Seafood Restaurants in San Francisco


Select Local Merchants

  • Cioppino's Restaurant & Bar
    facet: Main type: Traditional locale: en_US title: Cioppino's Restaurant & Bar facet_type_id: 57bb8580-5f37-1032-bbf5-4bc074c97c9b html_text: |- 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.
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    400 Jefferson St
    San Francisco, CA US
  • Tadich Grill
    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).
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    240 California St
    San Francisco, CA US
  • Thanh Long
    Thanh Long Since opening in 1971, Thanh Long has earned a spot as a destination restaurant amongst San Francisco’s bustling culinary community. The secret to this success lies in its unique Vietnamese fusion cuisine. Chefs combine Southeast Asian flavors with West Coast ingredients to create a lineup of signature dishes ranging from simple garlic noodles to Shaken beef. The true highlight of the menu, however, is the whole roasted dungeness crab. This dish, found on the Secret Kitchen Menu, is prepared three ways. For the first method, cooks roast a whole, in-shell crab in a blend of garlic sauce and a secret combination of spices. For the second preparation, affectionately dubbed drunken crab, they simmer the freshly roasted crab in a blend of chardonnay, sake, and brandy seasoned with scallions, chives, and black pepper. The third and final way produces a distinctly tropical taste, which the cooks create by simmering the crab in a sauce of roma tomatoes, fresh dill, and tamarind before flambeing it in cognac. The Dungeness Crab: Named for the town of Dungeness, Washington where it was first harvested, the dungeness crab has been a feature of West Coast dining for years. Large and meaty, it readily competes with its East Coast counterparts from crab country for the title of most beloved shellfish. Many San Francisco restaurants offer their own take on the dungeness, but Thanh Long’s preparations features uniquely Vietnamese flavors. Learn a little more about this seafood staple below: Habitat: The crabs prefer the shelter of eel-grass beds and muddy waters, and can be found anywhere from beaches to ocean floors 600 feet below sea level. Though they can be found in numerous locations, including the Aleutian Islands in Alaska and south of San Francisco, the mouth of the Dungeness River remains one of the most popular breeding grounds. Harvesting Methods: To catch these tasty crustaceans, harvesters primarily use crab pots, ring nets, and long- or short-handled dip nets depending on how deep they need to go. Once a year in early fall, crabbers also hunt the dungeness with a hook and line at the mouth of the Dungeness River. Regulations: Strict federal regulations, which vary according to season and region, help preserve the dungeness population against over-harvesting. For instance, crabbers at Puget Sound may only take five male crabs per day, and only crabs that measure at least 6.25 inches. Cooking: The most prominent preparation method for a dungeness crab is to place it into a boiling pot of salted water for approximately 20 minutes while it’s alive or freshly dead. That being said, eateries up and down the coast offer their own variations on whole crab preparation.
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    4101 Judah St
    San Francisco, CA US
  • R and G Executive Lounge
    R&G Lounge: A User’s Guide Michelin-Recommended | Cantonese Cuisine | Praised by Anthony Bourdain | Fresh Seafood | Traditional Chinese Techniques Sample Menu Appetizer: bird's-nest soup Seafood: salt-and-pepper crab. Anthony Bourdain called the crab meat "moist, rich, and oh-so-tasty" when he profiled the restaurant and its signature dish on No Reservations. Meat: honey spare ribs, which the Michelin Guide describes as “tender” and “falling-off-the-bone". Beverage: lychee martini While You’re Waiting: Take a look around for any famous faces. Jackie Chan, Michelle Obama, and House Speaker John Boehner have all dined at R&G. Inside Tips Be sure to make a reservation before visiting. Despite having more than 200 seats spread across three floors, R&G Lounge fills up fast. Don't worry about nabbing a parking spot; the restaurant offers validated parking at a nearby garage. Vocab Lesson Bird's-nest soup: a Chinese delicacy made with actual swiftlet nests. The birds attach these nests to cavern walls using saliva, which takes on a gelatinous texture when cooked in soup. Because the nests are hard to harvest, they're one of the world's most expensive foods. Lychee: a juicy Chinese fruit with creamy white flesh that surrounds a single seed. Because the sweet taste is affected by canning, it is usually served fresh, though it is also sometimes dried. While You’re in the Neighborhood Before: Stopp in at Golden Gate Fortune Cookie Factory (56 Ross Alley) to see how two women make 20,000 cookies each day. After: If R&G's 9:30 p.m. closing time is too early for you, head to nearby Rickhouse (246 Kearney Street) for post-dinner drinks. The bar's open until 2 a.m. every day except Sunday.
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    631 Kearny St
    San Francisco, CA US
  • La Mar Cebicheria Peruana
    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).
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    2 Pier 2
    San Francisco, CA US
  • Bar Crudo
    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).
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    655 Divisadero Street
    San Francisco, CA US

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