Five seafood dishes from San Francisco’s Farallon

Published on
October 14, 2019

There is likely no restaurant which weaves so much of its city’s culture into the dishes it serves as does Farallon of San Francisco.

Named after the Farallon Islands – which sit off the city's coast – Farallon is arguably one of San Francisco’s most iconic seafood restaurants. The outlying shelves of the islands that granted the restaurant its name also support diverse sea life, much of which is served at Farallon.

The restaurant’s menu is known for weaving whimsy into classic dishes, served amid an equally whimsical environment of dangling jellyfish chandeliers, oyster stools, and plush velvet “cocoons” for privacy. Under the guidance of executive chef Jason Ryczek, the restaurant's staff are continually pursuing new local finds and crafting them into unique dishes, with a special focus on seafood.

Ryczek hails from a seaside town in California, just south of Morro Bay. Growing up, he loved to forage along tide pools, go fishing, and eat seafood. He brings to the team a unique appreciation of local seafood and an experienced sense of what’s coming out of the oceans at any given day. It’s not an easy feat to stay current in San Francisco, given the city's rapidly evolving demographics, but Farallon – which turned 22 this year – has kept diners coming back by following its own line of progression..

From fresh fish out of its namesake islands, to an 1862 sourdough starter used in many of its batters and baked products, Farallon continues to be an iconic example of San Francisco’s food culture.

Here are five dishes that have become icons of the restaurant.

Photos courtesy of Farallon

Contributing Editor

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