Visitors without reservations should be prepared to wait for a table at this Divisadero gem. In fact, they may even find people lined up on the sidewalk for a seat at the counter. As the name suggests, this seafood haven offers supreme crudos. Whether it’s Arctic char with horseradish crème fraîche, wasabi tobiko and dill; or scallop with sweet corn purée, tarragon oil and popped sorghum, the combos are delicious. Shellfish platters are available, and there are a few hot dishes including a chowder chock-full of fish, shrimp, squid and bacon. Inside, the space is often standing room-only, with just a few tables; most guests gather around the bar. Grab a glass of wine or beer, peek into the kitchen and be sure to check out the futuristic art on the walls.
- MICHELIN guide inspectors
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