Laura Siciliano-Rosen

"Here it’s served like a frittata—a hearty serving of eggs is studded with thick-cut diced bacon, whole oysters (that have been breaded and fried), green onions, and pockets of melty cheese. Be sure to ask for Tabasco sauce on the side: A splash of the vinegary heat cuts through the dish’s richness well."

Anna Roth

"You can still order it at the venerable Tadich Grill, which claims to have served the dish since the Gold Rush days. A recent visit yielded a perfectly fine omelet, heavy on breaded oysters, made all the better for the classic S.F. surroundings."

Kimberley Lovato

"No need to tinker with classic recipes for fried sand dabs or crab Louie, and the oysters and Hangtown fry are fine the way they have always been."

Lisa Morehouse

"Ever since the restaurant went brick and mortar over 160 years ago, it has served a Hangtown Fry. And since I’m a believer in second chances, this dish is for me. It’s really different having those oysters deep-fried."

Steve Millburg

"Hangtown Fry, an egg-and-oyster concoction devised during California's Gold Rush that gradually disappeared from most restaurants, remains a fixture at Tadich Grill. It's still one of the city's best places for seafood."

Bonnie Wach

"The best seafood restaurants in San Francisco: Tadich Grill - Power-lunching politicians, techies and tourists alike belly up to the classic mahogany horseshoe bar and tuck into old-school San Francisco dishes such as Hangtown Fry (oysters and eggs)."

Ellen Fort

"Tadich is a font of iconic dishes: for the sheer San Franciscan hubris of putting bacon and fried oysters into an omelet, we have to give it to the Hangtown Fry."