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Tadich Grill is the 3rd oldest restaurant in continuous operation in the United States. It began in 1849, as a coffee stand at the edge of the San Francisco Bay. Open lunch and dinner from 11am to 9:30 pm M – F, and from 11:30 am to 9:30 pm on Saturdays. Always Fresh, Always Fun! Full Bar, Fresh Seafood, Meats, Pasta, Salads -there are over 75 entrees to choose from daily. Come join us at 240 California Street between Front and Battery. Walk in service on a first-come, first-served basis since 1849. If you haven’t been, you are missing out!
Institution for fresh fish and classic cocktails with an old-school setting and a lively atmosphere.
Hours
| Thursday | 11 AM–9 PM |
| Friday | 11 AM–9 PM |
| Saturday | 4–9 PM |
| Sunday | Closed |
| Monday | 11 AM–9 PM |
| Tuesday | 11 AM–9 PM |
| Wednesday | 11 AM–9 PM |
Address and Contact Information
Address: 240 California St, San Francisco, CA 94111
Phone: (415) 391-1849
Website: http://www.tadichgrillsf.com/
Menu Photos
Order and Reservations
Reservations: opentable.com
Photo Gallery
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Menu Page – Tadich Grill
… SAN FRANCISCO. 240 California Street San Francisco, CA 94111 415-391-1849 · Email us with any questions! Sign Up for our Newsletter. Copyright 2020 Tadich Grill …
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Eventually, the restaurant found its permanent home on California Street, where it remains to this day. Like San Francisco herself, The Tadich Grill has …
Reviews
Kelly Kim
I had an absolutely amazing dining experience at Tadich Grill! This place truly delivers top-notch seafood and an unforgettable classic San Francisco atmosphere.
I ordered the Dungeness crab cocktail, Boston clam chowder, and their seafood cioppino—everything was absolutely fantastic. The flavors were rich, fresh, and perfectly executed. On top of that, their prime rib was incredibly delicious—tender, flavorful, and cooked just right.
And I can’t forget the sourdough bread… so tasty and the perfect complement to the meal!
The service was excellent from start to finish—attentive, friendly, and welcoming.
Highly recommend this spot if you’re in San Francisco. I’ll definitely be back!
… moreI ordered the Dungeness crab cocktail, Boston clam chowder, and their seafood cioppino—everything was absolutely fantastic. The flavors were rich, fresh, and perfectly executed. On top of that, their prime rib was incredibly delicious—tender, flavorful, and cooked just right.
And I can’t forget the sourdough bread… so tasty and the perfect complement to the meal!
The service was excellent from start to finish—attentive, friendly, and welcoming.
Highly recommend this spot if you’re in San Francisco. I’ll definitely be back!
Gina B
Shrimp cocktail: 5/5 Served in a coupe glass with a textured cocktail sauce (tomato pulp and finely chopped lettuce). The prawns were fresh and tender. Perfectly paired with a Sauvignon Blanc from Rombauer Vineyards.
The setting: classic, polished service—white tablecloths and crisp white jackets on the servers. The clientele: suits in booths and deals in motion…but these days the uniform is more like quarter-zips and slacks.
Met a dear friend for a noon Monday lunch (reservation recommended).
A welcome touch was the complimentary bread and butter, which seems unheard of at newer restaurants but a certainty at long-standing ones.
We also ordered (perhaps over-ordered?) bowls of the Boston clam chowder (white) and Coney Island clam chowder (red), crab cake, cosmopolitan salad (vegetables, crab, prawn, bay shrimp, anchovy), and long branch potatoes (essentially long steak-cut fries, which is my favorite fry style!). The portions were generous and the salad was still excellent as leftovers the next day.
… moreThe setting: classic, polished service—white tablecloths and crisp white jackets on the servers. The clientele: suits in booths and deals in motion…but these days the uniform is more like quarter-zips and slacks.
Met a dear friend for a noon Monday lunch (reservation recommended).
A welcome touch was the complimentary bread and butter, which seems unheard of at newer restaurants but a certainty at long-standing ones.
