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.

Highly Opinionated: An Expert’s Favorite San Francisco Cioppino | Eater SF

Tucked on Green Street in North Beach, I found a lowkey spot—complete with plastic bibs—whose cioppino is proudly billed as “the best damn crab cioppino.” The roughly $55 bowl is easily split by two and stands out for the sheer poundage of crab, with arms and claws splayed among rigatoni pasta, while shrimp and mussels join the fray; a powerful spiciness runs through the bowl (a trait that even pricked Michael Bauer’s ears in 2018). Diners argue about the unusual pasta inclusion—some prefer to skip the noodles and get extra bread—but what I took away was that this rendition is the most extreme, carb-heavy, and filled-to-the-lip expression of unadulterated cioppino. - Paolo Bicchieri

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.

PPQ Dungeness Island - Review - Richmond - San Francisco - The Infatuation

PPQ Dungeness Island sounds like a crustacean-filled paradise we’d very much like to live in. This island doesn’t actually exist, but you should still get to this Vietnamese seafood spot in the Richmond for a pretty good roast crab fix. If you’re not in the mood to roll up your sleeves, lick butter off your fingers, and take down an entire crab, try the smaller salt and pepper soft-shell crabs with a light, crunchy batter, or the juicy butterflied prawns. It’s easier to get a last-minute table here than at Thanh Long, so keep it in mind for your next spontaneous group dinner. Food Rundown Roasted Crab The main attraction, and on every table in the dining room—rightfully so. It drips with butter and is smothered with enough garlic to ward off all the characters on Vampire Diaries. House Special Crab A messy endeavor, but worth the effort. This crab is deep-fried, so you’ll munch on an oniony coating while cracking open legs and dragging meat through the buttery, jalapeño-dotted sauce. Roll up your sleeves, suit up in your plastic bib, and get to it. Tiger Prawns These plump, butterflied prawns get a nice char from the grill—order some for the table to share. They’ll be a hit. House Garlic Noodle Ordering the buttery garlic noodles is a requirement. They pair perfectly with all of the seafood. - Julia Chen

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.