Name: Hog Island Oyster Co.
Address: 419 1st Street, Suite B, Petaluma, California, 94952, US

Hog Island Oyster Co.

Oyster Bar / Seafood

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419 1st Street, Suite B

California

94952

Downtown Petaluma

Petaluma Pick-Up Window (The Hog Shack): Mon–Wed 9am–1pm; Thu–Sun 9am–6pm. Order ahead online or in person; live shellfish and local fish to-go; pickup window, no dine-in. Closed Thanksgiving & Christmas.

Pick-up window: order ahead online or in person; no dine-in

CALL WEBSITE ORDER ONLINE

Hog Island Oyster Co.'s Petaluma pick-up window, at 419 First Street, Suite B, brings its Tomales Bay farm to Sonoma County: live oysters, clams, mussels and local fish, ordered ahead online or by phone and collected to take home. The full experience is the drive to the farm's Boat Oyster Bar on Tomales Bay, at 20215 Shoreline Highway in Marshall.

Walk-ins Welcome

Family Friendly

Casual Attire

Pet Friendly

Parking On-Site

419 1st Street, Suite B

Petaluma

California

94952

CALL WEBSITE ORDER ONLINE

Pick-up window: order ahead online or in person; no dine-in

Walk-ins Welcome

Family Friendly

Casual Attire

Pet Friendly

Parking On-Site

Hog Island Oyster Co. began on Tomales Bay in 1983, when John Finger and his friend Michael Watchorn took a five-acre intertidal shellfish lease at the northern end of the bay, helped by a $500 loan from Finger's parents. Terry Sawyer joined in 1988, and he and Finger became co-owners. Over four decades it has grown into a working farm with its own oyster bar on the shore, raising oysters and Manila clams in the bay. The farm sits in Marshall, on the east shore of Tomales Bay in Marin County. From there it is about half an hour north on Highway 1 to Valley Ford, the first town on the Sonoma County side, and the Petaluma Gap AVA begins only a few miles up the shore, where its boundary meets the bay at the mouth of Walker Creek.

Menu Highlights

In Sonoma County, the way in is the pick-up window at 419 First Street, Suite B, in Petaluma. It is a to-go counter, not a dining room: order ahead online or by phone, then collect live shellfish, the local catch of the day and the house sauces to take home. The window opens at 9 every morning, closing at 1 Monday through Wednesday and at 6 Thursday through Sunday. The full experience is still the drive to Marshall, about 45 minutes over the hills from Petaluma, but the window brings Hog Island seafood within easy reach in Sonoma County. When you do make the trip, the Boat Oyster Bar at 20215 Shoreline Highway sets its tables right on Tomales Bay. Friday through Monday are by reservation only, and Thursdays are shuck-your-own, walk-ins only.

Lauren Kiino

Culinary Director

Chef Lauren Kiino is the culinary director of Hog Island Oyster Co., overseeing the kitchen programs at Hog Island's locations in Marshall, San Francisco, Larkspur, Napa, and Petaluma. Her work spans the company's restaurant menus, recipe development, and culinary partnerships, anchoring Hog Island's farm-to-plate philosophy from the Tomales Bay oyster farm through the bay-side picnic tables in Marshall.

John Finger & Terry Sawyer

Co-Founders

John Finger started Hog Island Oyster Co. in 1983 on a five-acre shellfish lease in Tomales Bay, and Terry Sawyer joined in 1988, becoming his co-owner. Together they grew the farm into an oyster company with its own Humboldt Bay hatchery and oyster bars where its shellfish is shucked daily, from Marshall to San Francisco.

Hog Island Oyster Co.

Hog Island Oyster Co.

Lauren Kiino

John Finger & Terry Sawyer

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