Hog Island Oyster Company

Hog Island Oyster Company is the San Francisco oyster bar and retail outlet for the Tomales Bay oyster farm of the same name. Hog Island's newly expanded Ferry Building restaurant now seats 130, (65 seats inside and another 65 outside), now has a full liquor license for the first time, has expanded their menu items, and have introduced longer hours. Chef Christopher Laramie (Brasa, eVe) is heading up the kitchen, and the star of the menu continues to be the company's own oysters, farmed in Marshall and available raw and in three different grilled preparations. There are also oysters from Washington state, sustainable halibut and geoduck clam dishes, grilled squid, and for the seafood haters, steak frites. Hog Island is well known for their excellent grilled cheese sandwiches, as well as for their amazing produce from the company's own farm in Marshall. In 1983, Hog Island began farming oysters in the tiny hamlet of Marshall on scenic coast Highway One. Today, the company grows and sells over 3 million oysters a year. Hog Island shellfish are grown using a refined technique from France. All shellfish is sorted by hand and put into a state-of-the-art seawater tank system using an ultraviolet sterilizer to purify the seawater. Close monitoring provides extra assurances of safety and quality.