Tadich Grill — Lunch on 19 August 2016

There’s some disagreement over which American restaurants are the oldest, but the consensus seems to be that the three places with the longest uninterrupted service are the Union Oyster House in Boston, Antoine’s in New Orleans, and the Tadich Grill in San Francisco.  Last year, after more than 165 years in operation, the Tadich Grill made its first-ever expansion, and opened an outpost in Washington, DC.

Lucky Washington!

Clam Chowder

Clam Chowder

I was hooked even before I got my Clam Chowder starter.  The waiter served the bread, and, for the first time in years, I tasted authentic fresh San Francisco sourdough.  According to The Washingtonian,  “Partially-baked sourdough rolls are shipped by air from San Francisco’s Boudin bakery—founded around the same time as Tadich—and finished for each service in special ovens approved by the head baker.”  The chowder was good.  The bread was great.

Cioppino

Cioppino

And then came the main.  For my first visit to Tadich Grill, it could be only one thing:  Cioppino, the real San Francisco treat.   It was a beautiful medley of shrimp, scallops prawns, crab, mussels, and tomato, with the traditional garlic bread to mop up the rich sauce.

Just…Wow!  Classic.  This was easily the best thing I ate in a week full of v good meals.  Five stars, and all of that.

After the Cioppino, the Double Chocolate Cake I had for dessert was anticlimactic.


And that wonderful meal marked the end of Week One of the 2016 Summer Restaurant Week(s).  More to come.

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