Hogs and Oysters Never Went So Well Together

By MARIAM HOSSEINI
|  Tuesday, May 18, 2010  |  Updated 11:45 AM PDT
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Hogs and Oysters Never Went So Well Together

That’s right, another oyster-themed review. It wasn’t until a few years ago that I could stomach raw oysters without feeling sick, and it was Hog Island’s oysters at the Ferry Building in San Francisco that made me a convert. Their Monday and Thursday happy hour oysters won me over, and soon I was slurping down Kumamotos and Sweetwaters like a pro.

I missed happy hour the last time I was there, but my dining group and I split a plate of Sweetwater oysters anyway.

Delivered fresh daily from Tomales Bay, Sweetwater oysters are plump and salty, and as the name suggests, sweet. For an acidic kick, I always add a few drops of the onion and pepper-flecked mignonette that come with the oysters. I absolutely love this combination and the only thing that makes it even better is the side of fresh Acme bread and Cowgirl Creamery butter that comes with the oysters.

I didn’t get as many raw oysters as I usually do, so I also ordered a bowl of oyster stew.

These were more Sweetwater oysters, but this time stewed in their own liqueur, mirepoix, pimenton De La Vera, lemon zest and cream. I wanted to like this stew, I really did. But it was too sweet and so creamy that it overpowered the taste of the oysters.

Overall, Hog Island Oyster Company in the Ferry Building is a great place to enjoy top-notch oysters and with an incredible view of the Bay Bridge to boot. I’ll likely stick to the raw oysters next time – I can’t seem to get enough of those Sweetwaters.

Mariam Hosseini is a Bay Area native who has been writing about food and travel for six years.  She blogs regularly at yogurtsoda.com.

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