MICHELIN Guide’s Point Of View
Can’t make the trip to Marin to shuck oysters on Hog Island’s docks? They’ll bring Tomales Bay’s finest to you at this buzzing cityside outpost in the Ferry Building, which draws long lines of both tourists and locals for platters of some of the sweetest, freshest bivalves on the West Coast. You’ll receive all the accompaniments—lemon, Tabasco, mignonette—but they’re good enough to slurp solo. Once you've had your fill, be sure to sample the other aquatic offerings: Peruvian-style crudo with silky sea bass; a hefty bowl of cioppino loaded with prawns, clams, mussels and squid; and the exceptional Manila clam chowder, a bestseller for good reason. Throw in the expansive Bay views from the patio and dining room, and those lines come as no surprise.