Fog Harbor Fish House

In spite of its Wharf location, Fog Harbor is a solid restaurant - Review - San Francisco - The Infatuation

"If you airlifted Fog Harbor Fish House out of tourist-clogged Fisherman’s Wharf and dropped it in any other neighborhood in SF, locals would call it what it is: a solid restaurant. Getting to the front door requires wading through a sea of slow-moving out-of-towners, but once you’re inside, you’ll have a quick meal with good-to-great seafood dishes. Sure, there are some missteps, like clam chowder that could use some salt. But there are also some standouts, including one of the best renditions of cioppino we’ve had and a Biscoff cheesecake that we hope gets duplicated on every restaurant menu around the city. photo credit: Fog Harbor Fish House photo credit: Fog Harbor Fish House video credit: Patrick Wong Pause Unmute Locals may flinch at the idea of eating at the Wharf, but Fog Harbor does have one thing many other restaurants in SF don’t: an unobstructed waterfront view from every table. Yes, you’ll be in a constantly packed dining room surrounded by people who freely throw around “San Fran” and you may deal with the occasional parent wearily chasing after a kid in a souvenir hoodie, but all of that can be easily overlooked for good food and a view that’s hard to replicate anywhere else in the city. However, dinner here often wraps up in less than an hour, as this place is a walk-in machine, so take in the views while you can. Food Rundown House Rolls We always appreciate a side of butter that doesn’t require a jackhammer just to get a quick smear, but the rolls are gummy and a letdown. Don’t fill up on these. Award-Winning Clam Chowder We have to disagree with the name. It’s bland and light on potatoes and clams. photo credit: Patrick Wong Cioppino Fog Harbor does this iconic SF dish justice. The seafood is evenly cooked and there’s plenty of tangy tomato broth to soak up with the garlicky thick-cut toast served on the side. photo credit: Patrick Wong Swordfish A great entree. The swordfish is flawlessly prepared—tender and flaky with some light charring. The vegetables are a counterbalance to the rich pesto aioli drizzled on top. photo credit: Patrick Wong Seared Scallop And Crab Risotto The dish is buttery and cheesy while the scallops are firm with a caramelized crust. But the rice itself is overcooked and too soft. Prioritize the cioppino and swordfish as your entrees. photo credit: Patrick Wong Biscoff Cookie Cheesecake Served like a mousse parfait, this dessert is delicious, though we suggest scraping some of the caramel layer on top off—it veers this dish into being too sweet. photo credit: Patrick Wong" - Patrick Wong