By Emma Krasov. Photography by Yuri Krasov
San Francisco’s Waterbar is far more than a seafood bar. It’s an exemplary full-service restaurant, offering great ambiance, amazing interior decor with floor to ceiling cylindrical fish tanks positioned right in the split-level dining hall, and the freshest sustainably caught fish and shellfish in multiple creative presentations by the Executive Chef Parke Ulrich and his kitchen team.
One of the most popular public events, hosted by the restaurant, is an outdoor OysterFest that supports the Marine Mammal Center of Sausalito with the net proceeds from its ticket sales. Usually held on a warm early fall Sunday on Embarcadero, overlooking the Bay Bridge and the San Francisco Bay, the festival features several West Coast oyster companies with raw, freshly shucked, and grilled oysters; small bites from Waterbar and other local restaurants; an impressive amount of California wines and artisanal brews for tasting; live music, art, games, and a raffle. Most importantly, this celebration makes the attendees happy with the camaraderie, and proud of their contributions to the great cause!
Last month, OysterFest was overflowing with all kinds of oyster preparations, mollusk-themed culinary creations, and accompanying libations. Oyster growers and suppliers unfolded a raw-bar feast along the picturesque waterfront under white garden umbrellas shining against the blue sky. Hog Island Oyster Co. supplemented its half-shells with a private-label white wine; Drake’s Bay Oyster Company and Tomales Bay Oyster Company vendors tirelessly worked on shucking freshly harvested bivalves, and S&M Shellfish made several varieties of grilled oysters, hot and spicy, and exceedingly delicious.
The crowd of oyster revelers gladly consumed oyster-themed seasonal treats from some of the best SF Bay Area restaurants, like Acre (Smoked Oyster “Caesar” with Little Gem Lettuce, smoked oyster dressing, pickled oyster, and oyster crackers—pun intended, I guess!), EPIC Steak (Brisket Sando with smoked brisket, coleslaw, whole grain mustard and aioli), Hurrica (Green Chili and Pineapple Sausage with smoked oyster), Mersea (Heirloom Tomato Soup with summer squash scarpaccia), and Lucania (Panzerotti, stuffed with cheese and crushed tomatoes).
Waterbar’s own Executive Pastry Chef Lori Baker created an array of themed desserts, like Sweet “Oyster Shooter,” churros with chocolate and berry sauces, and cookies.
The participating wineries, distilleries, breweries, distributors, and N/A beverage producers included Barnett Family Vineyards, Cade Winery, Chandon, Copain Wines, Daou Wines, Duckhorn, DuMol, Far Mountain, Far Niente, Frank Family, Frog’s Leap, Lando Winery, Love & Terroir, Matanzas Creek, Presqu’ile Winery, Railsback Freres, Spy Valley, Stags’ Leap Winery, Tansy Wines, The Vice, Zonin; Aperol and Sipsmith; Barebottle Brewing Company, Trumer; Avanelle Imports, North Berkeley Imports, Skurnik Imports, Southern Glazer; Aqua Panna and Pellegrino.
Live music from The Cheeseballs accompanied the festivities, which also featured a photo booth, interactive art from InkForma, and themed designer apparel and toys from the OysterFest’s partner and beneficiary, The Marine Mammal Center of Sausalito, “dedicated to advancing global ocean conservation through rescue and rehabilitation, scientific research, and education.”
In the last 17 years, Waterbar’s OysterFest has raised $157,000 for the Center and its ocean-saving activities.
Waterbar restaurant is located at 399 The Embarcadero South, San Francisco. Open daily for lunch and dinner; continuous bar service throughout the day. For more information and reservation go to www.waterbarsf.com or call 415.284.9922.
