Hog Island Oyster Company   

Back when the city had a huge fishing industry, eating freshly shucked oysters just plucked from the sea, surrounded by chilly fog and the steel-gray bay, was a true San Francisco treat. Pollution drove oyster farmers out to purer waters in Marin -- now, the Hog Island Oyster Bar brings them back. Sit at the giant U-shaped bar and watch shuckers pry open ultra-fresh smoky sweetwaters, salty Atlantics, sweet kumamotos and hefty belons -- they're great raw with cilantro-spiked Hog Wash mignonette or a squeeze of lemon. Or sit at one of the tables and gaze out on bay. If it's chilly, warm up with oysters Casino (broiled with bacon), baked (with lemony beurre blanc) or stewed (barely heated through with cream). Oyster hater? Try manila clams steamed, Casino-style or in chowder. Raw oysters are great with Champagne, while cooked ones go well with wine and beer -- all of which are sold at the bar. You can also pick up unshucked oysters to take home -- and if your view beats theirs, congratulations.