Tomales Bay, on the coast of Northern California, is our home and office where we grow, harvest, shuck and share great oysters. At Hog Island Oyster Co. we take care and effort hand raising sustainable shellfish, which we proudly serve to you at our farm in Marshall and our oyster bars in San Francisco and Napa. Slurp one of our oysters from its shell, and you'll understand why we're so passionate about what we do.
Our expertise and high standards ensure every oyster we serve is the best it can be. Few foods carry the flavor of "place" quite like an oyster. Tomales Bay has the cool, clean water rich in plankton that oysters feed on to grow plump and sweet, and the flavor of the bay is evident in every delicious mouthful.
Oyster lovers call this merroir; we call it delicious. Whether you're a seasoned connoisseur or a newcomer to the world of oysters, you'll find something on our menu that will draw you in and keep you coming back for more.
Take a closer look.
It takes a dedicated team of people with a wide range of skills to raise an oyster from a tiny seed all the way onto your plate. Each one of these people plays a valuable role in the Hog Island family.
We are farmers, marine biologists, servers, shuckers and chefs; a community brought together by an enthusiasm for our work and a love of great oysters.
More about us.
Atmosphere is everything. Join us at our farm in Marshall on Tomales Bay to enjoy fresh oysters overlooking the water in which they grew, or at one of our bustling oyster bars in San Francisco's historic Ferry Building or downtown Napa at the Oxbow Public Market.
Maybe we'll see you at the Farmers' Market, or perhaps you'd like us to bring our oysters right to you. Where you choose to experience them and however you choose to do it, is entirely up to you.
Come and visit us.