From Our Editors
Hog & Rocks: A User's Guide
- Ham: 18-month-aged Spanish Jamondor serrano, served with candied almonds
- Oysters: three barbecue oysters with cocktail sauce and herb butter
- Small plate: bone marrow with blueberry, onion, dill, and toast
- Full plate: Napa Valley lamb with couscous
Who’s in the Kitchen? Robin Song, a young chef who defines his cooking as "refined rustic." In 2013, SF Chronicle chose Chef Song as one of its Rising Star chefs.
What to Drink: Whiskey is a specialty here, if not an obsession. Try a concoction from the bar's curated Pimp My Old Fashioned menu, with new takes like the Bruleèd Old Fashioned with High West double rye, caramel, orange bitters, and lavender.
Ham and Oyster Origins: Self-proclaimed as “San Francisco’s first ham and oyster bar,” Hog & Rocks takes its namesake items seriously. Read on to learn where each originates:
- The ham is imported from Italy, Spain, and different states, such as Virginia and Tennessee.
- The oysters hail mainly from the west coast of North America—Washington and British Columbia—with a few varieties flown in from the East Coast.
If You Can’t Make It, Try This: Keep an eye out for Youk's Hot Sauce at locations around the Bay. It's a joint effort between Hog & Rocks owner Scott Youkilis and his brother, Kevin, a former big league All-Star. "It can go on anything," so they claim on their website.