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Scomas Fisherman v1 G9 PicmonkeySelecting crabs for Scoma's on Pier 47

By Dan Rosenbaum

Seafood. The word is vague, yet a catchall for everything that comes from the sea/ocean. However, the word conjures up images of succulent steamed shrimp and crab; buttery, red lobster, or savory pearls of oysters.


Cioppino Simmons Rest PicmonkeyCioppino, a San Francisco tradition

TASTE News Service August 1, 2014 - The Simmons family's restaurants in San Francisco (Fog Harbor Fish House, Wipeout Bar & Grill and Pier Market Seafood Restaurant) have announced the completion of a two-year transition resulting in menus that now showcase all sustainable seafood offerings aligned with the Monterey Bay Aquarium's "Seafood Watch" guidelines.

Comments Scooter Simmons, “We undertook this transition based on a commitment to best practices, even in the absence of any specific demand from our customers. It was important to our family and everyone in our company to do the right thing and lead by example. There are surprisingly few area restaurants that have made this choice."

Three generations of Simmons' are a part of the history of San Francisco's hospitality industry. Warren Simmons was the creator and developer of PIER 39, which opened in 1978, and his son, Scooter, daughter-in-law, Nancy, and his grandchildren, Nicki and Ryan, now work running the four PIER 39 businesses still owned by the family.

Simmons family restaurant menu highlights include garlic roasted whole crab, fresh seafood cioppino, mesquite grilled lobster tail, red curry steamed mussels, and Anchor Steam battered fish and chips. In addition to the sourcing of sustainable ingredients for all seafood dishes, there is a general menu focus on seasonality and the use of local purveyors.

Editor's note: Taste California Travel's Resource Directory has links to the websites of hundreds of Lodging and Dining options in San Francisco, as well as links to Bay Area purveyors of craft beer.

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