Seafood Restaurants in Daly City

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La Mar Cebicheria Peruana: A User’s Guide

Sustainable Seafood | Peruvian-Japanese Fusion | Stunning Presentations | Vegetarian Alternatives | Sparkling Seaside Patio

Sample Menu

  • Starter: the signature Cebiche Clásico—California halibut cured in a citrusy mixture called tiger’s milk
  • Entree: sea bass fried chicharrón style with a spicy sauce
  • Side: housemade empanada filled with flambéed mushrooms
  • Drink: any of the specialty pisco cocktails

    Where to Sit: The covered patio is a no-brainer, and it’s often crowded for a reason: views of the Embarcadero and San Francisco Bay will stick with you long after you’ve paid the check.

    When to Go: This busy restaurant gets packed when any big event hits the neighborhood or when tourists come out to play on weekends. Give weeknights a shot, especially just after happy hour ends at 6 p.m.

    Inside Tips

    • Ditch road traffic and take the waterway to the restaurant. Park your vessel at Pier 1 1/2 or take a Tideline water taxi.
    • Try to make a reservation at the chef’s table. You’ll be treated to the tasting menu, as well as a view of the bay.

      Vocab Lesson
      Ceviche: fresh, raw fish marinated in citrus juices and various seasonings.
      Quinoa: versatile goosefoot plant from the Andes that’s eaten for its nutrient-dense seeds; looks like a fluffy grain when cooked

      While You’re in the Neighborhood
      Before: Take a stroll through Sue Bierman Park (Washington and Drumm Streets) just before sunset and spy the colorful wild parrots who live in the trees. It’s one of the best places in the city to spot them.
      After: See which comics are in town at Punch Line Comedy Club (444 Battery Street).

2 Pier 2
San Francisco,
CA
US

Farallon: A User's Guide

Undersea Décor | Sophisticated Coastal Cuisine | Jellyfish Lounge | Renowned Desserts

Sample Menu

  • First course: Maine lobster salad with prawn and scallop sausage
  • Second course: Mediterranean shellfish bisque with cognac Chantilly
  • Third course: pan-roasted Alaskan halibut with sweet corn puree and squash remoulade
  • Dessert: carrot cake with burnt orange Wild Turkey rye ice cream and turmeric-candied carrots

Where to Sit: The main dining room—laid out beneath a mosaic dome that used to be the ceiling for the Elks Club Pool—is the ideal place to experience all the undersea décor. But, you can also drop anchor in the Nautilus room, which was designed to look like the inside of a nautilus shell.

While You're Waiting: Stop for a drink in the Jellyfish lounge, where custom-made jellyfish chandeliers hang from the ceiling, octopus stools sit next to columns of kelp, and a "caviar" staircase made of 50,000 iridescent marbles leads up to a second-story balcony.

Inside Tips

  • Don’t skip dessert! Farallon may have built its reputation upon sophisticated coastal cuisine, but its desserts have become equally renowned. In fact, SFGate once called them "some of the best desserts in the city."
  • You can start making reservations for holidays three months in advance. The menus for each holiday are posted one month in advance.
  • Speaking of holidays, Farallon views its birthday as one. In years past, the restaurant has marked the June 10th occasion with freebies and gift certificates.

How to Make a Night Out of It: Make your voyage to this sea-themed fantasy extra special by signing up for dinner and a show—Farallon teams up with the SHN Theater Company to make doing so especially simple.

450 Post St
San Francisco,
CA
US

Allegro Romano: A User's Guide

Renowned Pastas | Celebrity Hangout | Intimate Roman–Inspired Atmosphere

Sample Menu

  • Appetizer: beef carpaccio with aged parmesan and truffle oil
  • Pasta: homemade lobster ravioli with pink vodka sauce
  • Entree: filet of Pacific halibut with tomato-black-olive sauce

Who's Cooking: Chef-owner Lorenzo Logoreci is known for more than just his energy and colorfully loud shirts. After he graduated culinary school in Rome, he honed his skills at several renowned kitchens.

The Vibe: It’s extremely intimate here, with just over 30 seats available and opera music playing softly in the background. SFGate noted that the restaurant makes you feel as though you're "over at a friend's for dinner."

While You're Waiting: Keep an eye out for celebs—Bill Cosby, Bob Dylan, Joe Montana, and many other stars have stopped here, or at least sent robots that look and move exactly like do.

Inside Tips

  • Parking around here is abysmal, so it's best to take a cab or public transportation. The Hyde Street and Broadway cable car stop is just a couple blocks away.
  • Complimentary breadbaskets are the restaurant's green flags: they signal "Go!"

Vocab Lesson
Bolognese: an Italian meat sauce, typically made from onion, celery, carrots, wine, tomatoes, and meat, such as beef or pork.

