Hog Island Larkspur — Restaurant in Larkspur

It’s a February Sunday afternoon in Northern California… I'm cruising down the 101, heading back from Santa Rosa to Berkeley, and suddenly, my stomach starts rumbling. Now, I'm a big fan of fresh seafood, and I remembered hearing about the well-known Bay Area hotspot, Hog Island Oyster Company, having a location in Larkspur.

Perfect! I’m going right past it. So I pulled off the highway, and bam, there it was, not far from the ferry to San Fransisco and the “big house”, San Quentin.

Now, Hog Island Oyster Company, for those who don't know, isn't just any oyster shack. These guys are the rockstars of oyster farming in the Bay Area. They started out back in the 1980s, growing their own oysters in Tomales Bay, and they've built this amazing reputation for incredibly fresh, top-quality sustainable seafood. You can really taste the difference. Hog Island Oyster has also become something of a “must-do” destination, known for the fish sure, but also the bright, clean, friendly and lively atmosphere at their restaurants.

Anyway, I lucked out and snagged a seat at the counter, which was buzzing with people. It was a really fun vibe, super energetic. And let me tell you, everything I ate was just terrific.

Of course, I started with the oysters on the half shell. They were so fresh, briny, and just… perfect.

Served with Lemon and “Hogwash Mignonette”, I enjoyed Hog Island Sweetwater and Hog Island Earthquake Bay oysters. You could tell they came straight from the bay. These had some of the deepest cups I’ve ever enjoyed. I might have to have some shipped to my home in North Carolina one day.

Next, I ventured on to the grilled oysters. Oh man, those were something else. I got a pair with Chipotle Bourbon Butter, which was smoky and rich, and I also tried two with the Calabrian Chili Garlic Oil, which had this awesome kick of heat. Both were absolutely delicious.

But the real star of the show? The Rustic Seafood Stew. I’m familiar with this as somewhat a staple of Northern California seafood restaurants. So this was a must-do in my mind. And it did not disappoint.

It was packed with Lingcod, Shrimp, and Manila clams, all swimming in this flavorful tomato broth with a touch of Calabrian chili. And the grilled Acme bread for dipping?

Forget about it! It was the perfect comfort food on a slightly chilly afternoon. The seafood was cooked perfectly, and the broth was so good I wanted to lick the bowl.

How about the service? Seriously top-notch. Everyone was super friendly and attentive, even though the place was packed. They were happy to answer questions and offer recommendations, which I always appreciate.

Honestly, if I lived anywhere near Larkspur, I'd be a regular at Hog Island Oyster Company. It's the kind of place where you can just relax, enjoy amazing seafood, and soak up the lively atmosphere.

If you're ever in the area, do yourself a favor and check it out. You won't be...

Let me start by saying I have NEVER written a review on a restaurant. My family loves exploring and trying new restaurants. Growing up with a chef for a dad, I consider myself knowledgeable and with that, expect and accept to pay for a good meal and a good experience. To me eating out is not just the food, it is the experience you are paying for. This place is BAD. I ordered a fish sandwich. It was 24.00 and came with nothing so we paid 6.00 to add fries. The sandwich came out and was literally all bread with a small piece of fish buried between the bun. The portion of fries was literally like a 10 year old's handful. My son ordered the po' boy sandwich, also buried in an even bigger roll then mine with a splash of sauce. My daughter ordered fettuccine and clams and several of the clam shells were empty....NOT even out of the shell on the pasta, but empty. On to the service. The waiter was OK, nothing special, no personality just hi, thanks, the basic. The busser came by and grabbed/snatched plates and didn't say one thing just literally looked angry. The couple next to me apparently ordered a soup and asked to split it. The busser came by and put the soup on the table, with a giant piece of bread on it and the gentleman said, "we were supposed to split this." The same buser looked at him and said "I don't know", and walked away. The customer said "excuse me!" The waiter then came back, took the plate and returned with two bowls and two pieces of bread. I give you the details because this place is WAY overpriced. Oh, and a family of 4 totaled over 130.00 which included some sort of service fee for 6.00 which apparently is for "employee benefits. ????What!?? That was not the tip. You get what you pay for did not ring true here. Here you pay small portions hidden with big rolls and lots of pasta with a few clams. I never left a restaurant feeling so ripped off. It's as though this place thinks people are too stupid and blindly pay for garbage food, not to mention service simply because it's expected in this area. DON'T WASTE YOUR MONEY. Food doesn't look like pictures online. Way too much money to leave a restaurant feeling so...

This place is packed on Saturday’s when farmers market is closing down… and the wait can be frustratingly long.

Your best bet is to use the ‘resi’ app and book ahead otherwise budget for a 30-45 min wait. The problem is most likely compounded by the fact that the hostesses seem like they’re working the first job while in high school; so it’s kinda a sh*t show if you’re waiting outside on a hot day with the kids.

The food here is always legit, no matter what you get. Service is pretty ‘meh’ when it gets busy tho (see comment above about HS labor pool). Our waitress just disappeared after we got our appetizers. We didn’t even meet her successor until we asked to cash out. Additionally, we never received one of our appetizers but it managed to show up on the bill.

Bottom line; this place is great on a weekday or low volume day. However; when it gets popping/ busy, it’s probably better entertaining other options. Food doesn’t let down, but actually getting to it when the staff is spread thin will be...