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"content": "\u003cp>\u003cstrong>\u003cem>Frisco Foodies is a recurring column in which a San Francisco local shares food memories of growing up in a now rapidly changing city.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>[dropcap]I[/dropcap]n college on the weekends, a couple of friends and I used to grab a big bag of oysters from Pacific Supermarket, and a box of Coronas and Smirnoff Ice, and then we’d barbecue those bad boys up on the grill with a soy-sauce-lemon-hot-sauce mixture to drizzle over top. We weren’t picky about what kind of oysters they were or how ethically they were raised, or whether the name of the month had an “r” in it to indicate the safest season to eat them. We just loved the ritual of taking our time eating and catching up.\u003c/p>\n\u003cp>We called ourselves the Oyster Crew, and for every perfect five we shucked, there was always one oyster that was a little too large to swallow in one bite or too full of crunchy sand in its belly. Those we half-swallowed and forced down before they’d almost re-emerge in a beer burp. But a quick fist-pound to the chest, eyes watering, and we were back in the game, ready for the next round of oysters steaming hot off the grill.\u003c/p>\n\u003cp>Since then, I’ve had my fair share of oysters: raw Kumamotos by the dozen in Sausalito and baked Rockefellers in New York’s Grand Central Station. I’ve eaten them fried up in cornmeal and overstuffed into a po’ boy in Oakland and, my personal favorite, char-grilled in Creole spices and butter with a golden Parmesan crust in New Orleans. I just can’t get enough of these bivalves, their briny liquor coating my taste buds as they slip whole, uninterrupted down my throat. While opining on the oyster’s characteristics could get downright, ermm, sexual, its aphrodisiac qualities are probably why it turned from a poor man’s food to a sophisticated symbol of luxury. I even remember a \u003ca href=\"https://blog.richardland.com/the-punky-brewster-episode-with-the-oysters/\">\u003ci>Punky Brewster\u003c/i> episode\u003c/a> where an oyster accidentally slipped down Punky’s dress during a fancy dinner party while she pretended to relish this rich-person delicacy.\u003c/p>\n\u003cfigure id=\"attachment_13969490\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13969490\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/new-orleans-oysters.jpg\" alt=\"Grilled oysters topped with rounds of bread.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/new-orleans-oysters.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/new-orleans-oysters-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/new-orleans-oysters-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/new-orleans-oysters-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/new-orleans-oysters-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/new-orleans-oysters-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/new-orleans-oysters-1920x1920.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Char-grilled oysters, New Orleans style. \u003ccite>(Rocky Rivera)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After college, I whet my expensive appetite for oysters on various $1 oyster days around the Bay Area: in Berkeley at Skates on the Bay, at Woodhouse Fish Company on Tuesdays, and sitting on a dock in Oakland on a gorgeous day at Lake Chalet. These feasts taught me that I could certainly pound a dozen solo or “to the face,” and also that I would have to make more money to support this habit — especially now that rising costs have made these deals a distant memory.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Anyway, with the Oyster Crew it was always the quality of time, not the quantity of oysters eaten, that made the experience so worthwhile. And in all these years, no restaurant meal was ever quite able to recreate that feeling.\u003c/p>\n\u003cp>Recently, though, I finally found the perfect conditions for one of those old-school oyster roasts. On a late summer weekend, my family headed to Point Reyes National Park, to a tiny, secluded beach that only allowed 40 cars in at a time. My cousins and I wanted one last hurrah before the school year started, and since the best oysters were only a couple miles up the coast we did a potluck of our favorite dishes to complement them. The night before, I prepared a batch of my favorite \u003ca href=\"https://www.kqed.org/arts/13900855/garlic-noodles-sf-bay-area-iconic-foods-thanh-long-smellys\">San Francisco-style garlic noodles\u003c/a> and made a compound butter with Creole seasoning, minced garlic and parsley to melt over the oysters while they cooked. I bought a French baguette to slice and put on top along with a sprinkling of Pecorino cheese, to replicate those chargrilled oysters I’d loved so much in New Orleans. And to spoon over the oysters we planned on eating raw, I had a Guamanian-style finadené — made with coconut vinegar, minced Thai chilis, green onions and soy sauce — marinating in a large Mason jar in the fridge.\u003c/p>\n\u003cp>When we pulled up to the lot roundabout at Point Reyes, \u003ca href=\"https://www.kqed.org/forum/2010101888186/bay-area-oyster-culture-with-luke-tsai\">it was mostly Asian and Latino families\u003c/a>, and a Filipino biker gang called the Crispy Patas, who had set up big oyster picnics like ours. Like most of the Bay Area’s most famous oyster spots, the multiethnic crowd was a far cry from the mostly Caucasian-inclined demo that you might associate with your typical New England–style seaside oyster feast. I was all for it.\u003c/p>\n\u003cfigure id=\"attachment_13969491\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13969491\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/shucking-square.jpg\" alt=\"A young man leans over a picnic table as he shucks oysters.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/shucking-square.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/shucking-square-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/shucking-square-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/shucking-square-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/shucking-square-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/shucking-square-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/shucking-square-1920x1920.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The food tastes better when you have to work for it. \u003ccite>(Rocky Rivera)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once we got out to the beach, my teenage son, Kahlil, got his first lesson in shucking oysters. “Look for the hinge,” I’d say, as he struggled through his first couple broken-shelled halves. I’ve always had the philosophy that when you have to work hard for your meal, it tastes that much better. That oyster roast aroma wafted to the edges of the beach, garnering comments from hungry strangers who passed our site and yelled, “Smells great over there!”\u003c/p>\n\u003cp>Of all the oysters I’d devoured, I finally found a combination that I could eat happily for the rest of my life.\u003c/p>\n\u003cp style=\"text-align: center\">***\u003c/p>\n\u003cp>It’s hard not to feel spoiled and a little bit smug when you live this close to some of the best oysters in the world. Locals and transplants alike have been feasting on them since time immemorial, or at least for as long as we could document the evidence that Indigenous peoples left behind.\u003c/p>\n\u003cp>Across Tomales Bay estuary is Drake’s Bay, one of the first places where the Indigenous Miwok came into contact with European settlers. It was a stop on the Manila Galleon route, a highly-guarded secret transpacific route that Spaniards charted from Acapulco and the Americas to China via the Philippines — and, for thousands of years, the coastal waters also teemed with Olympia oysters, the only species native to the West Coast. As indicated by the giant shellmounds — or ancient heaps of oyster shells — piled up around the bay, Indigenous populations, including the Miwoks and the Ohlones have been enjoying this seaside delicacy for years as a key part of their diet.