooden bar that stretches from the front door all the way back to the kitchen. On the other side, diners relax at tables covered in white tablecloths and private booths built right into the walls.

By the Numbers

  • 1849: the year Tadich Grill opened
  • 1920s: the decade Tadich’s chefs started to broil seafood over mesquite charcoal
  • 22,000+ orders of seafood cioppino served here each year
  • 33 years—the average number that a Tadich Grill server has worked in the industry

Inside Tips

  • The restaurant doesn’t take reservations, so plan for a wait. The shortest wait times are between 2 p.m. and 5:30 p.m.
  • If you’re flying solo or as a couple, pull up a stool at the counter, where the turnover is much quicker than the dining room.
  • The Seafood cioppino is best during crab season: November to May.
  • Take a bit of Tadich home: The restaurant sells a recipe book as well as their signature bloody mary mix.

Vocab Lesson
Cioppino: a fish stew that originated in San Francisco, it’s made with the catch of the day, typically a combination of fish and shellfish.

Praise and Accolades

  • During an episode of No Reservations, Anthony Bourdain dined on a “wonderful” Hangtown Fry—an omelet with oysters and bacon—and washed it down with a martini.
  • Fodor’s notes that the “white-coated waiters are a throwback to another time, and the old-school bartenders serve up martinis as good as the mollusks.”
  • Tadich Grill has starred in numerous Food Network shows, including The Best Thing I Ever Ate.

While You’re in the Neighborhood
Before: Tour the local works at Art People (50 Post Street).
After: See the current play at The Cutting Ball Theater (277 Taylor Street).

If You Can’t Make It, Try This: the hand-raised shellfish at Hog Island Oyster Co. (1 Ferry Building, Shop 11).

240 California St
San Francisco,