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Hog Island Oyster Company
Hog Island Oyster Company Review
Hog Island, a thriving oyster farm in Tomales Bay, north of San Francisco, serves up its harvest at this attractive raw bar and retail shop in the busy Ferry Building. The U-shape counter and a handful of tables seat no more than three dozen diners, who come here for impeccably fresh oysters (from Hog Island and elsewhere) or clams (from Hog Island) on the half shell. Other mollusk-centered options include a first-rate oyster stew, baked oysters, clam chowder, and "steamer" clams with Israeli couscous. The bar also turns out what is arguably one of the city's best grilled-cheese sandwiches (with three artisanal cheeses on artisanal bread) this side of Wisconsin. You need to eat early, however, as the bar closes at 8 on weekdays and 6 on weekends. Happy hour, 5 to 7 on Monday and Thursday, is an oyster lover's dream and jam-packed: chef's choice of half-priced oysters and a pint of beer for $4.
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