From Our Editors
The Old Clam House: A User’s Guide
- 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).