\u003c/p>\n\u003cp>During the Gold Rush, entrepreneurs imported Atlantic oysters from the East Coast and introduced them into the local waters, where they thrived for a number of years, serving as an inexpensive source of protein for the working class. Around this time, the Hangtown Fry — the Bay Area’s most famous oyster dish — was invented by a miner from Shirttail Bend loaded with nuggets and gold dust. As the story goes, he walked into a saloon and asked for the most expensive meal on the menu. Oysters and eggs happened to be the priciest ingredients they had on hand.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13961723,arts_13923127,forum_2010101888186']\u003c/span>The oysters most closely associated with the Bay Area today are actually Pacific oysters, like Miyagis and Kumamatos, brought over from Japan in the 1930s. Hog Island Oyster Company, the most prominent oyster farm in Tomales Bay, is known for its Pacific Sweetwaters and Kumamotos, and it’s also one of the local companies \u003ca href=\"https://www.kqed.org/news/11857703/san-francisco-bay-once-teemed-with-oysters-what-happened\">helping to bring back the native Olympias\u003c/a>.\u003c/p>\n\u003cp>Founded by three marine biologists in 1983, the company uses ecologically friendly techniques like “off-bottom” farming to minimize the impact on seabeds and enhance water quality. (No sandy bellies for me to accidentally burp up later.) But the oysters are still affected by climate change and the acidification of the ocean, which threaten their habitats.\u003c/p>\n\u003cp>Given how much more expensive everything has gotten, it makes sense that we can no longer enjoy our venerated $1 oyster days, though some places like Waterbar, Mission Rock and Park Chalet in Golden Gate Park serve them at \u003ci>close\u003c/i> to that price during happy hour. And a serendipitous grocery run clued me in on the fact that Whole Foods, of all places, still sells dollar oysters at their raw bar on Fridays only — though they’ll require a little elbow grease to shuck yourself.\u003c/p>\n\u003cp>But even without those bargains, I’ve still enjoyed myself as an ostreaphile, delighting in the flavors only an immigrant population could introduce, like the surprising sweetness of a strawberry purée paired with chili jam and fried shallots on the dressed oyster I enjoyed at Jo’s Modern Thai in Oakland (before the \u003ca href=\"https://www.sfchronicle.com/food/restaurants/article/jos-modern-thai-turmoil-19878283.php\">original chef left\u003c/a>). Or the spicy tang of calamansi-habanero sauce on the Royal Miyagis at Abacá on Fisherman’s Wharf. When I did a poll on my Instagram Stories, people shared so many different favorite ways to eat oysters: with jeow som (what my friend calls “Cambodian crack sauce”), with a simple squeeze of lemon or fresh grated horseradish, or “fried hard like a mofo on a bistro salad.”\u003c/p>\n\u003cp>Whether the oyster is prepared simply to highlight its “merroir” (the marine equivalent of terroir\u003ci>)\u003c/i>, or made intricate like the histories of the populations that overlapped to bring it here, it’s the perfect blank canvas to project a uniquely Bay Arean identity that people can enjoy, their way.\u003c/p>\n\u003cfigure id=\"attachment_13969492\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13969492\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/rocky-oyster-square.jpg\" alt=\"A woman in sunglasses raises her arms in excitement with a platter of raw oysters on ice on the picnic table in front of her.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/rocky-oyster-square.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/rocky-oyster-square-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/rocky-oyster-square-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/rocky-oyster-square-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/rocky-oyster-square-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/rocky-oyster-square-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/rocky-oyster-square-1920x1920.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A dozen raw oysters at Hog Island’s Tomales Bay location. \u003ccite>(Courtesy of Rocky Rivera)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For my birthday — as consolation for being born a winter baby — I once again feasted on local oysters to my heart’s content. Tired of waiting for \u003ca href=\"https://www.kqed.org/arts/13923127/dungeness-crab-fishing-filipino-american-treasure-island-san-francisco\">Dungeness crab\u003c/a> season to open, in true Sagittarius fashion, I took matters into my own hands and made a reservation for two at the Tomales Bay location of Hog Island Oyster Company. There was nothing fancy about the meal, but they were nice enough to give us the best seats in the house, a seaside picnic bench overlooking the pristine marshlands of the estuary, while I ate dozens of oysters that were sourced mere steps away. The spicy Calabrian chili–baked oysters at Hog Island’s Marin Mart location had stolen my heart during the previous year’s birthday celebration, but it had always been a dream of mine to see the original location — to take in the merrior that made these particular Sweetwaters so special.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13940501']\u003c/span>Not yet even noontime, I downed a dozen raw with mignonette and Tabasco, while I waited for the bourbon-chipotle barbecued oysters to arrive hot off the grill. When they did, I couldn’t get enough of the buttery sauce left at the bottom that I sopped up with bread, the slight tingle left on my lips from the chipotle.\u003c/p>\n\u003cp>When the last grilled oyster was finished, still piping hot, we motioned the server for another dozen, an expensive decision that allowed us some more time to take in the gorgeous surroundings (no cell service to distract you!) and another steaming tray cooked to order. It was a perfect way to reflect on the year, be grateful to the land, the people who take care of it and feed us, and waterways we must sustain to enjoy future birthdays like this one.\u003c/p>\n\u003cp>After all, I know we’ll be back again next year, either beachin’ it up with the cousins or bringing my kids with us back to Tomales Bay next time. Those kids love oysters now too, even my six-year old, and I might have to save my pennies all year for this new iteration of the Oyster Crew.\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.kqed.org/arts/13921079/mom-tribute-dia-de-los-muertos-filipino-food-altar-frisco-foodies\">Rocky Rivera\u003c/a> is a journalist, emcee, author and activist from San Francisco. She has released four albums through her label, Beatrock Music, and a ten-volume mixtape series with DJ Roza — her most recent album,\u003c/em> Long Kiss Goodnight\u003cem>, dropped in Sept. 2024\u003c/em>.\u003cem> She released her first book, entitled \u003c/em>Snakeskin: Essays by Rocky Rivera, \u003cem>in 2021\u003c/em>\u003cem>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Frisco Foodies is a recurring column in which a San Francisco local shares food memories of growing up in a now rapidly changing city.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class=\"utils-parseShortcode-shortcodes-__dropcapShortcode__dropcap\">I\u003c/span>\u003c/p>\u003cp>n college on the weekends, a couple of friends and I used to grab a big bag of oysters from Pacific Supermarket, and a box of Coronas and Smirnoff Ice, and then we’d barbecue those bad boys up on the grill with a soy-sauce-lemon-hot-sauce mixture to drizzle over top. We weren’t picky about what kind of oysters they were or how ethically they were raised, or whether the name of the month had an “r” in it to indicate the safest season to eat them. We just loved the ritual of taking our time eating and catching up.\u003c/p>\n\u003cp>We called ourselves the Oyster Crew, and for every perfect five we shucked, there was always one oyster that was a little too large to swallow in one bite or too full of crunchy sand in its belly. Those we half-swallowed and forced down before they’d almost re-emerge in a beer burp. But a quick fist-pound to the chest, eyes watering, and we were back in the game, ready for the next round of oysters steaming hot off the grill.