Press
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Oyster Bar Opening Noted by VIA MagazinePicnics On The Half Shell. VIA Magazine. July-August, 2010. "After 27 years on Tomales Bay, the outfit-famed for Kumamoto oysters and for the Pacifics it calls Sweetwaters--has opened an oyster bar beside its beach front tables and grills." Download |
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California Homes Features Hog IslandPearls of Wisdom. After 30 Years of Business, Hog Island Oyster Co. Continues to Farm Oysters With Passion and Expertise. By Vanessa Brunner, California Homes, July 2010. Download |
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Hog Island Listed in the Top 100 Bay Area Restaurants!Hog Island Oyster Bar, Top 100 Bay Area Restaurants. San Francisco Chronicle Magazine, April 2010 "Lots of restaurants have beautiful oysters, but eating them at the Hog Island oyster bar in San Francisco's Ferry Building feels as if you're eating at the source." Michael Bauer, SF Chronicle Restaurant Critic San Francisco Chronicle Magazine |
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Hog Island's Grilled Cheese a "sleeper hit"An Opinionated Guide to the Sandwich. San Francisco Magazine, April 2010 "Though Hog Island Oyster Co. is famous for its Sweetwater oysters, its sleeper hit is its grilled-cheese sandwich—a rich combination of cave-aged gruyère, creamy fromage blanc, and a sweetly spicy mezzo secco from local cheesemaker Ig Vella. Share it with a friend and a bottle of crisp white wine." Jan Newberry San Francisco Magazine |
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Oysters Delicious and Green!'Super Green' Chef Rick Moonen Says "Eat more oysters!" Foodwinekitchen.com, March 29, 2010 “Eat more oysters”, said chef Moonen, to the overflow crowd, “they help clean the ocean." Max Jacobson Foodwinekitchen.com |
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Hog Island Participates in Garden Co-opChefs Use Copia Gardens for Fresh Ingredients. Napa Valley Register, March 27, 2010 "The chefs are also helping trim trees and prune vines on the property, “Either you’re all in or you’re not,” [said chef Ken Frank]. “We need to get this place cleaned up.” Jennifer Huffman Copia Gardens |
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Hog Island Oysters Used in Academy Awards FundraiserWorthy Of An Oscar: Valley chefs prepare a feast for annual Academy Awards fundraiser.Napa Valley Register, March 2, 2010 "From freshly shucked oysters provided by Hog Island Oysters at Oxbow Public Market to Kobe beef short ribs on soft polenta...the food stations at this year’s Oscars fundraiser represent just about every culinary style offered in Napa Valley restaurants." Pierce Carson. Valley Chefs Prepare Feast |
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Hog Island's Clam Chowder Makes 7x7 Magazine's Bucket List2010 Big Eat SF: 100 Things to Try Before You Die. 7x7 Magazine, February 2010 "No. 99. Clam chowder at Hog Island Oyster Co.(ok, get some oysters too)." Top 100 Things to Try Before You Die |
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Ferry Buildings Raw Bar Featured in Sunset Magazine's Travel GuideSunset Magazine 2010 Travel Guide. "Drop in at the Ferry Building's lively raw bar with a bay view for twice-weekly happy hours, when oysters on the half shell are from $1 each and any beer is $3.50. Now that's the kind of raw deal we like." Download |
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Coastal Living Names Hog Island #1 on Staff Favorites!Once a year, I gather friends, bottles of Grüner Veltliner, and an over-stuffed picnic basket, and make the trek to Hog Island's old general store-turned-oyster shack. ―Features Writer Susan C. Kim Staff Favorites |
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Hog Island's Clam Chowder makes SFGate's Bay Area Favorites!The oyster stew and the clam chowder are as fresh-tasting as the oysters on the half shell. - Favorite Bay Area clam chowders. San Francisco Chronicle, December 6, 2009 Favorite Bay Area Clam Chowders |
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Hog Island Oysters Bring Brine to Wine Country“When you go to an oyster bar, you should remember two things about an oyster,” he said. “What variety it is and where it comes from.” - John Finger, co-owner of Hog Island Oyster Co. Hog Island oysters bring brine to wine country |
The Walrus and the Carpenter
"Walked on a mile or so,
And then they rested on a rock
Conveniently low:
And all the little Oysters stood
And waited in a row "
Artwork courtesy of Victorianweb.org.
