Tomales Bay in Northern California cultivates some of the sweetest, plumpest oysters in the sea, and Hog Island Oyster Co. always has the freshest of them in stock. The sustainably raised oysters from Tomales Bay headline the menu—they’re known as the Hog Island Sweetwater oysters—but you always have a slew of other options, as well.

Hog Island sources its oysters from all along the East and West Coasts to offer a wide variety of raw shellfish. The kitchen also grills up some of the oysters with ingredients like chipotle seasoning and bourbon or garlic, butter, and spring onions. If you’re looking for more than just oysters, Hog Island’s chef offers small plates ranging from baby back ribs to beer-battered rock cod sliders, as well as bowls, entrees, and salads.