\u003c/p>\n\u003cp>Since then, I’ve had my fair share of oysters: raw Kumamotos by the dozen in Sausalito and baked Rockefellers in New York’s Grand Central Station. I’ve eaten them fried up in cornmeal and overstuffed into a po’ boy in Oakland and, my personal favorite, char-grilled in Creole spices and butter with a golden Parmesan crust in New Orleans. I just can’t get enough of these bivalves, their briny liquor coating my taste buds as they slip whole, uninterrupted down my throat. While opining on the oyster’s characteristics could get downright, ermm, sexual, its aphrodisiac qualities are probably why it turned from a poor man’s food to a sophisticated symbol of luxury. I even remember a \u003ca href=\"https://blog.richardland.com/the-punky-brewster-episode-with-the-oysters/\">\u003ci>Punky Brewster\u003c/i> episode\u003c/a> where an oyster accidentally slipped down Punky’s dress during a fancy dinner party while she pretended to relish this rich-person delicacy.\u003c/p>\n\u003cfigure id=\"attachment_13969490\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13969490\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/new-orleans-oysters.jpg\" alt=\"Grilled oysters topped with rounds of bread.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/new-orleans-oysters.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/new-orleans-oysters-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/new-orleans-oysters-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/new-orleans-oysters-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/new-orleans-oysters-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/new-orleans-oysters-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/new-orleans-oysters-1920x1920.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Char-grilled oysters, New Orleans style. \u003ccite>(Rocky Rivera)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After college, I whet my expensive appetite for oysters on various $1 oyster days around the Bay Area: in Berkeley at Skates on the Bay, at Woodhouse Fish Company on Tuesdays, and sitting on a dock in Oakland on a gorgeous day at Lake Chalet. These feasts taught me that I could certainly pound a dozen solo or “to the face,” and also that I would have to make more money to support this habit — especially now that rising costs have made these deals a distant memory.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Anyway, with the Oyster Crew it was always the quality of time, not the quantity of oysters eaten, that made the experience so worthwhile. And in all these years, no restaurant meal was ever quite able to recreate that feeling.\u003c/p>\n\u003cp>Recently, though, I finally found the perfect conditions for one of those old-school oyster roasts. On a late summer weekend, my family headed to Point Reyes National Park, to a tiny, secluded beach that only allowed 40 cars in at a time. My cousins and I wanted one last hurrah before the school year started, and since the best oysters were only a couple miles up the coast we did a potluck of our favorite dishes to complement them. The night before, I prepared a batch of my favorite \u003ca href=\"https://www.kqed.org/arts/13900855/garlic-noodles-sf-bay-area-iconic-foods-thanh-long-smellys\">San Francisco-style garlic noodles\u003c/a> and made a compound butter with Creole seasoning, minced garlic and parsley to melt over the oysters while they cooked. I bought a French baguette to slice and put on top along with a sprinkling of Pecorino cheese, to replicate those chargrilled oysters I’d loved so much in New Orleans. And to spoon over the oysters we planned on eating raw, I had a Guamanian-style finadené — made with coconut vinegar, minced Thai chilis, green onions and soy sauce — marinating in a large Mason jar in the fridge.\u003c/p>\n\u003cp>When we pulled up to the lot roundabout at Point Reyes, \u003ca href=\"https://www.kqed.org/forum/2010101888186/bay-area-oyster-culture-with-luke-tsai\">it was mostly Asian and Latino families\u003c/a>, and a Filipino biker gang called the Crispy Patas, who had set up big oyster picnics like ours. Like most of the Bay Area’s most famous oyster spots, the multiethnic crowd was a far cry from the mostly Caucasian-inclined demo that you might associate with your typical New England–style seaside oyster feast. I was all for it.\u003c/p>\n\u003cfigure id=\"attachment_13969491\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13969491\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/shucking-square.jpg\" alt=\"A young man leans over a picnic table as he shucks oysters.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/shucking-square.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/shucking-square-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/shucking-square-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/shucking-square-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/shucking-square-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/shucking-square-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/shucking-square-1920x1920.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The food tastes better when you have to work for it. \u003ccite>(Rocky Rivera)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once we got out to the beach, my teenage son, Kahlil, got his first lesson in shucking oysters. “Look for the hinge,” I’d say, as he struggled through his first couple broken-shelled halves. I’ve always had the philosophy that when you have to work hard for your meal, it tastes that much better. That oyster roast aroma wafted to the edges of the beach, garnering comments from hungry strangers who passed our site and yelled, “Smells great over there!”\u003c/p>\n\u003cp>Of all the oysters I’d devoured, I finally found a combination that I could eat happily for the rest of my life.\u003c/p>\n\u003cp style=\"text-align: center\">***\u003c/p>\n\u003cp>It’s hard not to feel spoiled and a little bit smug when you live this close to some of the best oysters in the world. Locals and transplants alike have been feasting on them since time immemorial, or at least for as long as we could document the evidence that Indigenous peoples left behind.\u003c/p>\n\u003cp>Across Tomales Bay estuary is Drake’s Bay, one of the first places where the Indigenous Miwok came into contact with European settlers. It was a stop on the Manila Galleon route, a highly-guarded secret transpacific route that Spaniards charted from Acapulco and the Americas to China via the Philippines — and, for thousands of years, the coastal waters also teemed with Olympia oysters, the only species native to the West Coast. As indicated by the giant shellmounds — or ancient heaps of oyster shells — piled up around the bay, Indigenous populations, including the Miwoks and the Ohlones have been enjoying this seaside delicacy for years as a key part of their diet.\u003c/p>\n\u003cp>During the Gold Rush, entrepreneurs imported Atlantic oysters from the East Coast and introduced them into the local waters, where they thrived for a number of years, serving as an inexpensive source of protein for the working class. Around this time, the Hangtown Fry — the Bay Area’s most famous oyster dish — was invented by a miner from Shirttail Bend loaded with nuggets and gold dust. As the story goes, he walked into a saloon and asked for the most expensive meal on the menu. Oysters and eggs happened to be the priciest ingredients they had on hand.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>The oysters most closely associated with the Bay Area today are actually Pacific oysters, like Miyagis and Kumamatos, brought over from Japan in the 1930s. Hog Island Oyster Company, the most prominent oyster farm in Tomales Bay, is known for its Pacific Sweetwaters and Kumamotos, and it’s also one of the local companies \u003ca href=\"https://www.kqed.org/news/11857703/san-francisco-bay-once-teemed-with-oysters-what-happened\">helping to bring back the native Olympias\u003c/a>.\u003c/p>\n\u003cp>Founded by three marine biologists in 1983, the company uses ecologically friendly techniques like “off-bottom” farming to minimize the impact on seabeds and enhance water quality. (No sandy bellies for me to accidentally burp up later.) But the oysters are still affected by climate change and the acidification of the ocean, which threaten their habitats.