Michelin Guide

"Of course, the cioppino is unmissable as this signature item turns deadly when paired with delicious and buttery garlic bread."

Thrillist

"The real move is to order the cioppino. It is quite literally overflowing with flavor from the shellfish, tomato sauce, and red chili flakes that turn the heat up. One spoonful and you'll be Anchor's loyal follower."

Tejal Rao

"If the cioppino is really good, as at Anchor — rich with the juices of the seafood that simmered in it, the toasty flavors of the crab fat, the sweet clam juice — you’ll see the value in that little pool of sauce. You’ll be compelled to take it home, to toss it with hot, buttered pasta, or to bring it up to a simmer and use it to poach an egg. You won’t waste a single drop."

Zagat

"This cute long-running oyster bar with a nautical motif is a pearl in the Castro for simple seafood so fresh you'll swear it was made by the Little Mermaid; many dishes (such as the best cioppino) are not cheap but a good value."

Laura Siciliano-Rosen

"We love the cioppino at Anchor Oyster Bar in the Castro—the flavor profile is similar to Sotto’s, but with even more garlic."

Eat Your World

"We love the cioppino at Anchor Oyster Bar."

Martha Cheng

"Cioppino is loaded with seafood and a broth redolent of anise and plenty of garlic."

Dianne de Guzman

"The oyster options rotate and aren’t as extensive as other part of the menu — though there are two styles of oyster shooters — the rest of the seafood menu is more than willing to make up for it, including the restaurant’s cioppino."

Joshua Lewin

"Recommendations: Cioppino - This is available in half size or full. And easily feeds two people, but I recommend adding a bunch of oysters too."

Jenna Scatena

"Anchor Oyster Bar is everything you hope a 40-year-old San Francisco staple could be. The cioppino has a cult following."