Every year, on the day after Thanksgiving my sister and I drive out to Hog Island Oyster Co in Tomales Bay—about an hour’s drive from our parents’ house—and get 5 dozen oysters, which we like to chase with Schramsberg Blanc de Blancs. (Whomever ends up with the unenviable task of shucking the oysters, we dub the “mothershucker.”) A few years ago, Hog Island opened up a satellite restaurant at the Ferry Building in San Francisco, but just last November they opened a third location at Oxbow Market in Napa. This is GREAT news for future visits.
On Saturday afternoon, we stopped by the new oyster bar for a quick dozen—six Sweetwaters from Tomales Bay, six Kusshi from BC. The Sweetwaters are my absolute favorite—smokey sweet and briny. If you see them on a menu, order them without hesitation! The Sweetwaters are the ones with the fluted shell:
Couldn’t resist a pint of Lagunitas Hairy Eyeball, a seasonal beer released each January. It’s a little bit sweet (kinda tastes like figs), and is a great match with the Sweetwaters in particular.