When Don Disraeli and his wife, Randee, turned their attention to seafood retail in 1983, they considered more than their love of tasty fish. Drawing upon his PhD in Biology and her stint as a Scripps Institute of Oceanography researcher, the duo worked to ensure that each aspect of their business would be environmentally sustainable. Those standards are still upheld today, as Kanaloa Seafood remains one of the only North American and European seafood companies environmentally certified by the International Organization of Standardization.
Environmentally responsible fisheries supply the Disraelis with sushi-grade fish, which cutters clean and slice behind large viewing windows at Kanaloa Seafood’s Santa Barbara and Napa storefronts. The succulent cuts are then sustainably packaged inside recyclable corrugated boxes. Every Monday to Friday, guests can procure fish ranging from wild-caught black cod to Hawaiian ahi tuna. Patrons who are unsure of what to pick from the vast assortment will be greeted by a knowledgable staff member who will assist in picking out an ideal choice. Kanaloa Seafood also distributes a variety of marinades, rubs, oils, and sauces, as well as prepared dishes from the staff chef.
OpenTable reviewers named The Caprice a Diners' Choice for best ambience, food, service, and scenic view, among others. Zagat rated the food, decor, and service as "very good to excellent." Yelpers give the restaurant an average of four stars and OpenTable reviewers give it a 4.2-star average.
Teppanyaki chefs twirl their knives and ignite towers of flame while cooking meals tableside inside Hana Japan Steak & Seafood. They slice new york steaks, chicken, and salmon and toss scallops onto the grill alongside chopped veggies and mounds of rice, all without ruffling their tomato-red toques. Each hibachi dinner comes with a shrimp appetizer, a bowl of soup, and a salad with organic Hana dressing imported from the organic part of Japan.
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 crème fraîche.
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.
Johnny Cherry, the proven barbecue king, seasons the fare at Frank's BBQ and Seafood with his own special blend of herbs and spices, earning himself and the eatery a first-place finish in the Black Cuisine of San Francisco competition for 10 years running. He cooks up pork and beef ribs, sliced beef brisket, and chicken wings, all available in a variety of combos with sides such as potato salad and hush puppies. Not to be outdone, seafood dishes such as red snapper, catfish, and fish burgers sidle up beside the barbecue fare.
Margie—Frank's BBQ and Seafood's resident soul-fare specialist and fellow Black Cuisine of San Francisco first-prize winner—drops by every Thursday and Friday to whip up her down-home cuisine. Made from her grandmother's Alabama recipes, her entrees include smothered turkey wings, meatloaf, and oxtail, prepared with comfort-fare sides such as string beans and candied yams in the shape of a La-Z-Boy. On request, she can also craft homemade desserts such as cakes, peach cobbler, banana pudding, and pies. Frank's BBQ and Seafood and Margie's soul fare are also available for catering for any event.
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.