The Best Ways to Celebrate National Oyster Day in SF

Hog-Wash2Photo Credit: Hog Island Oyster Company

Although there is an old wive’s tale that oysters are best avoided during warmer months (in particular the months that lack the letter R, so May-August), this coming Saturday, August 5, is National Oyster Day. Since many of the oysters in the Bay Area are sustainably farmed, it’s pretty safe to consume them year round and we encourage you to enjoy the briny delectable bivalves this weekend. Here’s where to get your National Oyster Day on.

One+of+many+oyster+platters+from+Waterbar+San+FranciscoPhoto Credit: Couple in the Kitchen


You can’t beat the beautiful outdoor patio at Waterbar: it’s on the water with gorgeous views of the Bay Bridge and is one of our favorite places to while away a Saturday afternoon. With over 15 different international varieties, Waterbar offers the most extensive selection of oysters in SF. All are shucked to order and come with a cucumber yuzu kosho mignonette. Waterbar’s baked oysters are topped with calabrian chile, garlic, and lemon.

chipotle_largePhoto Credit: Hog Island Oyster Company

Hog Island Oyster Company

The it place for oysters in SF? Hog Island Oyster Company. Call the farm in Marshall today and see if they’ve had any cancellations. If you can score a table, pack a picnic, and spend the day slurping oysters on the farm. If there are no cancellations, head to the restaurant at the Ferry Building. Order the company’s sweetwaters which come served with their signature Hog Wash, a mignonette made with rice vinegar. Hog Island offers three types of grilled oysters: chipotle butter with bacon, chorizo with green garlic and cilantro, or our personal favorite, Rockefeller with spinach, Pernod, onions, and cream.

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Hog and Rocks

In the Mission, Hog and Rocks offers up raw oysters on the half shell, a selection of salty ham, and superb craft cocktails. Note that if baked oysters are your jam, Hog and Rocks does not make them. They do, however, offer an assortment of delicious eats including chicken liver toast, Wagyu steak tartare, and charred Spanish octopus.

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Downtown at Farallon, which is celebrating its 20th anniversary this year, there are six different raw oysters available. They come with the most luxe sauce around: a sparkling rosé mignonette.

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Leo’s Oyster Bar

At Leo’s Oyster Bar, a special oyster master taught the staff how to properly shuck oysters to ensure that no shell will ever get caught in a diner’s throat. They offer an extensive variety of oysters. There are eight on the half shell and four different kinds of composed oysters. These consist of fancy oysters topped with things like pickled tomato and horseradish or decadent sea urchin and caviar. There’s also three types of baked oysters including our personal favorite the baked oyster carbonara with crispy pancetta.