Tony’s Seafood Restaurant — Restaurant Review | Condé Nast Traveler

Give us an overview of the space. A seafood icon for over 70 years on the  Tomales Bay, Tony’s had already had an impressive run when the What’s the crowd like?  Families in minivans to couples in cabriolets, and everyone in between. Tony’s is lively, but not loud. Some folks are taking a proud selfie with a bag full of oysters. Almost everyone is in their leisurely road trip attire.
What should we be drinking? There are local beers and wines, you are not here for the drinks. That said, the Bloody Mary, a tangy, spicy mix with just enough heat, pairs wonderfully with the crispy fish and chips, and is becoming a star on its own.
Main event: the food. Give us the lowdown—especially what not to miss. The famous OG Tony’s BBQ oysters are almost mandatory. You will want to sponge up every single drop of the smokey sauce with the house-made bread. If you don’t want to eat the clam chowder alone, share it, but please try it. Unlike other flour-heavy chowders, the famous Hog Island Oyster Company clam chowder is a flour-less, lighter, and more refined version of the quintessential coastal dish. Oysters are also sold to-go, and the delicious, salty-sweet Chipotle Bourbon Butter, and Hog Wash, their signature oyster mignonette, will make every oyster picnic on the Bay a special one.
And how did the front-of-house folks treat you? Things can get busy at Tony’s hostess desk. Everyone wants to snag a table as soon as possible. But whether you have a reservation or not, the hostess remains calm and shows excellent Tetris skills. The service staff is attentive and doesn’t give you a side-eye if your kid (or you) drops a spoon for the 10th time.

A seafood icon for over 70 years on the Tomales Bay, Tony’s had already had an impressive run when the Hog Island Oyster Company , bought it in 2017. Now, all spruced up after an extensive renovation, and with a region-honoring menu from Chef Matt Shapiro, Tony’s is a storybook fish house. Picture a white-painted single-story building directly on the shore, with simple picnic tables lined up on the patio deck overlooking the bay and large wall-to-wall windows, refurbished wood paneling, and simple, yet modern interior inside.Families in minivans to couples in cabriolets, and everyone in between. Tony’s is lively, but not loud. Some folks are taking a proud selfie with a bag full of oysters. Almost everyone is in their leisurely road trip attire.There are local beers and wines, you are not here for the drinks. That said, the Bloody Mary, a tangy, spicy mix with just enough heat, pairs wonderfully with the crispy fish and chips, and is becoming a star on its own.The famous OG Tony’s BBQ oysters are almost mandatory. You will want to sponge up every single drop of the smokey sauce with the house-made bread. If you don’t want to eat the clam chowder alone, share it, but please try it. Unlike other flour-heavy chowders, the famous Hog Island Oyster Company clam chowder is a flour-less, lighter, and more refined version of the quintessential coastal dish. Oysters are also sold to-go, and the delicious, salty-sweet Chipotle Bourbon Butter, and Hog Wash, their signature oyster mignonette, will make every oyster picnic on the Bay a special one.Things can get busy at Tony’s hostess desk. Everyone wants to snag a table as soon as possible. But whether you have a reservation or not, the hostess remains calm and shows excellent Tetris skills. The service staff is attentive and doesn’t give you a side-eye if your kid (or you) drops a spoon for the 10th time.

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