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Sep 22, 2006 08:52 PM

Tadich Grill on a Wed Eve w/ Mom

Zuni on Thursday. Ferry Building that day.

Mom flies in on Wednesday about 1 and then we need to get to our hotel on Union Square. I've been thinking about Tadich Grill for our Wednesday dinner. I know they don't take reservations. Do they serve continuously through lunch into dinner? What kind of wait would we expect around 6 on a Wed eve? An hour later at 7? At 5?

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  1. I would guess at 5, probably no wait for dinner. It's possible that might even last until six although I doubt it. By 7 you could have up to an hour wait. They serve the same menu all day, no changes between lunch and dinner.

    1. I would say the earlier the better. Try to beat the after work crowd which would be in full swing by 6. When I was still young enough to go there as the frequent guest of visiting relatives, I recall waiting for an hour along the wall across from the bar. You can eat at the counter. Tadich is worth the wait, if you don't mind standing.

      1. Yes, they are open and serve continuously from when they open (at 11 am I think) to closing at 9 or 9:30 pm. Like the above say, 5:00 or 5:30 would be your best bet to avoid a long wait.

        1. Any recommendations on what to order?

          3 Replies
          1. re: Problem Child

            Any of their fresh fish--sand dabs are good, if in season--pan-fried or grilled. Crab or shrimp salad or cocktail. My husband loves their pot roast--it is very good, I admit. The branch fries (thick-cut) and homemade tartar sauce that accompany most fish plates are justifiably celebrated. Ask the waiters what's good or fresh--some people find them rude or abrupt, but I've never had a problem with them myself.

            1. re: Problem Child

              Sand dabs, petrale, clam chowder. I lot of people don't seem to like the longbranch fries because they tend to be on the limp side. I do because they are perfect for dipping into the wonderful tartar sauce. The waiters are old school professional waiters. You respect them, they respect you.

              1. re: Problem Child

                I have to recommend the mesquite-grilled halibut steak. Probably the best I have ever had. And the gin & tonic wasn’t too bad either!

              2. Haven't been there to the Tadish in years. Used to be my favorite SF restaurant. They had the best sourdough and sand dabs. I guess they're still up there, right?

                8 Replies
                1. re: EclecticEater

                  Good question about the bread. Their supplier recently went out of business and they had to switch.

                  If it weren't for the unique atmosphere, I don't think Tadich could get away with charging what it does for the good but not great food.

                  1. re: Robert Lauriston

                    I'm pretty sure they used to have Parisian, and now it's Boudin, but a different recipe than what you get elsewhere. Not 100% sure on this, but I remember hearing that before.

                    1. re: Ozumo

                      I believe they "dictate" what they want "breadwise" to whomever is currently making their bread. I've eaten there several times since they've change and can hardly detect a difference.

                    2. re: Robert Lauriston

                      Actually, the prices are good at Tadich compared to other places. For one of the top cioppino's in town (that I've tried to date) it is the least expensive. that is true of the other fish dishes.

                      As to the bread, from my understanding these restaurants not only have their own versions the bakeries make for them, but also their own reserved starter. Tadich, from reports, has been able to get their new bread supplier to keep the bread exactly as it was.

                      For some reason, the last time I was at Scomas, the bread changed ... for the worse ... don't know a recent update on that. The waiter said lots of people were complaining.

                      1. re: rworange

                        Tadich's prices are slightly lower than those at Hayes Street Grill, which has better food of a similar style.

                        1. re: Robert Lauriston

                          I love Hayes Street, which I finally got to after years of enjoying the Ferry Plaza stand, but IMO the only thing Tadich and Hayes street have in common is they sell fish. Not similar at all to me, which isn't to say that I personally wouldn't rather go to Hayes Street ... but they are so ... different ... in terms of style. Its not that one or the other might not have better fish, it's saying the style is similar.

                          1. re: rworange

                            Hayes Street's food is a modern take on the Tadich model. They threw out of a lot of old-fashioned gloppy appetizers and fried entrees, but outside of that there's a lot of common ground between the two menus.


                            1. re: Robert Lauriston

                              Yeah, been to both places, know both menus, just personaly don't see it myself. Might as well compare any place that sells fish to Tadich. But thanks for the info.