Good Taste helps you eat better in the Bay. This week, that means literal bays plural, as we take a look at seven of San Francisco’s most creative oyster presentations. Specific oysters used in these preparations vary at some places according to seasonality or availability, but we have all lovely choices on the West Coast.
Copra
The stunning, two-year old Indian restaurant Copra (1700 Fillmore Street) tops its raw oysters with fermented chilies, white soy, and tangy tamarind. I went without a reservation on a recent Sunday evening and was seated upstairs at a huge table that was twice as big as the three of us needed, and it was so fun to just spread all the buzzingly spicy snacks out.
Morella
Morella (2001 Chestnut Street) has a menu inspired by both Italian and Argentine flavors, which are quite harmonious, as it turns out. The restaurant features a divine baked oyster stuffed with clams and topped with garlic and Parmesan. I wish I had them at my desk right now.
Little Shucker
Little Shucker (2016 Fillmore Street) typically offers oysters from Maine, California, and Washington. You can get them raw, naturally, but a flight of baked oysters really hits the spot. LS does them with breadcrumbs in the classic Rockefeller way, plus garlic and a verrrry interesting miso-marrow combo.
Bansang
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White kimchi is less spicy than the more common red variety, and it’s a lovely topping for the K-Oyster at Bansang (1560 Fillmore Street). The fancy yet approachable Korean restaurant has amazing sister spots as well: Aji Kiji, a jewel box of a takeout sushi space next door, and Daeho Kalbijjim & Beef Soup, which has grown to have several Bay Area locations.
Ilcha
The tea tower presentation of broiled pork belly, raw oysters, and Korean ssam fixins at Ilcha (2151 Lombard Street) is so creative. I haven’t even seen anything like it in Koreatown, Los Angeles. This is living.
Dalida
Dalida (101 Montgomery Street, Suite 100) tops its grilled oysters with a spicy pork sausage called sujuk, chives, and lemon. There are no wrong orders at this restaurant, but this third example of a surf and turf situation is particularly special.
The Anchovy Bar
The Anchovy Bar (1740 O’Farrell Street) is a sister restaurant to State Bird Provisions and The Progress, which are around the corner on Fillmore Street. It’s got much more than anchovies on the menu. The selection changes frequently, but the broiled oysters with smoky date-bacon sambal butter seems to stick around. People probably yell if they try to take it off the menu.
Tamara publishes the California Eating website, newsletter, and zine.
