Hog Island Oyster Co. began as an oyster farm in 1983, when co-founder John Finger started raising Pacific oysters on a five-acre lease in Tomales Bay. The operation has since grown to 160 acres there, plus a hatchery and nursery in Humboldt Bay that raises its own seed using a rack-and-bag system adapted from French aquaculture. The farms produce all five edible oyster varieties found in the Northern Hemisphere along with Manila clams, and the company also harvests seaweed and hand-finishes mineral sea salt from its own waters.
The Ferry Building location puts that farming operation on a plate within sight of the bay the oysters came from, on a patio that looks out at the Bay Bridge. Both raw and grilled oysters are on offer, including a chipotle bourbon preparation served in hot butter and garlic, alongside a creamy clam chowder and the broader lineup of seafood the farms and partner fishermen supply.
Michelin selected Hog Island Oyster Co. for its 2026 guide.
The Ferry Building location puts that farming operation on a plate within sight of the bay the oysters came from, on a patio that looks out at the Bay Bridge. Both raw and grilled oysters are on offer, including a chipotle bourbon preparation served in hot butter and garlic, alongside a creamy clam chowder and the broader lineup of seafood the farms and partner fishermen supply.
Michelin selected Hog Island Oyster Co. for its 2026 guide.