Don Martinich > wrote:

> notbob > wrote:

>> On 2010-04-16, Don Martinich > wrote:

>>> I second the Tadich suggestion. Get the broiled Pacific halibut....

>> Geez, how dull can you get!?

>> If you're gonna pay the big bucks to experience SFs oldest restaurant, at
>> least get something historically accurate, namely the state's oldest gourmet
>> meal, the Hangtown Fry.

>I'll take fresh fish over historical accuracy any day. But, if you're a
>real oyster fan make sure you ask about the provenance of the day's
>oysters. I suggested broiled fish because they do it so well there
>without mucking it up with bizarre sauces etc. White sea bass (from
>California) and local petrale sole are also excellent. Try and eat local
>here.

Alaska halibut is in season, and is one of my favorite fishes.

(Pacific halibut is a sub-variety of Alaska halibut, but be wary
of California halibut... it's not a true halibut, and not nearly
the same.)

Oysters are never at their best in May, although if they're
fried it might not make a lot of difference. Either petrale
sole or sand dabs are in season all year (I think you said in
the past the sand dabs at Tadich are good).

Steve