Let me join the chorus of chowhounds who love this place! Took the ferry over to the San Francisco Ferry Building from Oakland (a treat in itself) with some friends on Monday evening, and beat the crowd to Hog Island Oyster Co. at about 5:10 (Happy Hour starts at 5 -- sweetwater oysters are $1 each; beers are $2.50). We actually had to wait about 15 minutes for a seat, while a large line formed behind us, and the friendly host entertained us, but we were able to slurp some delicious North Coast Brewery beers while watching the oyster shuckers hard at work, and that just whetted our appetites.
We had (many) succulent sweetwater oysters on the half shell with lemons, limes and Hog Island's famed Hogwash -- a hearty, no-nonsense mignonette of their own devising (recipe on website). Then we went for some full-price options with Oysters Rockefeller (baked with spinach and probably shallots and cream) -- quite delicious if a tad less refined than some I've had elsewhere. And then we had baked oysters with asparagus, heavy cream and black pepper -- utterly sublime. It would have been churlish to... uh... hog the table any longer after that. Others were still waiting patiently on line.
We had yummy Red Seal ale, and Scrimshaw pilsner, both on tap from North Coast Brewing Co. in Fort Bragg. The wine-drinker in our party had a glass of Patianna Sauvignon Blanc (favorably reviewed in last week's NY Times, for good reason), and two glasses of Duckhorn's Sauvignon Blanc, which he liked even better.