\u003c/p>\n\u003cp>Given how much more expensive everything has gotten, it makes sense that we can no longer enjoy our venerated $1 oyster days, though some places like Waterbar, Mission Rock and Park Chalet in Golden Gate Park serve them at \u003ci>close\u003c/i> to that price during happy hour. And a serendipitous grocery run clued me in on the fact that Whole Foods, of all places, still sells dollar oysters at their raw bar on Fridays only — though they’ll require a little elbow grease to shuck yourself.\u003c/p>\n\u003cp>But even without those bargains, I’ve still enjoyed myself as an ostreaphile, delighting in the flavors only an immigrant population could introduce, like the surprising sweetness of a strawberry purée paired with chili jam and fried shallots on the dressed oyster I enjoyed at Jo’s Modern Thai in Oakland (before the \u003ca href=\"https://www.sfchronicle.com/food/restaurants/article/jos-modern-thai-turmoil-19878283.php\">original chef left\u003c/a>). Or the spicy tang of calamansi-habanero sauce on the Royal Miyagis at Abacá on Fisherman’s Wharf. When I did a poll on my Instagram Stories, people shared so many different favorite ways to eat oysters: with jeow som (what my friend calls “Cambodian crack sauce”), with a simple squeeze of lemon or fresh grated horseradish, or “fried hard like a mofo on a bistro salad.”\u003c/p>\n\u003cp>Whether the oyster is prepared simply to highlight its “merroir” (the marine equivalent of terroir\u003ci>)\u003c/i>, or made intricate like the histories of the populations that overlapped to bring it here, it’s the perfect blank canvas to project a uniquely Bay Arean identity that people can enjoy, their way.\u003c/p>\n\u003cfigure id=\"attachment_13969492\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13969492\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/rocky-oyster-square.jpg\" alt=\"A woman in sunglasses raises her arms in excitement with a platter of raw oysters on ice on the picnic table in front of her.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/rocky-oyster-square.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/rocky-oyster-square-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/rocky-oyster-square-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/rocky-oyster-square-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/rocky-oyster-square-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/rocky-oyster-square-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/rocky-oyster-square-1920x1920.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A dozen raw oysters at Hog Island’s Tomales Bay location. \u003ccite>(Courtesy of Rocky Rivera)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For my birthday — as consolation for being born a winter baby — I once again feasted on local oysters to my heart’s content. Tired of waiting for \u003ca href=\"https://www.kqed.org/arts/13923127/dungeness-crab-fishing-filipino-american-treasure-island-san-francisco\">Dungeness crab\u003c/a> season to open, in true Sagittarius fashion, I took matters into my own hands and made a reservation for two at the Tomales Bay location of Hog Island Oyster Company. There was nothing fancy about the meal, but they were nice enough to give us the best seats in the house, a seaside picnic bench overlooking the pristine marshlands of the estuary, while I ate dozens of oysters that were sourced mere steps away. The spicy Calabrian chili–baked oysters at Hog Island’s Marin Mart location had stolen my heart during the previous year’s birthday celebration, but it had always been a dream of mine to see the original location — to take in the merrior that made these particular Sweetwaters so special.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>Not yet even noontime, I downed a dozen raw with mignonette and Tabasco, while I waited for the bourbon-chipotle barbecued oysters to arrive hot off the grill. When they did, I couldn’t get enough of the buttery sauce left at the bottom that I sopped up with bread, the slight tingle left on my lips from the chipotle.\u003c/p>\n\u003cp>When the last grilled oyster was finished, still piping hot, we motioned the server for another dozen, an expensive decision that allowed us some more time to take in the gorgeous surroundings (no cell service to distract you!) and another steaming tray cooked to order. It was a perfect way to reflect on the year, be grateful to the land, the people who take care of it and feed us, and waterways we must sustain to enjoy future birthdays like this one.\u003c/p>\n\u003cp>After all, I know we’ll be back again next year, either beachin’ it up with the cousins or bringing my kids with us back to Tomales Bay next time. Those kids love oysters now too, even my six-year old, and I might have to save my pennies all year for this new iteration of the Oyster Crew.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.kqed.org/arts/13921079/mom-tribute-dia-de-los-muertos-filipino-food-altar-frisco-foodies\">Rocky Rivera\u003c/a> is a journalist, emcee, author and activist from San Francisco. She has released four albums through her label, Beatrock Music, and a ten-volume mixtape series with DJ Roza — her most recent album,\u003c/em> Long Kiss Goodnight\u003cem>, dropped in Sept. 2024\u003c/em>.\u003cem> She released her first book, entitled \u003c/em>Snakeskin: Essays by Rocky Rivera, \u003cem>in 2021\u003c/em>\u003cem>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>During its brief heyday on the \u003ca href=\"https://www.kqed.org/arts/tag/richmond\">Richmond\u003c/a> waterfront, \u003ca href=\"https://www.instagram.com/rockyislandoysterco/?hl=en\">Rocky Island Oyster Co\u003c/a>. offered one of the most gorgeous outdoor dining experiences in the entire Bay. You’d sit outside at a picnic table slurping up a big tray of bracingly briny Massachusetts oysters, with a picture-perfect panoramic view of the Bay in front of you and a string of twinkle lights casting their little spell overhead.\u003c/p>\n\u003cp>It was, as they say, a whole vibe.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13909648,arts_13921917']\u003c/span>And, unfortunately, it turned out to be short-lived, when Rocky Island and all of the other restaurants that shared the \u003ca href=\"https://www.facebook.com/p/Assemble-Marketplace-100083072865350/?paipv=0&eav=AfYNFMuhq2g6gSGS9gJiBhUggidkFdo7U4PKHl130lqtQTzzLZQdBQaiVBJ5-V8WiME&_rdr\">Craneway Pavilion’s food hall\u003c/a> were pushed out last summer in favor of a \u003ca href=\"https://www.sfchronicle.com/bayarea/article/pickleball-craneway-pavilion-richmond-18201808.php\">45,000-foot private pickleball club\u003c/a> with an attached restaurant claiming to offer a more “\u003ca href=\"https://www.facebook.com/photo/?fbid=242759525169808&set=pcb.242759641836463\">elevated dining experience\u003c/a>.” (Now, the future of said pickleball club is up in the air, after the city of Richmond rejected its \u003ca href=\"https://www.pbdevgroup.com/pbccraneway\">Orange County-based developer’s\u003c/a> plans for being \u003ca href=\"https://www.sfchronicle.com/bayarea/article/pickleball-center-nixed-east-bay-18289756.php\">insufficiently beneficial to the general public\u003c/a>.)\u003c/p>\n\u003cp>“It was pretty dark for a little while,” Rocky Island owner Danny Pirello says about suddenly being forced to close up shop.\u003c/p>\n\u003cp>The good news is that it didn’t take Pirello too long to find a new home for his business. This weekend, his new restaurant, \u003ca href=\"https://www.instagram.com/thesalty_pearl/?hl=en\">The Salty Pearl\u003c/a>, will open in Oakland, just a block away from the Jack London waterfront in a space that Pirello and his team will sublease from a longtime \u003ca href=\"https://plantedtable.com/\">vegan catering company\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13940512\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13940512\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-crudo.jpg\" alt=\"Seafood crudo topped with capers and red onions, served in a shallow white bowl.\" width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-crudo.