If You Can’t Make It, Try This: Pay a visit to Ala Romana (1098 Jackson Street), which means "from Rome." It's Lorenzo's other restaurant, and it’s much more casual than Allegro Romano.

1701 Jones St
San Francisco,
CA
US

Bar Crudo: A User’s Guide

Fresh Seafood | Legendary Chowder | Global Beer List | Intimate Setting

Sample Menu

  • Raw dish: yellowtail with grapefruit, fennel, and black-garlic aioli
  • Cold dish: uni-avocado toast with yuzu and radicchio salad
  • Hot dish: seafood chowder
  • Drink: select a seasonal or eclectic brew from the massive beer list, which 7x7 calls “unexpectedly great”

Who’s in the Kitchen?

  • Mike Selvera (chef/co-owner): former chef of local hotspot Café Maritime
  • Tim Selvera (beer expert/co-owner): curator of a beer list featuring selections from all over the world

When to Go: Stop by between 5–6:30 p.m. for happy hour, when diners can feast on discounted small plates, $1 oysters, and beer and wine specials.

Vocab Lesson:
Branzino: sometimes called European seabass, this fish is often grilled or roasted to bring out the flavor of its delicate white flesh.
Kampachi: also known as Almaco jack, this relative of yellowtail and amberjack has firm flesh that strongly resembles tuna, making it a popular choice for sushi.
Ono: a tropical fish, also known as wahoo, highly prized for its taste, which is similar to mackerel.

While You’re in the Neighborhood
Before: Change up your look with vintage apparel from Mystery Mister (1506 Haight Street), which carries clothing from the Victorian Era all the way up to the 1970s.
After: Bar Crudo doesn’t typically serve dessert, but you can stop by Chile Pies & Ice Cream if you’re in need of a sweet treat (601 Baker Street).

655 Divisadero St
San Francisco,
CA
US

Woodhouse Fish Company: A User's Guide

American Seafood | East Coast Lobster Rolls | Easygoing Nautical Vibes | Zagat-Rated

Sample Menu

  • From the East Coast: split-top Maine lobster roll served on a buttered, top-loaded bun made special by a local baker
  • From the West Coast: cioppino loaded with shellfish in a savory tomato broth
  • Homemade dessert: sourdough bread pudding

What to Drink There is a small selection of craft beers and wines. You can also bring your own bottle for a $15 corkage fee.

Behind the Scenes Brothers and restaurant-industry lifers Dylan and Rowan MacNiven run both Woodhouse locations. Family roots run deep here—their dad, Jamis, opened the first one in Castro.

The Vibe: A nautical-themed space manned by a friendly and attentive staff.

When to Go: Tuesday evening, when you can fill up on a $1 oysters.

Inside Tips

  • When in doubt, go with the crab. When Dungeness crab season starts in November, Woodhouse literally gets it right off the boat thanks to direct deals with the fishermen.
  • Keep an eye out for the practical jokes planted in the décor.

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.

If You Can’t Make It, Try This Visit Buck's of Woodside (3062 Woodside Rd.), Jamis MacNiven's other quirky joint. In addition to serving its popular breakfast dishes, it slings hearty plates for lunch and dinner.

2073 Market St
San Francisco,
CA
US

Sushi Hunter: A User’s Guide

All-You-Can Eat Sushi | Ramen and Udon Bowls | Handmade Kitchen Entrees

Sample Menu

  • Appetizer: shrimp siu mai, or steamed shrimp dumplings
  • Specialty sushi: Tiger Eye with tempura salmon, cream cheese, avocado, cucumber, and jalapeño wrapped in soy paper
  • Kitchen entree: unaju, barbecued eel served over rice with sweet eel sauce
  • Bottomless option: Pay a flat rate and order off the all-you-can-eat menu, available daily.

Inside Tip: For an additional fee, all-you-can-eat diners can add a bottomless bottle of sake to their meal of hot appetizers and cold sushi.

Vocab Lesson
Karaage: a Japanese dish prepared by marinating small pieces of meat (typically chicken) in a mix of sauces, dredging them flour, and then deep-frying them until crispy.
Hamachi: young yellowtail, popular in sushi.

From the Press

  • “At the heart of the menu we find a variety of wonderful rolls, as inventively named as the fanciest cocktails and richly adulterated with such deli-style delights as avocado and cream cheese.” — San Francisco Bay Guardian

While You’re in the Neighborhood
Before: Reenact that scene from Big—but with more cardio—at Pier 39’s Musical Stairs, created by the same artist who was behind the movie’s famed keyboard.

After: Have a conversation with the parrots of Telegraph Hill, who can also be found near the Golden Gate National Recreation Area in Upper Fort Mason.

1701 Powell St
San Francisco,
CA
US