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There are only 18 stools at Swan Oyster Depot's well-worn marble counter (continuously in use since 1912), so you often have to wait in line for a crack at the fresh oysters and clams opened to order here. But the seafood at this Polk Gulch restaurant is worth the wait. We also love the buttery, creamy clam chowder, and can't resist the lush crab Louis salad.
It's Dungeness crab season, guys! The waters opened up for commercial and non-commercial fishermen a few weeks ago, but we just got around to having our first taste of the sweet, sweet crustacean at S... More »
Food history buffs, take note: a new digital book available for the iPad through Apple's iBookstore takes a behind-the-scenes look at some of the city's oldest restaurants that opened in the years aft... More »
Celebrity chef Anthony Bourdain of No Reservations fame is visiting San Francisco, according to his Twitter feed. And where does a famous chef choose to eat his lunch? Bourdain just posted this photo... More »
Swan Oyster Depot has a secret: If you ask nicely, owner Tommy Sancimino might make you an oyster stew that TV host Ben Sargent called "one of the best stews I've ever had." SFoodie learned this beca... More »
I had to wait all summer, so almost the very minute I found myself in a month whose name contained the letter "R" (Sept. 2, at the unseemly hour of 10:30 a.m., to be exact) I high-tailed it over to Swan Oyster Depot, San Francisco's top temple to... More »
I love how the guys behind the counter will laugh at the phone when it rings, and refuse to tolerate assholes. A San Francisco landmark, and one of the few places I will wait in line for anything. Oysters! Crab Salad! Yum!!!!
Tourists sometimes remember what we locals forget: the glory of a boiled, cracked Dungeness crab scarfed down at the scarred and sunken marble counter of the Swan Oyster Depot. Eat it adorned with nothing more than a dish of sticky yellow mayo (you can also just order it for tradition's sake, then leave it untouched) and slices of late-bake sourdough caked with cold butter. The taste of sweet flesh roots you in the city every bit as firmly as Swan's bolted-down stools. More »
Unlike most of the thick, gloppy chowders you see around town, Swan's is more in the nature of a light, revivifying bisque, a briny bowl of bivalves with soul-warming properties ideal for enduring our foggy climate. Fresh, fragrant clam broth, simmering milk, and a dollop of golden butter are the primary components of this piscine elixir, with bits of potato, onion, and clam thrown in for ballast. One heady sniff is like a relaxing stroll by the seaside. Swan's long marble counter is well... More »
Decades before some overpaid restaurant consultant coined the term "raw bar," this unpretentious landmark was serving up fresh seafood to a clientele of working-class regulars. Located in the same Polk Street storefront since 1912, Swan now attracts devotees from every niche of the social strata (although the Pacific Heights elitists prefer delivery service to eating elbow to elbow with the hoi polloi). The lunch line winds out the door year-round as folks patiently wait for one of the 15... More »
Swan Oyster Depot 1517 Polk (at California), 673-1101 Hog Island Oyster Co. 1 Ferry Building, No. 11A, Market & Embarcadero, 391-7117, www.hogislandoysters.com We can't choose between these two places: one of San Francisco's oldest eateries and one of its newest. It depends on our mood. Is our mouth watering for the world's best crab Louis? Then we wait in line on Polk Street for a seat at Swan's well-worn marble counter. Do we hanker for a view of the bay? Then we wait... More »
This popular hole in the wall, home to the freshest seafood around, has become an S.F. institution. Throngs of food enthusiasts pour onto the sidewalk as they wait to sit on one of the 20 stools at the narrow counter packed with oyster crackers, sliced lemon, and Tabasco. This family-run establishment opened in 1912 and has been operated by the current owners since the '40s. The owners/staff take pride in making wisecracks, being extremely efficient, and knowing both their fish and their... More »
So what do you do when you have a hankering for really good lox and bagels and you live 3,000 miles west of Amsterdam and 86th? Make the trek to upper Polk Street, where a six-block jaunt between establishments will yield a brunch well worth the Muni fare. Start at Swan Oyster Depot, where the gregarious countermen will fillet and slice the creamiest, butteriest smoked salmon in the city before your very eyes. Next, hoof it on up to the Bagelry, home of the Bay Area's best bagels, for a bag... More »
You sit down on a rickety old stool at Swan's long, narrow marble counter and before you know it you're part of the establishment's large extended family. The humming atmosphere is warm, witty, and blue-collar, Old World courtly. The behind-the-counter wisecracks flow fast and furious as oysters are shucked, Dungeness is cracked, and regulars drop by for a bowl of chowder or the latest neighborhood gossip, adding to the whole schmooze-friendly experience. Watching the shucker-artists fillet... More »
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