A modest-looking facility under a red-and-yellow neon sign at the end of the pier beacons San-Franciscans and the international clientele from near and far into its spacious dining rooms where the seafood-centric festivities never stop.
In 1965, when brothers Al and Joe Scoma heard about a small coffee shop on the Wharf that was for sale, little did they know they were on the road to creating a legendary landmark restaurant. The brothers bought the tiny, six-stool coffee shop on Pier 47 that served local fishermen.
Cross Jefferson and go north on Al Scoma Way into a time warp. On the left is a wooden warehouse, once used for boat repair, and straight ahead is Scoma’s, one of many venerable wharf establishments that thrives on tourists, political banquets, and grandparents taking kids out for graduation lunches.
Many of the Fisherman’s Wharf restaurants are named after the family that has operated the establishment for generations. It is part of the charm of the Wharf, where the heritage of the Italian fishermen continues to this day.
You know you got a winner when the road that you are in is named after one of its founders – Al Scoma. With time and hard work, a local hangout turned into a landmark restaurant – one of the top five seafood places in California serving 450,000 patrons a year.
This is Pier 47, and you can walk its splintery planks past Scoma’s Restaurant to view the worn-at-the-edges fishing boats lined up in the cove. Scoma’s holds a licensed fish preparation station 5 feet away from its kitchen door. It also has its own fishing boat that brings in salmon, crab, and clam since 1965. Seafood doesn’t get fresher than that.
For the last 58 years, Scoma’s has set out to illustrate its story with its ever-evolving pier-to-plate menu. In 1993, with the “pier to plate” concept in mind, Al built Scoma’s its own fish receiving station. Dedicated to his brother and co-founder Joe, the station permits public viewing of wild salmon and local Dungeness crab as it is off-loaded from boats and prepared for the kitchen.
After you have placed the order, fresh sourdough from the local bakery was brought out with soft whipped butter.
Oyster on the Half Shell – Half Dozen
The oysters were underwhelming, I should have ordered the clam chowder and the crab cakes instead.
“Lazy Man’s” Cioppino
The Lazy Man’s Cioppino, Scoma’s original take on the classic seafood stew, is among diner’s favourites. Cioppino is a fish stew originating in San Francisco, California. It is an Italian-American dish and is related to various regional fish soups and stews of Italian cuisine. Here, Dungeness crabmeat, scallops, shrimp, clams, mussels, calamari, and market fish are served in “Mama” Scoma’s tomato broth. Served with local toasted local sourdough with garlic spread, this was really hearty meal on its own.
The food was fantastic, the service was earnest and the price was reasonable. Reservation is highly recommended, but as the turnover is quite quick, walk-ins are often accommodated except during peak seasons.
Scoma’s Restaurant
Pier 47, 1965 Al Scoma Way, San Francisco, CA 94133
Tel : +1 (415) 771 4383
Visited Apr 2024
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