Can’t make the trip to Marin to shuck oysters on Hog Island’s docks? They’ll bring Tomales Bay’s finest to you at this buzzing cityside outpost in the Ferry Building, which draws long lines of tourists and locals for platters of some of the sweetest, freshest bivalves on the West Coast. You’ll receive all the accompaniments — lemon, Tabasco, mignonette — but they’re good enough to slurp solo. Once you’ve had your fill, sample other aquatic offerings: crudo featuring sustainably caught sea bass; a rustic seafood stew loaded with prawns, clams and mussels; as well as the exceptional Manila clam chowder. Throw in the expansive Bay views from the patio and dining room, and those lines come as no surprise.