We also ordered (perhaps over-ordered?) bowls of the Boston clam chowder (white) and Coney Island clam chowder (red), crab cake, cosmopolitan salad (vegetables, crab, prawn, bay shrimp, anchovy), and long branch potatoes (essentially long steak-cut fries, which is my favorite fry style!). The portions were generous and the salad was still excellent as leftovers the next day.
Christopher T
The oldest seafood place in SF. The place felt like you walked in the 59s, 60s style restaurant vibe. With pics of the good old days and the waitstaff wearing old style white serving uniform and there is the bar right upon you walk in and tables throughout the place. Great service by all, the foods are great, big and delicious, old style of course. The prices can be in the high end but worth it. Parking can be tough since most are street parking, we came early so we got spot right across the place but they do have valid parking (I believe). We ate all of what we ordered and that is a lot for 3 people. Glad that we stopped by and checked it out, it was on my bucket list of places to eat in SF.
… moreLarry Mannolini
Walking back in time with this exquisite restaurant with old school charm! The service was second to none! Brian S. was along and made the night extra special. Yes the Sidecar was rhe best ever (touted in the cocktail menu) Oysters awesome, clamp chowder amazing and thick and flavorful. Sole stuffed with crab and shrimp a la Newburg and Seafood Sautéed simple Devine. Oldest restaurant in California. Highly recommend. Get reservations.
… moreAfshin Afshar-Ghasemlou
Serving San Franciscans and Visitors Since 1849 — The Original “Cold Day Restaurant”
Some time in 1849, three Croatian immigrants set up a simple tent on Clay Street near the waterfront and called it a coffee stand. Eighteen years later, John Tadich purchased the small eatery and put his name on it. After the 1906 earthquake, the restaurant relocated—and after a few additional moves—eventually landed at its current home at 240 California Street, where it continues to welcome regulars, newcomers, and tourists alike. In 1934, Tom Buich and his brothers bought the restaurant from Tadich, and the Buich family remains at the helm to this day.
Tadich Grill is widely considered the oldest continuously operating restaurant in California, and stepping inside feels like entering a preserved piece of San Francisco’s culinary history. The fresh local seafood is still cooked over a mesquite charcoal broiler, giving many dishes that signature smoky aroma. In addition to seafood, the menu continues to offer stews, casseroles, and classic meat dishes that have been part of Tadich’s backbone for nearly a century.
And now, let’s talk about the real reason I keep returning.
I’m not going to beat around the bush: I come here for the Cioppino. Every single visit, I tell myself, “Try something different this time,” and occasionally I do—but ultimately it’s the Cioppino that calls me back. This is their signature dish, and it arrives in a generous, steaming bowl filled with all the goodness you could hope for: scallops, clams, shrimp, mussels, white fish… and more. All of it swims in a rich, tomato-based broth that is dangerously addictive. Dip a piece of sourdough into that sauce, let it soak, close your eyes, and just let your taste buds do the talking.
My second favorite dish is their fried calamari, but the portions are big, so I only indulge when I have a hungry friend or two with me. Over the years, I’ve been tempted to try their Lamb Roast or even the Beef Tongue, but somehow I always circle back to seafood, and almost always to Cioppino. Some habits are simply too delicious to break.
Here’s a tip:
If it’s your first visit and you’re dining solo or as a pair, sit at the counter. Strike up a casual conversation with your server. Many of them have worked there for decades and can share stories about Tadich’s history, San Francisco, or the menu itself. It adds an extra layer of charm to an already memorable meal.
And if you somehow still have room at the end, I highly recommend the Bourbon Bread Pudding with a cup of coffee (or tea). It’s the perfect finish to a hearty, satisfying meal.
Oh—and don’t forget to read the short history on the front page of the menu. It’s a fun and quick way to appreciate just how much this iconic restaurant has seen over the last 175+ years.
… moreSome time in 1849, three Croatian immigrants set up a simple tent on Clay Street near the waterfront and called it a coffee stand. Eighteen years later, John Tadich purchased the small eatery and put his name on it. After the 1906 earthquake, the restaurant relocated—and after a few additional moves—eventually landed at its current home at 240 California Street, where it continues to welcome regulars, newcomers, and tourists alike. In 1934, Tom Buich and his brothers bought the restaurant from Tadich, and the Buich family remains at the helm to this day.
