Hog Island Larkspur Opens for Takeout and Delivery Despite Coronavirus | Eater SF

"At the foot of the ferry route in Larkspur Landing, I see the new Hog Island location—originally intended as a full-service, 2,000-square-foot restaurant—has pivoted to takeout and delivery because of the pandemic. BCV Architecture + Interiors transformed a former sandwich shop into a flowing indoor-to-outdoor space with a big concrete counter, salvaged cypress and eucalyptus tables, and tiles and ceramics from local maker Heath. Restaurant director Ben de Vries and chef Adam Pechal had developed a full menu that included longtime favorites like clam chowder and grilled cheese plus fresh twists on seafood stew and protein-forward salads, but for now the takeout menu features salads, clam chowder, grilled cheese, oyster po’boys, and shrimp linguine. They’ve also launched a mini retail market selling oysters by the dozen, clams by the pound, and premium tinned tuna, along with meal kits and batch cocktails (including clam chowder and grilled cheese prepped to cook at home and a big batch Bloody Mary or a bottle of the house sauvignon blanc), plus kitchen tools like oyster knives and shucking gloves. I note the location is open for takeout and delivery 11:30 a.m.–6 p.m., Wednesday through Sunday, and orders are being placed through ChowNow." - Becky Duffett