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-crudo-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-crudo-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-crudo-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-crudo-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-crudo-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-crudo-1920x1440.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Italian-style fish crudo at Rocky Island — now The Salty Dog — is a knockout. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"https://www.saltypearl.us/menus\">menu\u003c/a> will be largely the same as Rocky Island’s. The oysters — mostly varieties that Pirello ships in overnight from New England, where he grew up — and the stunning, Swan Oyster Depot–inspired fish crudo are the headliners. There won’t be fish and chips until the restaurant installs a deep fryer, and in the meantime Pirello has added a burger, clams casino and a couple of additional salads.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For now, most of the seating is indoors, but by the summertime, when the weather gets nicer, he hopes to set up seven or eight tables outside.\u003c/p>\n\u003cp>As Pirello puts it, “We want The Salty Pearl to be a cute date spot version of what we were doing at Rocky Island.”\u003c/p>\n\u003cfigure id=\"attachment_13940519\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13940519\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-platter.jpg\" alt=\"A big tray of oysters, crudo, and shrimp cocktail.\" width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-platter.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-platter-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-platter-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-platter-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-platter-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-platter-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-platter-1920x1440.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Like Rocky Island before it, The Salty Dog will specialize in abundant trays of fresh seafood. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In many ways, however, Pirello’s heart is still in Richmond, where \u003ca href=\"https://www.kqed.org/arts/13909648/rocky-island-oyster-bar-richmond-waterfront-view-lobster-roll\">his dream of bringing a New England–style oyster shack to the East Bay\u003c/a> first came to fruition. It was amazing, he says, to have the local community so wholeheartedly embrace that vision, even if the restaurant was only able to stay open for a year and a half. As a result, Pirello says he’s committed to doing whatever it takes to open a new iteration of Rocky Island in Richmond someday down the road.\u003c/p>\n\u003cp>Meanwhile, Rich City oyster lovers haven’t been left entirely in the lurch: Not long after the restaurant closed, Pirello started operating Rocky Island as a weekend food truck pop-up at \u003ca href=\"https://www.instagram.com/windchaserwineco/?hl=en\">Windchaser Wine Co.\u003c/a>, just a little further down the Richmond waterfront, with live music and dollar oyster specials. Those pop-ups will start up again on Sundays in March.\u003c/p>\n\u003cp>“It’s become this cool Richmond hang,” Pirello says.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.saltypearl.us/\">The Salty Pearl’s\u003c/a> grand opening will be held on Friday, Jan. 12, 4–9 p.m., and Saturday, Jan. 13, 5–9 p.m. Moving forward the restaurant will be open at 550 2nd St. in Oakland Thursdays and Fridays, 4–9 p.m., and Saturdays from 5–9 p.m.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>During its brief heyday on the \u003ca href=\"https://www.kqed.org/arts/tag/richmond\">Richmond\u003c/a> waterfront, \u003ca href=\"https://www.instagram.com/rockyislandoysterco/?hl=en\">Rocky Island Oyster Co\u003c/a>. offered one of the most gorgeous outdoor dining experiences in the entire Bay. You’d sit outside at a picnic table slurping up a big tray of bracingly briny Massachusetts oysters, with a picture-perfect panoramic view of the Bay in front of you and a string of twinkle lights casting their little spell overhead.\u003c/p>\n\u003cp>It was, as they say, a whole vibe.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>And, unfortunately, it turned out to be short-lived, when Rocky Island and all of the other restaurants that shared the \u003ca href=\"https://www.facebook.com/p/Assemble-Marketplace-100083072865350/?paipv=0&eav=AfYNFMuhq2g6gSGS9gJiBhUggidkFdo7U4PKHl130lqtQTzzLZQdBQaiVBJ5-V8WiME&_rdr\">Craneway Pavilion’s food hall\u003c/a> were pushed out last summer in favor of a \u003ca href=\"https://www.sfchronicle.com/bayarea/article/pickleball-craneway-pavilion-richmond-18201808.php\">45,000-foot private pickleball club\u003c/a> with an attached restaurant claiming to offer a more “\u003ca href=\"https://www.facebook.com/photo/?fbid=242759525169808&set=pcb.242759641836463\">elevated dining experience\u003c/a>.” (Now, the future of said pickleball club is up in the air, after the city of Richmond rejected its \u003ca href=\"https://www.pbdevgroup.com/pbccraneway\">Orange County-based developer’s\u003c/a> plans for being \u003ca href=\"https://www.sfchronicle.com/bayarea/article/pickleball-center-nixed-east-bay-18289756.php\">insufficiently beneficial to the general public\u003c/a>.)\u003c/p>\n\u003cp>“It was pretty dark for a little while,” Rocky Island owner Danny Pirello says about suddenly being forced to close up shop.\u003c/p>\n\u003cp>The good news is that it didn’t take Pirello too long to find a new home for his business. This weekend, his new restaurant, \u003ca href=\"https://www.instagram.com/thesalty_pearl/?hl=en\">The Salty Pearl\u003c/a>, will open in Oakland, just a block away from the Jack London waterfront in a space that Pirello and his team will sublease from a longtime \u003ca href=\"https://plantedtable.com/\">vegan catering company\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13940512\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13940512\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-crudo.jpg\" alt=\"Seafood crudo topped with capers and red onions, served in a shallow white bowl.\" width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-crudo.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-crudo-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-crudo-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-crudo-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-crudo-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-crudo-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-crudo-1920x1440.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Italian-style fish crudo at Rocky Island — now The Salty Dog — is a knockout. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"https://www.saltypearl.us/menus\">menu\u003c/a> will be largely the same as Rocky Island’s. The oysters — mostly varieties that Pirello ships in overnight from New England, where he grew up — and the stunning, Swan Oyster Depot–inspired fish crudo are the headliners. There won’t be fish and chips until the restaurant installs a deep fryer, and in the meantime Pirello has added a burger, clams casino and a couple of additional salads.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For now, most of the seating is indoors, but by the summertime, when the weather gets nicer, he hopes to set up seven or eight tables outside.\u003c/p>\n\u003cp>As Pirello puts it, “We want The Salty Pearl to be a cute date spot version of what we were doing at Rocky Island.”\u003c/p>\n\u003cfigure id=\"attachment_13940519\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13940519\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-platter.jpg\" alt=\"A big tray of oysters, crudo, and shrimp cocktail.\" width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-platter.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-platter-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-platter-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-platter-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-platter-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-platter-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-platter-1920x1440.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Like Rocky Island before it, The Salty Dog will specialize in abundant trays of fresh seafood. