Bayview Oyster Bar is preparing to open at 5114 3rd St. in San Francisco’s Bayview neighborhood, with the restaurant expected to debut in September, according to the San Francisco Chronicle. The restaurant is being developed by April Spears, a Bayview native and restaurateur, and is one of nine businesses receiving support through the city’s Storefront Opportunity Grant program.
The restaurant is one of the participants of the San Francisco Storefront Opportunity Grant (SOG) Program and will have a raw bar at the front, a seafood counter, about 25 dining seats, and, eventually, a backyard patio. The space is also planned to feature historic photographs of Bayview.
Bayview Oyster Bar will combine Northern California seafood with Spears’ Louisiana roots. The menu will focus on Dungeness crab, king salmon and oysters, with some seafood prepared over open flames in a style inspired by New Orleans cooking.
The oyster selection will include chargrilled oysters in several variations, including versions filled with crawfish, crab and bay shrimp; greens, fontina and smoked Gouda; and sweet chili and scallions. The raw bar will offer local oysters on the half shell, shrimp cocktails and Louie salads. Other planned dishes include a crab melt served on garlic sourdough toast and clam chowder made with smoked clams. During Dungeness crab season, whole crabs will be cooked over flames and served with sauce options and either fettuccine Alfredo or garlic noodles.
Desserts will come from neighborhood pastry chefs Yvonne Hines of Yvonne’s Southern Sweets and Michelle Talbert of Divine Desserts. The bar will serve cocktails, local wine and beer, with the Sam Jordan’s family consulting on the cocktail program.
