HOME > Chowhound > San Francisco Bay Area >
What's your latest food quest? Get great advice

Tadich [San Francisco]

xbones Jan 24, 2013 03:18 PM

Has anyone been to "Tadishes" restaurant?

  1. Robert Lauriston Jan 24, 2013 03:25 PM

    If you mean Tadich Grill, maybe the person who suggested you go there spent a long afternoon at the bar.


    1 Reply
    1. re: Robert Lauriston
      curiousgeo Jan 24, 2013 03:28 PM

      Good one Robert!

    2. x
      xbones Jan 24, 2013 04:29 PM

      HaHa, don't really get it, but thinks for posting the link of reviews. I couldn't find info here.
      I know nothing about this place, but planning a trip to SF and am a foodie wanting to try some good restaurants while there.

      1. d
        DavidT Jan 24, 2013 06:51 PM

        I had lunch a Tadich a week ago and enjoyed my meal.

        If you go to the upper right-hand corner of this page and search for Tadich, you will find a number of past threads discussing it.

        Tadich is an old-school seafood house that gets a lot of business from both locals and tourists. Most of the food is rather simply prepared. If you are dining alone, you can enjoy your meal sitting at the counter.

        My advice is to stick with whatever fish is fresh that day and have it broiled or pan-fried.

        Sam's Grill, on Bush Street just east of Kearny, is another good old-school seafood house. It is smaller and gets fewer tourists.

        1 Reply
        1. re: DavidT
          xbones Jan 25, 2013 05:02 AM

          Now that was very helpful David, thank you.
          Don't know how I missed the upper corner box!
          Someone posted to just type in "Union Square" (where I'll be staying") to find out some excellent restaurants for foodies.

        2. m
          Malcolm Ruthven Jan 25, 2013 03:34 PM

          As said before, Tadich is an old-school seafood house. It's also one of the last vestiges of how SF used to be and well worth going there for that experience. I find the food varies from just perfect to mediocre, but I go a few times a year anyway "just because". I can't imagine visiting SF and not going there.

          1. p
            pauliface Jan 26, 2013 08:48 AM

            I love Tadich Grill. Favorites there are a martini, oysters and cioppino. The sand dabs are excellent, though not my thing; they are pan-fried and delicious.

            8 Replies
            1. re: pauliface
              bobabear Jan 28, 2013 08:08 PM

              +1 for the cioppino - my favorite in the city! Every time I go to Tadich, I look at the menu, choose a non-cioppino dish, then the waiter comes and I blurt out cioppino as my order :)

              1. re: bobabear
                pauliface Jan 29, 2013 06:44 AM

                exactly what happens to my. I try to order something else, but I can't.

                1. re: bobabear
                  walker May 19, 2013 04:07 PM

                  Ha Ha .. I always read over the menu (extensive, changes daily, many options for any non-fish eaters) and 99% of the time, order the fried shellfish, no calamari please. Sand Dabs are great (fried). Once (how daring of me!) I ordered the lobster thermador ..pricey and I would not bother ordering it again.

                  Tadich does not close in between lunch and dinner so that's a perfect time to go if you like it quiet and don't want to wait around for a table.

                  Sam's was excellent a long time ago. After a lunch that was very bad, I've been reluctant to return.

                  1. re: walker
                    Robert Lauriston May 19, 2013 07:01 PM

                    Sam's changed hands, food improved.

                2. re: pauliface
                  stanbee Jan 28, 2013 09:00 PM

                  Honestly one of the worst Cioppinos I've ever had no matter what anyone says. Maybe it depends on the day and the cook? Thin, tasteless, watery.

                  Stick to simple grilled items (sand dabs are a great local treat here) and maybe try the Longbranch potatoes: a type of steakhouse fry that is supposed to be enhanced and changed by soaking in sugared water before frying. Not a thick fry fan but I love the Longbranch. Love the huge broiled Lobster Tail - very few restaurants here do it thus. Nostalgic dish from childhood. Hard to pull off, but perfect at Tadich. The little bit of lightly browned meat is deliscious if the lobster isn't over cooked by the method.

                  They can sure grill and broil.

                  1. re: stanbee
                    pauliface Jan 29, 2013 06:45 AM

                    Possibly the cioppino depends on the day/cook, or maybe we have different perceptions. I don't find it thin, tasteless, or watery.

                    1. re: pauliface
                      bobabear Jan 29, 2013 12:00 PM

                      I agree, definitely depends on the day/cook. Had a thinner cioppino a few months back that I didn't enjoy, but went a few weeks ago and it was thick and delicious again.

                    2. re: stanbee
                      Robert Lauriston Jan 29, 2013 08:05 AM

                      I don't think much of their cioppino either, though there are worse things you could order there.

                      Here's a discussion of what to order:


                  2. Bacchus101 Jan 29, 2013 06:54 AM

                    Having been transfered to SF from back east it was one of the spots which everyone suggested for a look at old San Francisco. I enjoyed everything about the Tadich Grill from the waiters in white aprons, to the bar, to the booths and the most often great seafood. It is quite busy, a good thing which adds to the feel. I had returned may times to find an excellent of consistency and for me worth every dollar and even worth the wait for a table at the bar.

                    1. grayelf Jan 29, 2013 07:48 AM

                      Two more tips at Tadich that might seem obvious: be really polite when you put your name down for a table if there is a wait. We arrived at prime time on a busy Thursday well after another two-top group who were loud and grumpy about waiting, and we got seated a good 20 minutes before them. Coincidence? I think not.

                      Also be sure to take your cue from the wait staff when ordering the simple grilled fish. I really wanted to have the sand dabs but took our waiter's word for it when he said the petrale was better/fresher that night. It was outstanding.

                      1. b
                        Beach Chick Jan 29, 2013 08:10 AM

                        Love sitting at the counter at Tadich with my beloved Austrian waiter who has been there for decades serving me a glass of wine, chowder, oysters and sand dabs..

                        1. Robert Lauriston May 19, 2013 12:57 PM

                          Inside Scoop reports Tadich is having a press conference tomorrow. Their best guess is it's something regarding the 100th anniversary of the hiring of Tom Buich.


                          2 Replies
                          1. re: Robert Lauriston
                            Glencora May 19, 2013 02:38 PM

                            A very mature waiter?

                            1. re: Robert Lauriston
                              soupçon May 20, 2013 10:03 AM

                              Apparently, they're opening a branch in Washington DC

                            Show Hidden Posts