Scoma’s @ Sausalito

In my last few trips to Sausalito, I have always wanted to try Scoma’s. But because most of my trips were ad hoc, we couldn’t get a table.

Scoma’s Sausalito is a joint venture created by two of San Francisco’s most famous restaurant families, Al and Joe Scoma of Scoma’s fisherman’s wharf, and Victor and Rolando Gotti, proprietors of reverent Ernie’s restaurant. The partnership, dedicated to quality cuisine and excellent service, continues to this day.

Expansive blue water and unobstructed views of Angel Island, Tiburon, Sausalito and San Francisco provide an inspired setting for Scoma’s fresh seafood cuisine. Family owned since 1969, Scoma’s Sausalito is rich in history, but modern in its approach, serving fresh seafood daily in one of the most endearing and charming spots in the entire bay area.

The menu here in Sausalito has some favourites like Lazy Cioppino, but most other items were specially for this restaurant as they display more sophistication vs the rustic nature of the Fisherman’s Wharf menu.

Hog Island Oysters And New Brunswick’s Beau Soleil

With 160 acres in Tomales Bay and 90 acres in Humboldt Bay, Hog Island Oyster harvest and sell over 5 million oysters and Manila clams each year. These farmed molluscs are sweet-tasting Pacific Oyster with a slightly smoky, deep-cupped, fluted shell

Beau Soleil oysters are an Atlantic oyster from one of the New Brunswick oyster appellations by Negauc, Canada. The name translated means “Beautiful Sun”. They are farmed by the tray suspension method on Miramichi Bay. Plump and firm with a bright clean delicate sweet flavour, a mild brininess complimented with slight notes of cucumber, celery and green melon.

Dungeness Crab & Oregon Bay Shrimp Cakes

two cakes served with spicy remoulade sauce

This was based on the signature dish at Scoma’s Fisherman’s Wharf. Over here, shrimps were added to the crab cakes. It was really delicious, even without the remoulade.

Gambas Al Ajillo

Tapas style shrimp, olive oil, garlic, chile flake, green onion, tomato, dry sherry.

A classic Spanish tapas, Garlic Prawns, was lip-smacking. Generous portion of fresh juicy prawns in a mix of garlic, chili, olive oil, parsley, sherry. It’s one of those dishes that you should not hesitate to mop up every single drop of umami-packed gravy with the toasted sourdough.

Lobster Risotto

Canadian lobster, shallots, garlic, spinach, tomato, cremini mushrooms, shrimp stock, tarragon butter

Risotto in the West is often cooked al dente, which is kind of weird for Asian because we are unfamiliar with uncooked rice. This lobster risotto was done slightly more to well side. The seafood stock used was not as robust as I would expect with the tarragon covering the umami of the seafood.

Halibut Primavera

wild Alaskan halibut, sweet peas, asparagus, fennel and beets

For some reasons unknown to me, halibut is often paired with asparagus and sweet peas. The tender halibut was pan fried on one side to perfection. The vegetables were cooked in this beetroot sauce that was really pleasing to the eyes.

Now this is an excellent restaurant with a wonderful service and a great view. The restaurant is bright and cosy overlooking the bay. Make sure you make a reservation, otherwise you’d have to wait outside for the queue, which is really long on the weekends.

Scoma’s Sausalito
588 Bridgeway, Sausalito, CA 94965
Tel : +1 (415) 332 9551

Visited Apr 2024