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In many ways, however, Pirello’s heart is still in Richmond, where \u003ca href=\"https://www.kqed.org/arts/13909648/rocky-island-oyster-bar-richmond-waterfront-view-lobster-roll\">his dream of bringing a New England–style oyster shack to the East Bay\u003c/a> first came to fruition. It was amazing, he says, to have the local community so wholeheartedly embrace that vision, even if the restaurant was only able to stay open for a year and a half. As a result, Pirello says he’s committed to doing whatever it takes to open a new iteration of Rocky Island in Richmond someday down the road.\u003c/p>\n\u003cp>Meanwhile, Rich City oyster lovers haven’t been left entirely in the lurch: Not long after the restaurant closed, Pirello started operating Rocky Island as a weekend food truck pop-up at \u003ca href=\"https://www.instagram.com/windchaserwineco/?hl=en\">Windchaser Wine Co.\u003c/a>, just a little further down the Richmond waterfront, with live music and dollar oyster specials. Those pop-ups will start up again on Sundays in March.\u003c/p>\n\u003cp>“It’s become this cool Richmond hang,” Pirello says.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.saltypearl.us/\">The Salty Pearl’s\u003c/a> grand opening will be held on Friday, Jan. 12, 4–9 p.m., and Saturday, Jan. 13, 5–9 p.m. Moving forward the restaurant will be open at 550 2nd St. in Oakland Thursdays and Fridays, 4–9 p.m., and Saturdays from 5–9 p.m.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>The only kind of restaurant Danny Pirello ever wanted to open was some kind of oyster shack or crab shack—the kind of laid-back spot his childhood in Scituate, Massachusetts, had imprinted onto his DNA. So that was Pirello’s first thought, years ago, when he saw the Craneway Pavilion, the sprawling, 45,000-square-foot, former Ford assembly plant on the Richmond waterfront: \u003ci>Wouldn’t this be the perfect site for an oyster bar?\u003c/i>\u003c/p>\n\u003cp>Pirello finally brought that dream to fruition this past October when he quietly opened \u003ca href=\"https://www.rockyislandoysterco.com/\">Rocky Island Oyster Co.\u003c/a> at that very location, at the site of the old auto plant’s boiler room. He’s fashioned the place to be exactly the kind of oyster bar he missed from his days back East: a casual, family-friendly spot where a group of seafood enthusiasts might take down a few dozen oysters on the half shell, a couple of lobster rolls and a big, gorgeous, caper-studded plate of crudo. It doesn’t hurt that the outdoor tables overlook one of the most spectacular views of the bay.\u003c/p>\n\u003cfigure id=\"attachment_13909658\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13909658\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/02/rockyisland_view-scaled.jpg\" alt=\"Several people enjoy the waterfront view at Richmond's Craneway Pavilion.\" width=\"2560\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/02/rockyisland_view-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/02/rockyisland_view-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/02/rockyisland_view-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/02/rockyisland_view-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/02/rockyisland_view-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/02/rockyisland_view-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/02/rockyisland_view-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/02/rockyisland_view-1920x1440.jpg 1920w\" sizes=\"auto, (max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">One of Rocky Island’s chief virtues is its million dollar view of the bay. \u003ccite>(Rocky Island Oyster Co.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We’re not trying to do anything too fancy,” Pirello says. “It’s casual and it’s for the community. It’s for the Bay Area people to come and kick their feet up.”\u003c/p>\n\u003cp>Rocky Island Oyster Co. sits inside the space previously occupied by Assemble, a restaurant that shut down near the start of the pandemic when the entire Craneway Pavilion was set to be \u003ca href=\"https://richmondpulse.org/2020/12/18/craneway-medical-facilities-in-richmond-on-standby/\">converted into an overflow hospital\u003c/a>. That plan never came to fruition, and when the facility came under new management last year, Pirello and his business partners, Michael Petrilli and Calvin Young, decided to reconceptualize the restaurant space as a Ferry Building–style food hall—a fitting plan given the \u003ca href=\"https://www.kqed.org/news/11765409/after-a-successful-weekday-launch-richmond-ferry-begins-weekend-service\">recent launch of the Richmond Ferry Terminal\u003c/a> right outside the Craneway.\u003c/p>\n\u003cp>The newly conceived \u003ca href=\"https://www.assemblemarketplace.com/\">Assemble Marketplace\u003c/a> is now home to three mini-restaurants and a full-fledged cocktail bar. In addition Rocky Island, there’s a barbecue spot called Tommy’s and a new iteration of Assemble run by the folks behind Brezo, which, before its original Point Richmond location closed during the pandemic, served one of the region’s best California-Mexican brunches. The restaurants share a handful of indoor tables and a little outdoor patio that faces the water. In the evenings, when that outdoor area is lit up with twinkling string lights—and everyone’s digging into a tray of plump oysters with a cold beer in hand—it’s about as quaint a scene as you can find in the East Bay.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>According to Pirello, the particular vibe that Rocky Island is shooting for is drawn straight from his own New England childhood. In one of Pirello’s earliest memories, he’s sitting on the beach outside his grandparents’ house in Scituate eating a giant stuffed clam. He’d spend weekends digging up clams on that same beach. His family would drive down the coast to Duxbury for fresh oysters just plucked from the water, or up to Cape Cod for lobster rolls at some little clam shack.\u003c/p>\n\u003cfigure id=\"attachment_13909659\" class=\"wp-caption alignleft\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13909659\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/02/rockyisland_lobsterroll-scaled.jpg\" alt=\"A lobster roll and a side of potato chips, served on top of red checkered paper.\" width=\"1920\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/02/rockyisland_lobsterroll-scaled.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/02/rockyisland_lobsterroll-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/02/rockyisland_lobsterroll-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/02/rockyisland_lobsterroll-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/02/rockyisland_lobsterroll-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/02/rockyisland_lobsterroll-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/02/rockyisland_lobsterroll-1536x2048.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The lobster roll is served in the East Coast style, with a top-cut bun. \u003ccite>(Rocky Island Oyster Co.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“When you sit down at that clam shack, it just feels like vacation, you know?” Pirello says. “And I noticed that that didn’t really exist in the same way in the Bay Area.”\u003c/p>\n\u003cp>Pirello worked for years as a bartender in Berkeley, and he’d always felt that the East Bay, in particular, was in desperate need of a destination oyster bar—its own answer to North Bay staples like \u003ca href=\"https://hogislandoysters.com/\">Hog Island Oyster Co.\u003c/a> and the \u003ca href=\"https://themarshallstore.com/\">Marshall Store\u003c/a>, or to \u003ca href=\"https://swanoysterdepot.us/\">Swan Oyster Depot\u003c/a> in San Francisco. But he also wanted to put a particular New England spin on the menu, right down to the types of oysters that he offers, which are almost exclusively New England oysters that he ships in overnight from \u003ca href=\"https://islandcreekoysters.com/\">Island Creek Oysters\u003c/a> in Duxbury, Massachusetts.\u003c/p>\n\u003cp>Counterintuitively, Pirello says, these East Coast oysters come in much fresher—literally just a day out of the water—than anything he’s able to source on the West Coast. More importantly, he believes the New England oysters are a special treat for Bay Area oyster lovers who haven’t had them before.