Tadich Grill is widely considered the oldest continuously operating restaurant in California, and stepping inside feels like entering a preserved piece of San Francisco’s culinary history. The fresh local seafood is still cooked over a mesquite charcoal broiler, giving many dishes that signature smoky aroma. In addition to seafood, the menu continues to offer stews, casseroles, and classic meat dishes that have been part of Tadich’s backbone for nearly a century.
And now, let’s talk about the real reason I keep returning.
I’m not going to beat around the bush: I come here for the Cioppino. Every single visit, I tell myself, “Try something different this time,” and occasionally I do—but ultimately it’s the Cioppino that calls me back. This is their signature dish, and it arrives in a generous, steaming bowl filled with all the goodness you could hope for: scallops, clams, shrimp, mussels, white fish… and more. All of it swims in a rich, tomato-based broth that is dangerously addictive. Dip a piece of sourdough into that sauce, let it soak, close your eyes, and just let your taste buds do the talking.
My second favorite dish is their fried calamari, but the portions are big, so I only indulge when I have a hungry friend or two with me. Over the years, I’ve been tempted to try their Lamb Roast or even the Beef Tongue, but somehow I always circle back to seafood, and almost always to Cioppino. Some habits are simply too delicious to break.
Here’s a tip:
If it’s your first visit and you’re dining solo or as a pair, sit at the counter. Strike up a casual conversation with your server. Many of them have worked there for decades and can share stories about Tadich’s history, San Francisco, or the menu itself. It adds an extra layer of charm to an already memorable meal.
And if you somehow still have room at the end, I highly recommend the Bourbon Bread Pudding with a cup of coffee (or tea). It’s the perfect finish to a hearty, satisfying meal.
Oh—and don’t forget to read the short history on the front page of the menu. It’s a fun and quick way to appreciate just how much this iconic restaurant has seen over the last 175+ years.
M Delv
The place can be a bit packed, luckily got seats fast because we were a small party. Got a lobster as my main course and it is one of the best lobster tails I’ve had. The dishes are very filling also. The history of this place is also interesting and you can read it on their menu.
… moreJoe Bencharsky
Old time upscale SF haunt. I haven’t been there for a few years. We had the mesquite grilled halibut and pan roasted trout with artichoke and creamed spinach sides a cocktail and the bread pudding and chocolate cake.
The cocktail was miniscule, the spinach was great, the dipping sauce for the artichoke was atrocious ( a hint of lemon and some flavorless white glop). The halibut was good and the trout had bones and some kond of batter on it. The bread budding was excellent and the chocolate torte was good.
Flavor and quality “good” to “middling” but definitely not worth the price.
Definitely better places in The City for less cost.
… moreThe cocktail was miniscule, the spinach was great, the dipping sauce for the artichoke was atrocious ( a hint of lemon and some flavorless white glop). The halibut was good and the trout had bones and some kond of batter on it. The bread budding was excellent and the chocolate torte was good.
Flavor and quality “good” to “middling” but definitely not worth the price.
Definitely better places in The City for less cost.
Dave Tafoya
Tadich grill found it on Google. Wanted to check out the oldest restaurant in California able to walk in on a Saturday night about six got a table in 10 minutes. The atmosphere and ambience is unique and a great experience. Service is very good. We ordered a fire grilled halibut steak and prime rib. The food unfortunately was just OK. I will give props to the cheesecake. Excellent slice.
… moreColl
We had so much fun there. Sat at the counter and had impeccable service. I had the delicious scallops dinner and hubs had the Swordfish dinner. Superb!!! Atmosphere was incredible 176 years in Business. Definitely recommend for a fun night out.
… moreDelia Grande
We had an amazing dinner at Tadich Grill, our server James made sure we had everything we needed and gave us good recommendations, the Tadich platter is a must try.
Something we really appreciate is we never felt rushed as you are in other restaurants in the city, so we could really take our time and enjoy our dinner. We’ll be back soon.
… moreSomething we really appreciate is we never felt rushed as you are in other restaurants in the city, so we could really take our time and enjoy our dinner. We’ll be back soon.