Hog Island Oyster Co @ Napa (2025)

My birthday celebrations in Napa Valley continued with oysters for brunch. Where else but Hog Island Oyster in Oxbow Market.

Located in Oxbow Public Market is Hog Island Oyster Co. Hog Island Oyster Company is the San Francisco oyster bar, full-service bar, restaurant, and retail outlet for the Tomales Bay oyster farm of the same name. Hog Island is an island roughly 2 acres (0.8 ha) in size located approximately 5 mi (8 km) south of the entrance to Tomales Bay in the West Marin area of Marin County, California.

In 1983, Hog Island began farming oysters in the tiny hamlet of Marshall on scenic coastal Highway One just about a two hours north of San Francisco. Today, they sell over 3 million oysters a year. Hog Island shellfish are grown using a refined technique from France, sorted by hand and put into a state-of-the-art seawater tank system using an ultraviolet steriliser to purify the seawater. Close monitoring provides extra assurances of safety and quality.

Shishito Peppers

Guajillo chili crisp aioli, lime

I am not sure if these are true shishito peppers because of their size, but everything in US is bigger but not necessary better. Came with Guajillo chili crisp aioli (kind of a spicy mayo with bacon bits) and a slice of lime, these green chilli were blistered on a frying pan, so it was quite oily.

Oyster Bar Mix

Served with lemon and Hogwash Mignonette

To be a full-fledged ostreaphile (an oyster lover) you can’t just pound Kumamotos or Belons all the time. You need to explore the full range of styles and varieties. Different oysters, after all, work best as beer accompaniments, culinary stars, or exotic curiosities.

Their mignonette is quite similar to the Teochew-style chives vinegar, except they used parsley. They share their recipe here.

Hog Island Sweetwater (Pacific), Tomales Bay, CA

A rich, and as the name suggests, sweet-tasting Pacific Oyster with a slightly smoky finish. Plump meat sits in a beautifully shaped, deep-cupped, fluted shell that is the result of rack and bag farming techniques.

Hog Island Earthquake Bay (Pacific), Tomales Bay, CA

Hog Island Earthquake Bay oysters are a type of oyster grown by them in the cool, nutrient-rich waters of Tomales Bay, which is formed on a submerged portion of the San Andreas fault. The constant movement of the tide in this bay, which earned the nickname “Earthquake Bay,” gives these oysters an extra deep cup, a plump, meaty texture, and a slightly sweet, mild brine finish.

Pacific Gold (Pacific), Morro Bay, CA

Pacific Gold oysters are a beautiful, hardy species that thrive in the cold, rich waters of Morro Bay. Their home is a unique bay found on the central coast of California where the strong wind and waves meet the peaceful streams that flow from age old volcanic aquifers. Nice briney taste but well balanced with the sweetness of the full bodied oyster.

Useless (Pacific), Useless Inlet, B.C

Useless Inlet oysters located north of Seddall Island are hardened on a beach surrounded by old-growth trees which lends a peat flavour to these unique oysters. The oyster is known for its plump meat and a clean, salty finish. 

Pinkerton’s Loot (Pacific), Roquefeuil Bay, BC

Grown in the deep, pristine waters of Barkley Sound by John Pinkerton, these oysters are tide tumbled using a method called flip farming. They are rich and buttery with lovely plump meat and boast a delightfully sweet melon flavour and a lingering mild brine to finish.

Dukes (Atlantic), Topsail Island, NC

Blue-green nutrient rich water from the Topsail Inlet runs over the lush spartina grass, sandy mud-mixed oyster beds and into Topsail Sound. Open ocean salt engulfs the nose and palate strongly as soon as the shell hits the lips then quickly sways the taste buds with incredibly sweet, almost scallop-like flavours.

Steamed Clams Hood Canal, WA with Pasta

Green garlic oil, butter, parsley, white wine, dill, leek

It was lunchtime, and I believed we had enough oysters for the day. I needed something warm for the tummy, and added their steamed clams from Hood Canal, WA and added pasta into the beautiful, garlicky white wine sauce with sautéed leek and finished with sprinkle of freshly chopped dill and parsley.

The portion was large enough for two to share, but I felt that the sauce was better with toasted sourdough or bread than with pasta as the noodles did not soak up the sauce well enough. But there was enough sauce to eat the paste like noodle soup. Satisfaction.

Grilled Oysters

I usually only order freshly shucked oysters, but being my birthday mont, I decided to try something new – grilled oysters.

Jalapeno Butter

Chipotle Bourbon

Bloody Mary

Although Bloody Mary was my favourite among the three, I still prefer my oysters freshly shucked.

I was quite happy that the oysters I got were different from the last time I was here. They have another branch in Embarcadero so you do not need to make the long drive to Downtown Napa.

Hog Island Oyster Co (Oxbow Public Market)
610 1st St Suite 22, Napa, CA 94559, United States
Tel : +1 707-251-8113

Visited May 2025

@hogislandoysterco #HogIslandOysterCo #Oysters #Oysterfarming