\u003c/p>\n\u003cp>“I love a Kusshi. I love a Kumamoto or a Miyagi,” Pirello says of the popular West Coast oyster varieties. “But eating them is a whole different experience. It’s not that super-crisp, briny oyster that I’m used to.”\u003c/p>\n\u003cp>In another gesture toward New England, Rocky Island also always has a lobster roll on the menu and, often, a Dungeness crab roll served in the same style: cold, dressed in mayo and served on a proper top-cut bun.\u003c/p>\n\u003cp>But the restaurant also highlights the things Pirello loves most about the West Coast’s own unique oyster culture. It serves an Italian fish crudo, topped with capers and pickled red onions, that’s a direct homage to the version made famous by San Francisco’s Swan Oyster Depot. In a nod to a popular menu item at the Marshall Store, it pairs garlicky grilled oysters with garlic bread. Eventually, Pirello hopes to offer a full slate of East Coast \u003ci>and\u003c/i> West Coast oysters so that customers can conduct their own side-by-side taste test.\u003c/p>\n\u003cp>And while Rocky Island is the kind of place where it’s easy to drop a couple hundred dollars on a big, celebratory seafood spread, Pirello says it was important to him for the place to still retain a community-oriented vibe, which he sees as one of the hallmarks of the West Coast’s multicultural oyster scene—a scene where, for instance, big groups of Filipinos and Mexican Americans routinely spend the day picnicking out on Tomales Bay with their families.\u003c/p>\n\u003cfigure id=\"attachment_13909660\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13909660\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/02/rockyisland_vday-scaled.jpg\" alt=\"The inside of the Craneway Pavilion's massive, warehouse-y space lined with long oak tables for a special dinner.\" width=\"2560\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/02/rockyisland_vday-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/02/rockyisland_vday-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/02/rockyisland_vday-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/02/rockyisland_vday-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/02/rockyisland_vday-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/02/rockyisland_vday-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/02/rockyisland_vday-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/02/rockyisland_vday-1920x1440.jpg 1920w\" sizes=\"auto, (max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">For Valentine’s Day, the restaurant spread out over the entire length of the Craneway Pavilion. \u003ccite>(Rocky Island Oyster Co.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So far, Pirello says, Rocky Island has a lot of that same kind of feel. “Everybody comes to the oyster bar,” he says. “It’s frequently not the Silicon Valley crowd that I’m used to at restaurants in San Francisco. It’s everyone else.” It’s people in Richmond who tell Pirello they’re so moved that he’s put an oyster bar right in their hometown.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13908798,arts_13908432,arts_13907197']\u003c/span>That laid-back community spirit doesn’t mean the restaurant isn’t intent on providing a special experience, however. Pirello says his long-term goal is to open an adjacent diner that’s going to offer an “elevated,” sit-down extension of the Rocky Island experience. (By that point, he also hopes to convert the business into a co-op or collectively owned restaurant of some sort.) And already, Pirello is trying to think of ways to creatively utilize Rocky Island’s prime piece of waterfront real estate.\u003c/p>\n\u003cp>For instance, last week on Valentine’s Day, the restaurant set up long oak tables throughout the length of the Craneway Pavilion—a makeshift dining room the size of two football fields. Pirello himself spent the night skateboarding up and down the Craneway, pouring champagne for diners who were there to enjoy their oyster dinner and the sparkling view of the bay.\u003c/p>\n\u003cp>“Oysters are such a deeply nostalgic food for people,” Pirello says. And he hopes Rocky Island will be a place where people can tap into those childhood memories. “Come with your family, come with your friends,” he says. “Take up as much space as you want. Stay all day.”\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.instagram.com/rockyislandoysterco/\">Rocky Island Oyster Co.\u003c/a> is open at \u003ca href=\"https://www.assemblemarketplace.com/\">Assemble Marketplace\u003c/a> (1414 Harbour Way S, Richmond) Fridays 3–7pm, Saturdays 4–8pm, Sundays 12–5pm and Mondays 4–8pm.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The only kind of restaurant Danny Pirello ever wanted to open was some kind of oyster shack or crab shack—the kind of laid-back spot his childhood in Scituate, Massachusetts, had imprinted onto his DNA. So that was Pirello’s first thought, years ago, when he saw the Craneway Pavilion, the sprawling, 45,000-square-foot, former Ford assembly plant on the Richmond waterfront: \u003ci>Wouldn’t this be the perfect site for an oyster bar?\u003c/i>\u003c/p>\n\u003cp>Pirello finally brought that dream to fruition this past October when he quietly opened \u003ca href=\"https://www.rockyislandoysterco.com/\">Rocky Island Oyster Co.\u003c/a> at that very location, at the site of the old auto plant’s boiler room. He’s fashioned the place to be exactly the kind of oyster bar he missed from his days back East: a casual, family-friendly spot where a group of seafood enthusiasts might take down a few dozen oysters on the half shell, a couple of lobster rolls and a big, gorgeous, caper-studded plate of crudo. It doesn’t hurt that the outdoor tables overlook one of the most spectacular views of the bay.\u003c/p>\n\u003cfigure id=\"attachment_13909658\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13909658\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/02/rockyisland_view-scaled.jpg\" alt=\"Several people enjoy the waterfront view at Richmond's Craneway Pavilion.\" width=\"2560\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/02/rockyisland_view-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/02/rockyisland_view-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/02/rockyisland_view-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/02/rockyisland_view-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/02/rockyisland_view-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/02/rockyisland_view-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/02/rockyisland_view-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/02/rockyisland_view-1920x1440.jpg 1920w\" sizes=\"auto, (max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">One of Rocky Island’s chief virtues is its million dollar view of the bay. \u003ccite>(Rocky Island Oyster Co.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We’re not trying to do anything too fancy,” Pirello says. “It’s casual and it’s for the community. It’s for the Bay Area people to come and kick their feet up.”\u003c/p>\n\u003cp>Rocky Island Oyster Co. sits inside the space previously occupied by Assemble, a restaurant that shut down near the start of the pandemic when the entire Craneway Pavilion was set to be \u003ca href=\"https://richmondpulse.org/2020/12/18/craneway-medical-facilities-in-richmond-on-standby/\">converted into an overflow hospital\u003c/a>. That plan never came to fruition, and when the facility came under new management last year, Pirello and his business partners, Michael Petrilli and Calvin Young, decided to reconceptualize the restaurant space as a Ferry Building–style food hall—a fitting plan given the \u003ca href=\"https://www.kqed.org/news/11765409/after-a-successful-weekday-launch-richmond-ferry-begins-weekend-service\">recent launch of the Richmond Ferry Terminal\u003c/a> right outside the Craneway.