SEAFOOD

Halibut is a staple of our Northern California fishery. It’s a lean and firm whitefish that works beautifully in ceviche, a dish…

Northern California is fortunate to have a robust local fishery, which booms from late spring through summer. At Handline, we source only…

Oysters—like a wine’s terroir—will taste of the unique environment in which they have grown. There are three main species of oysters on…

Anchovy season in San Francisco is fleeting, lasting just a few weeks in midsummer. Each year, we look forward to it with…

Curry is a variety of dishes originating in the Indian subcontinent that use a complex combination of spices and herbs but can…

Although there isn’t much sunshine during the winter season, this time of year provides plenty of joy with the many delicious types…

We are thrilled at Handline to be featuring TwoxSea’s beautiful McFarland Springs Trout on our menu year-round. It’s farmed sustainably in Northern…

It’s one of the most pleasurable lunchtime meals and harks from one of the most pleasurable places on the planet to spend…

Cioppino originated in San Francisco as a one-pot meal enjoyed by fishermen at the end of a long day on the water…

Andrew Truong, friend of Peter Lowell’s and co-owner of the highly acclaimed, Michelin-starred restaurant Terrapin Creek in Bodega Bay, was kind enough…