Best Seafood in San Francisco (2025)

A century-old, 18-stool counter where cracked crab, oysters, and the cult-favorite crab back define the city’s seafood DNA. Celebrated by Condé Nast Traveler and The New York Times, and honored by the James Beard Foundation, it’s pure, old-school San Francisco.

North Beach’s boisterous seafood hub claims the “best damn cioppino,” and many critics agree. Eater SF and local reporters praise its heaping bowls of Dungeness crab, mussels, and shrimp, served amid lively, memorabilia-lined walls that feel quintessentially neighborhood.

California’s oldest continuously run restaurant still grills seafood over mesquite and turns out classic cioppino, sand dabs, and crab Louie. Frequently cited by The New York Times and the San Francisco Chronicle, it’s a living chronicle of local seafood traditions.

A Castro legacy since 1977 with cioppino, chowder, and pristine oysters at a snug marble bar. Recognized as a Bib Gourmand by the Michelin Guide and praised by the San Francisco Chronicle for its cioppino, it remains deeply woven into neighborhood life.

From the State Bird Provisions team, this seafood-and-wine bar champions West Coast oysters, small fish, and thoughtful sourcing. Lauded by The Infatuation and local critics, it reframes anchovies as stars and delivers a distinctly San Francisco point of view.

A Michelin-starred, live‑fire shrine to the sea with Bay Bridge views. The kitchen’s hearth touches everything—from embered oysters to whole fish—earning consistent praise from the Michelin Guide and top editors for marrying finesse with coastal bounty.

Vietnamese-style roasted Dungeness crab and garlicky noodles headline at this Richmond District favorite. The Infatuation and local reporters highlight it as a go‑to for crab feasts that feel both celebratory and deeply San Franciscan.

Outer Sunset surf culture meets transparent, small‑boat sourcing. The menu reads like a catch log—stellar fish tacos, fish and chips, and smoked fish—earning top billing from San Francisco Chronicle critics and loyal neighborhood lines.

A Bay Area oyster farm’s flagship bar with sweeping water views and an always‑changing list. Long trusted by local editors and travelers alike, it anchors the Ferry Building’s seafood scene with peak‑fresh shellfish and seasonal plates.

Curtained booths, tuxedoed servers, and a menu of San Francisco classics—from sand dabs to cioppino—keep this 19th‑century stalwart relevant. The San Francisco Chronicle recently spotlighted its cioppino among the city’s best.

A panoramic oyster temple with one of the West Coast’s deepest selections, regular give‑back programs, and a menu built on sustainable sourcing. Frequently recommended by local editors for its raw bar and waterfront setting.

Part neighborhood fish market, part seafood counter in Noe Valley—known for excellent chowder, crudos, and lazy man’s cioppino. The San Francisco Chronicle covered its 2025 growth, reflecting strong community roots and quality.