Tadich Grill

Review by: sasaia1

Tadich Grill, located in the Financial District of San Francisco, remains a classic, old-time seafood restaurant. It’s considered to be the oldest restaurant in San Francisco. Cioppino features a generous serving of clams, mussels, bay shrimp, prawns, scallops, crab meat, and fish in a thick, hearty tomato stock. It arrives at the table piping hot with toasted garlic bread, the perfect cold weather dish.

Directions & Hours

5pm - 9pm
  • Monday: 11:00 AM – 2:00 PM, 5:00 – 9:00 PM
  • Tuesday: 11:00 AM – 2:00 PM, 5:00 – 9:00 PM
  • Wednesday: 11:00 AM – 2:00 PM, 5:00 – 9:00 PM
  • Thursday: 11:00 AM – 2:00 PM, 5:00 – 9:00 PM
  • Friday: 11:00 AM – 2:00 PM, 5:00 – 9:00 PM
  • Saturday: 5:00 – 9:00 PM
  • Sunday: Closed

What To Eat

Deep Fried Calamari

DISH
Petrale Sole Filet

DISH
Seafood Saute (Scallops, Prawns and Crab Legs)

DISH
Seafood Cioppino

DISH
Sand Dabs

DISH
Crab Cake

DISH
Pan-Fried Petrale Sole

DISH
rice side dish

DISH
Hangtown Fry

DISH
Sourdough Bread

DISH
Rice Custard Pudding

DISH
Clam Chowder

DISH

Tadich Grill Recipes

Discuss

What do you think of Tadich Grill?

One Response to “Tadich Grill”

Alan Sasai

April 30th, 2010

Tadich Grill, located in the Financial District of San Francisco, remains a classic, old-time seafood restaurant. Tadich was established in 1849 during the California Gold Rush and is considered to be the oldest restaurant in San Francisco. The restaurant retains an ambiance from long ago. There’s a surprising depth to the dining room; its long bar is perfect for having drinks or for solo dining. There is lots of dark wood throughout. Hooks are placed along the walls to hang coats and jackets. There are also numerous semi-private tables along one side of the dining area.

Tadich has a professional waitstaff, some of whom look as if they have been working here for decades; they provide quick and efficient service. It was very crowded at dinner and I imagine it would be extremely crowded at lunch given its proximity to the Financial District. As people entered they gave their names to the bartenders and waited for a table; there are no reservations.

We tried several dishes, starting with a large platter of deep-fried calamari, served with both tartar and cocktail sauce. Dinners were petrale sole fillet, a mixed seafood saute, and their famous cioppino. The petrale sole featured two nice pieces of charcoal-broiled fish which were very moist and flavorful. The seafood saute included prawns, scallops, and crab meat in a rich mushroom wine sauce. The cioppino was by far the best dish of the evening. It featured a generous serving of clams, mussels, bay shrimp, prawns, scallops, crab meat, and fish in a thick, hearty tomato stock. It arrived at the table piping hot with toasted garlic bread, the perfect cold weather dish.

If you are looking for something other than the latest trendy and fashionable dining experience, Tadich Grill will transport you back to what I imagine San Francisco must have been like at the turn of the century. They serve fresh seafood, simply prepared, allowing the flavor of the ingredients to shine.

Reply

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