Is there anything better than warming up after a blustery walk down Fisherman’s Wharf with a bowl of Scoma’s Clam Chowder? For many San Franciscans, the answer is a resounding no. Rich and creamy, piping hot, and packed with the freshest seafood, it’s the best many have ever had. Seafood is what Scoma’s does best. This is a restaurant that not only has its own fishing boat and fish-receiving station for local fisherman, but it couldn’t seat diners closer to the water without giving them damp ankles. Scoma’s is committed to serving up fin-spankingly fresh, sustainable fish; their tagline is from pier to plate, after all.
The windows offer views out over the bay and the wharf, while inside Scoma’s is a thing of old school elegance; all crisp white linens and wood-panelling. Around since 1965, Scoma’s remains a family-run restaurant, and one that seems to get better with age. It says a lot that Scoma’s is a fixture on the dining scene of a city that has a pretty respectable seafood contingent. It’s a classic. And a perennially popular one at that – Scoma’s feeds around 450,000 customers every year with their delicious Pacific seafood.
Diners enjoy dishes like Dungeness Crab (delicious however they choose to serve it), “Pasta alla Scoma” – aka linguine con vongole – that’s rich with clams, garlic, white wine and butter, and Pacific Black Cod, served with smashed potatoes, rainbow chard, a spring onion puree and Meyer lemon aioli. There’s also a strong Italian influence in the menu that can be tasted in the expert pasta dishes and the moreish sides, like parmesan polenta and broccoli di cicco (served with Calabrian chilis, mint and breadcrumbs). And to wash it all down, there’s a great wine list and a thirst-quenching list of cocktails.