A thriving oyster farm north of San Francisco in Tomales Bay, Hog Island serves up its harvest at its newly expanded raw bar and restaurant in the busy Ferry Building. Devotees come here for impeccably fresh oysters (from Hog Island and elsewhere) and clams (from Hog Island) on the half shell. Other mollusk-centered options include a first-rate oyster stew, baked oysters, clam chowder, and "steamer" dishes atop of a bed of local greens. The bar also turns out one of the
city's best grilled-cheese sandwiches, made with three artisanal cheeses on artisanal bread.