Always a great selection of oysters and ham. Try the Blood Orange Margarita.
oysters and cured meat- what more could you want?.
This spot was my go-to for a solid year. Many of my favorite staff members have moved on but the new wave still seems to be knowledgeable. And while they have gotten rid of their $1 oysters and bumped up other prices as well, the food is still delicious (Try their duck heart skewers and the double-down burger -one pork patty, one beef). This is definitely the place to go if you are having an oyster craving, and I hope you get there on a day that they have Effinghams!
Their Kentucky Derby party is also always a must go to event.
Citysearch Editorial Review. This minimally decorated Mission spot was conceived as the world’s first pork and oyster bar by chef Scott Youkilis, formerly of Maverick. With its elevated communal tables and full bar serving reasonably priced mid-century classics by Tres Agaves’ Eric Rubin, the atmosphere is decidedly boisterous and, it has to be said, loud. The oysters come from both local (Marin, Humboldt) and out-of-state (Washington, British Columbia) farms and are served either raw or cooked. The hams, which hail from Kentucky, Spain and Italy, are aged anywhere from 10 to 15 months, and are served with a side of pickled veggies. For those not keen on either hog or rocks, there is a selection of American-style tapas, a.k.a. bar food, like chicken-wing confit (spicy boneless chicken wings) and ling cod fish and chips. Finally, try one of the delicious keg wines, a serving style that eliminates bottling costs and allows a $9 glass of wine to be sold for $6.
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