Top 5 Seafood Restaurants In Financial District – No.1 – Tadich Grill – 94111 – US
(between Front St & Battery St)
San Francisco, CA 94111
Neighborhood: Financial District
- Health Score:
- 89 out of 100
- Mon-Fri 11 am – 9:30 pmSat 11:30 am – 9:30 pm
- Good for Kids:
NoAccepts Credit Cards:
CasualGood for Groups:
- Price Range:
$$$ Takes Reservations:
Full BarNoise Level:
YesAbout Tadich GrillSuppose you had some out-of-town visitors, and they asked you to take them to a “traditional, authentic San Francisco restaurant.” You could do no better than to take them to Tadich Grill, which is not only San Francisco’s, but also California’s, oldest restaurant. But you need to warn them: Tadich Grill takes no reservations and is usually packed at lunchtime and dinnertime, Monday through Saturday.
Your guests may very well have to stand in line waiting for a table. If they are famous, important, or influential people, they will still have to wait, and may very well be standing next to some of the city’s business or political leaders, or other local celebrities.
Tadich Grill Today
When guests walk into Tadich Grill today, they’ll see on the right, a long wooden bar stretching from the front door back to the kitchen. The stools at the bar are always occupied with diners. On the left side, a row of tables with starched white tablecloths outline the bar. On each one there is a bowl of lemon quarters. Further into the restaurant, built into the wall, are alcoves with booths large enough for six patrons. Dark wood paneling with large mirrors cover the walls and Art Deco brass and milk-glass light fixtures hang from the fifteen-foot ceiling.
Tadich Grill is essentially a seafood restaurant and has been for over 160 years. Twice a day (and sometimes all afternoon), the place bustles as waiters serve aromatic dishes bearing last night’s catch, broiled, sautéed, or grilled. It is noisy, yes. But unlike some popular spots, it’s not so noisy that you can’t have a conversation with your companions. If you’d been to Tadich Grill a century ago, it would hardly have looked any different. Back then, customers left happy and returned frequently, just like they still do.
Since the 1920’s, there have been only seven Head Chefs at Tadich Grill. Mitch Buich became Head Chef in 1924. His brother Louie shared chef duties with Mitch until 1953. Mitch retired in 1961 and was followed by Dominic Ivelich, who began working for John Tadich in 1912. Dominic retired on January 21, 1966, and was succeeded by David “Garo” Sokitch, who remained until the same date in 1982. “Garo” Sokitch’s successor was John Canepa. When John retired in 1996, Fritz Braker took the position as Head Chef until 2003. Rajko Marin has been the Head Chef since 2003 after working as Sous Chef since 1981 for Chef’s Sokitch, Canepa, and Braker. Chef Marin has clearly brought the best of all previous Tadich Grill Chef’s to the plate, carrying a tenure of 32 years with the restaurant.
Menu for Tadich Grill
Salads – Small
choice of dressing: italian vinaigrette, louie, house creamy french or bleu cheese
Seafood – Charcoal Broiled
seafood cooked rare by request only bones, and high levels of mercury, may be found in all seafood. eat at your own risk. served with steak fries, vegetable of the day, and tartar sauce
in white wine and mushrooms, with rice and vegetable of the day
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