\u003c/p>\n\u003cp>The newly conceived \u003ca href=\"https://www.assemblemarketplace.com/\">Assemble Marketplace\u003c/a> is now home to three mini-restaurants and a full-fledged cocktail bar. In addition Rocky Island, there’s a barbecue spot called Tommy’s and a new iteration of Assemble run by the folks behind Brezo, which, before its original Point Richmond location closed during the pandemic, served one of the region’s best California-Mexican brunches. The restaurants share a handful of indoor tables and a little outdoor patio that faces the water. In the evenings, when that outdoor area is lit up with twinkling string lights—and everyone’s digging into a tray of plump oysters with a cold beer in hand—it’s about as quaint a scene as you can find in the East Bay.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>According to Pirello, the particular vibe that Rocky Island is shooting for is drawn straight from his own New England childhood. In one of Pirello’s earliest memories, he’s sitting on the beach outside his grandparents’ house in Scituate eating a giant stuffed clam. He’d spend weekends digging up clams on that same beach. His family would drive down the coast to Duxbury for fresh oysters just plucked from the water, or up to Cape Cod for lobster rolls at some little clam shack.\u003c/p>\n\u003cfigure id=\"attachment_13909659\" class=\"wp-caption alignleft\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13909659\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/02/rockyisland_lobsterroll-scaled.jpg\" alt=\"A lobster roll and a side of potato chips, served on top of red checkered paper.\" width=\"1920\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/02/rockyisland_lobsterroll-scaled.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/02/rockyisland_lobsterroll-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/02/rockyisland_lobsterroll-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/02/rockyisland_lobsterroll-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/02/rockyisland_lobsterroll-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/02/rockyisland_lobsterroll-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/02/rockyisland_lobsterroll-1536x2048.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The lobster roll is served in the East Coast style, with a top-cut bun. \u003ccite>(Rocky Island Oyster Co.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“When you sit down at that clam shack, it just feels like vacation, you know?” Pirello says. “And I noticed that that didn’t really exist in the same way in the Bay Area.”\u003c/p>\n\u003cp>Pirello worked for years as a bartender in Berkeley, and he’d always felt that the East Bay, in particular, was in desperate need of a destination oyster bar—its own answer to North Bay staples like \u003ca href=\"https://hogislandoysters.com/\">Hog Island Oyster Co.\u003c/a> and the \u003ca href=\"https://themarshallstore.com/\">Marshall Store\u003c/a>, or to \u003ca href=\"https://swanoysterdepot.us/\">Swan Oyster Depot\u003c/a> in San Francisco. But he also wanted to put a particular New England spin on the menu, right down to the types of oysters that he offers, which are almost exclusively New England oysters that he ships in overnight from \u003ca href=\"https://islandcreekoysters.com/\">Island Creek Oysters\u003c/a> in Duxbury, Massachusetts.\u003c/p>\n\u003cp>Counterintuitively, Pirello says, these East Coast oysters come in much fresher—literally just a day out of the water—than anything he’s able to source on the West Coast. More importantly, he believes the New England oysters are a special treat for Bay Area oyster lovers who haven’t had them before.\u003c/p>\n\u003cp>“I love a Kusshi. I love a Kumamoto or a Miyagi,” Pirello says of the popular West Coast oyster varieties. “But eating them is a whole different experience. It’s not that super-crisp, briny oyster that I’m used to.”\u003c/p>\n\u003cp>In another gesture toward New England, Rocky Island also always has a lobster roll on the menu and, often, a Dungeness crab roll served in the same style: cold, dressed in mayo and served on a proper top-cut bun.\u003c/p>\n\u003cp>But the restaurant also highlights the things Pirello loves most about the West Coast’s own unique oyster culture. It serves an Italian fish crudo, topped with capers and pickled red onions, that’s a direct homage to the version made famous by San Francisco’s Swan Oyster Depot. In a nod to a popular menu item at the Marshall Store, it pairs garlicky grilled oysters with garlic bread. Eventually, Pirello hopes to offer a full slate of East Coast \u003ci>and\u003c/i> West Coast oysters so that customers can conduct their own side-by-side taste test.\u003c/p>\n\u003cp>And while Rocky Island is the kind of place where it’s easy to drop a couple hundred dollars on a big, celebratory seafood spread, Pirello says it was important to him for the place to still retain a community-oriented vibe, which he sees as one of the hallmarks of the West Coast’s multicultural oyster scene—a scene where, for instance, big groups of Filipinos and Mexican Americans routinely spend the day picnicking out on Tomales Bay with their families.\u003c/p>\n\u003cfigure id=\"attachment_13909660\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13909660\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/02/rockyisland_vday-scaled.jpg\" alt=\"The inside of the Craneway Pavilion's massive, warehouse-y space lined with long oak tables for a special dinner.\" width=\"2560\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/02/rockyisland_vday-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/02/rockyisland_vday-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/02/rockyisland_vday-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/02/rockyisland_vday-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/02/rockyisland_vday-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/02/rockyisland_vday-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/02/rockyisland_vday-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/02/rockyisland_vday-1920x1440.jpg 1920w\" sizes=\"auto, (max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">For Valentine’s Day, the restaurant spread out over the entire length of the Craneway Pavilion. \u003ccite>(Rocky Island Oyster Co.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So far, Pirello says, Rocky Island has a lot of that same kind of feel. “Everybody comes to the oyster bar,” he says. “It’s frequently not the Silicon Valley crowd that I’m used to at restaurants in San Francisco. It’s everyone else.” It’s people in Richmond who tell Pirello they’re so moved that he’s put an oyster bar right in their hometown.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>That laid-back community spirit doesn’t mean the restaurant isn’t intent on providing a special experience, however. Pirello says his long-term goal is to open an adjacent diner that’s going to offer an “elevated,” sit-down extension of the Rocky Island experience. (By that point, he also hopes to convert the business into a co-op or collectively owned restaurant of some sort.) And already, Pirello is trying to think of ways to creatively utilize Rocky Island’s prime piece of waterfront real estate.\u003c/p>\n\u003cp>For instance, last week on Valentine’s Day, the restaurant set up long oak tables throughout the length of the Craneway Pavilion—a makeshift dining room the size of two football fields. Pirello himself spent the night skateboarding up and down the Craneway, pouring champagne for diners who were there to enjoy their oyster dinner and the sparkling view of the bay.\u003c/p>\n\u003cp>“Oysters are such a deeply nostalgic food for people,” Pirello says. And he hopes Rocky Island will be a place where people can tap into those childhood memories. “Come with your family, come with your friends,” he says. “Take up as much space as you want. Stay all day.”\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.instagram.com/rockyislandoysterco/\">Rocky Island Oyster Co.\u003c/a> is open at \u003ca href=\"https://www.assemblemarketplace.com/\">Assemble Marketplace\u003c/a> (1414 Harbour Way S, Richmond) Fridays 3–7pm, Saturdays 4–8pm, Sundays 12–5pm and Mondays 4–8pm.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"radiolab": {
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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},
"science-friday": {
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