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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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