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"For an oyster-focused celebration I’d pick up Hog Island’s California-grown sweetwaters live by the dozen—small enough for slurping raw or large enough for brushing with chipotle-bourbon butter and throwing on the grill—and add cleaned, cracked Dungeness and caviar to make it a full fish feast." - Becky Duffett
Island with bay-edge tables serving cold briny & hot oysters
California 94937, USA Get directions