This family-run raw bar has been slinging fresh seafood for over 100 years. Despite its advanced age, Swan's popularity hasn’t diminished—hour-long lines regularly form to snag one of the counter’s 18 seats. The cash-only spot is unfussy, but dedicated to its seafood craft. (Anthony Bourdain was a lifelong regular). Peer into the window to survey your future meal: The cold case is piled with lobsters, shrimp, crabs, and squid. Swan sources oysters from the east and west coasts; smokes its own salmon, and makes its own addictive Louie dressing. Most of the seafood is served as cocktails, salads, or simply composed dishes, like raw scallops sliced and topped with olive oil, lemon, and salt. Dungeness is their specialty, served cold with a generous dish of Louie sauce.