upper waypoint

Nettie's Crab Shack: Restaurant Info [CLOSED]

Save ArticleSave Article
Failed to save article

Please try again

Nettie's Crab Shack: Restaurant Info + Video | reviews | full episode video |

Other ways to watch episode online (and on video iPod):
Download episode (requires iTunes or QuickTime)
Subscribe to Video Podcast


View Larger Map

Location:
2032 Union Street (at Buchanan)
San Francisco, CA 94123

Sponsored

Parking: Street (difficult), paid lot

Phone: 415-409-0300
Email: info@nettiescrabshack.com
Website: nettiescrabshack.com
Facebook: Nettie's Crab Shack
Twitter: @nettiescrabshak

Restaurant Owners: Annette Yang and Brian Leitner
Executive Chef: Brian Leitner

Type of Cuisine: Seafood
Signature Dishes: Warm Dungeness crab roll, oyster po'boy, fish and chips, Cobb Louis, butterscotch pudding
Vegetarian Options: 3+ items
Alcohol Served: Full bar
Corkage Fee: $15
Bottle Limit: None

Restaurant Hours:
Monday: 11:00am-3:00pm
Tuesday: Closed
Wednesday: 11:00am-10:00pm
Thursday: 11:00am-10:00pm
Friday: 11:00am-10:00pm
Saturday: 11:00am-10:00pm
Sunday: 11:00am-9:00pm

Meals Served: Brunch, lunch, dinner
Take-Out: Yes
Delivery: No
Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol): $25-$35
Average Brunch/Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol): $15-$25
Payment Options: Visa, MasterCard, American Express
Accept Reservations: Yes
Do you accept reservations through OpenTable.com? Yes, for parties of 6 or more.
Need Reservations: No
How far in advance should reservations be made? 1-2 days

Accommodations for Children: Kid-friendly
Dining Style: Casual
Disabled Access: Yes
Restaurant Size: Large (100+ seats)
Accommodate Groups (10+): Yes
Private Dining Room: No
Tables with Scenic Views: No
Outdoor Dining: Yes
Entertainment: No

lower waypoint
next waypoint
Ordering Delivery and Takeout in the Bay Area During CoronavirusJacques Pépin's Tips for Perfectly Cooked EggsSatsuma Mandarins: A winter delightHow Wine Country is Adapting to Climate ChangeCan Dry Farming Help Save California’s Vineyards?Sol Food's La BodegaSweet Revenge: Dr. Robert Lustig Explains How to Cut Sugar, Lose Weight and Turn the Tables On Processed FoodsDespite the Pandemic, These Independent Bay Area Food Producers Are ThrivingThis Baked Pecan Praline French Toast Will Impress Your Brunch Crew