Anthony Bourdain

"The undisputed specialty here is the cioppino, a pleasant enough seafood and tomato stew."

Emeril Lagasse

"Look how fresh this is. See how the fish is just glistening. Beautiful! It’s not over tomatoey, it’s just melting with the shellfish and the seafood so nicely."

Jonathan Kauffman

"From the way the sweetness of the prawns and crab meat mellows the tomatoes' acid spike and the way the scallops, fish, and clams come out so fat and tender, you know that time and tourists have not dimmed the cooks' respect for the dish."

Time Out

"Invented right here in San Francisco, cioppino is a spicy Italian seafood stew made famous (and delicious) by one of the city's oldest and coziest establishments."

Saveur

"Over the years, Bay area chefs transformed it into a luxurious stew using local delicacies such as dungeness crab, as in this version from the city's legendary Tadich Grill."

Michael Bauer

"One of the city’s oldest restaurants keeps the tradition alive by making one of the best cioppinos, a dish that rivals its preparation of sand dabs, petrale sole and shrimp and crab louis; a veritable celebration of all things San Francisco."

Nadeen S. White

"If you want to experience San Francisco’s traditional dishes, Tadich Grill is where to go. I love the Cioppino, a fish stew originating in the city by Italian immigrants – there is nothing better on a cold day."

Kelly E. Carter

"Best Cioppino in San Francisco: Tadich Grill - The signature dish on California's oldest restaurant, which has been around for over 160, includes includes clams, prawns, scallops, bay shrimp, crab meat, mussels and white fish, all simmered in a tomato-based sauce and served with garlic toast."

Erika Lennert

"If you can only try one dish here, know that people come from all over the world for Tadich’s cioppino: a red stew chockful of scallops, clams, prawns, mussels, fish, and crab, served with garlic bread for dipping."

Michael Uzmann

"I can only say that if the other options were somehow better I’d be shocked as the garlicky tomato based broth overflowing with fresh seafood was undoubtedly an archetype of the dish – impressive on its own and all the better when sopped up with the supplied garlic bread or the tangy sourdough"