Decked in lush tropical wallpaper and checkerboard tile by San Francisco design guru Ken Fulk, this buzzy oyster bar is modeled after the glam cocktail lounges of the ‘50s. Start with the Leo’s Plateau: two tiers of oysters, shrimp cocktail, and snow crab claws. Entrees are rich and decadent like the warm buttered lobster roll glistening with uni butter and champagne-steamed mussels, served with a side of frites and dijon.
The Bay Area is famous for its seafood, whether fresh oysters, Dungeness crab, or chowder (bread-bowl optional, but recommended). Thanks to its proximity to the oyster beds of Tomales Bay and its annual fresh crab season, which typically stretches from November through January, there’s no shortage of raw bars and seafood restaurants in San Francisco. There’s no need to join the tourist throngs at Fisherman’s Wharf—here’s where to find the best cioppino, crudo, chowder, and crab.
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