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Tony’s Seafood Restaurant, the iconic Tomales Bay restaurant that opened in 1948, is about to see new life under the guidance of neighboring Hog Island Oyster Company. It was purchased in 2017, after Tony’s third generation owners approached Hog Island co-owners John Finger and Terry Sawyer with an offer.
Though it was officially purchased in 2017, Finger and Sawyer reopened it immediately with plans to remodel down the road. It’s all part of the new owners’ plan to keep the best things about Tony’s, while improving the experience for locals (and the many, many tourists that flood Highway 1). Now, the time has come, with chef Matt Shapiro (former of Wise Sons, Walzerwerk’s, Schmidt’s) bringing an updated menu of seafood to the 70 year old restaurant. Fish and chips, a Dungneness crab roll, linguine with clams, and, of course, oysters will all debut when the restaurant reopens in February. Meat eaters can rely on excellently sourced and options like a Stemple Creek burger with tartar sauce, plus Marin farmers market produce.
Aside from the menu, the restaurant’s wooden-walled interior has also received some sprucing. The iconic waterfront restaurant with wall-to-wall windows overlooking Tomales Bay will also showcase an open kitchen, plus an outdoor patio. When it opens, expect live music on Fridays and specials to keep the community spirit that has been building for seven decades.
Tony’s was started by a fisherman, a Croatian immigrant named Anton (Tony) Konatich; now that it’s owned by fellow stewards of the Bay at Hog Island, it will join the company’s vision as a Certified B Corporation (like Patagonia and Ben & Jerry’s), which designates companies with a mission to benefit society, and adhere to its sustainability standards.
Though an exact opening date is TBD, when it opens hours will be Friday, Saturday, Sunday from 11:30 a.m.–8:00 p.m.; there’ll be ticketed dinners on Thursday nights.
