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Ferry Plaza Seafood Brings Raw Bar, Bubbly to North Beach

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[Photo: Patricia Chang]

Ferry Plaza Seafood's name is now something of a misnomer, as the long-running spot that opened alongside the Ferry Building Marketplace is no longer located there. Having vacated the premises for Hog Island Oyster Company's big expansion, Ferry Plaza Seafood has come out ahead with a sizable new space in North Beach, allowing it to expand its menu while maintaining a focus on the various delights of the sea.

Joey Ng, the GM of the restaurant back in its Ferry Building days, is now doing double duty as executive chef, offering a mix of classic dishes from the old FPS incarnation (like crab Louie, crab melts, clam chowder, and Dungeness crab cakes) and some new additions, like roasted skate wing, a green papaya salad with prawns, and steamed clams with pancetta, leeks, and Chardonnay. The raw bar is out in force, with plans to offer 6-9 oysters daily. A couple of desserts—chocolate pot de creme and buttermilk panna cotta—round out the food. Here's the full food menu.

On the booze side, the wine list has been updated by consultant Charity Anais, with an obvious emphasis on white and sparkling wines, as well as six draft brews. The 49-seat space, with a slight nautical theme, comes from Abueg Morris Architects in partnership with Ng, and includes a huge gold mural of wild salmon from local artist Letty Samonte. Some elements from the old location, including taxidermied fish and reclaimed marble from the former bar, have been brought back into play in the new space. Hours for the new Ferry Plaza Seafood are Monday-Thursday, 5:30-10 pm, and Friday-Saturday, 5:30-11 pm. Happy hour and lunch are set to arrive in September.

· Inside the Expanded Hog Island Oyster Company [~ ESF ~]
· Ferry Plaza Seafood to Leave Ferry Building; Hog Island to Expand [~ ESF ~]
· Ferry Plaza Seafood Scores North Beach Space [~ ESF ~]