Halibut is a staple of our Northern California fishery. It’s a lean and firm whitefish that works beautifully in ceviche, a dish…
SEAFOOD
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Northern California is fortunate to have a robust local fishery, which booms from late spring through summer. At Handline, we source only…
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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…
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Anchovy season in San Francisco is fleeting, lasting just a few weeks in midsummer. Each year, we look forward to it with…
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Curry is a variety of dishes originating in the Indian subcontinent that use a complex combination of spices and herbs but can…
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Although there isn’t much sunshine during the winter season, this time of year provides plenty of joy with the many delicious types…
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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…
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It’s one of the most pleasurable lunchtime meals and harks from one of the most pleasurable places on the planet to spend…
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Cioppino originated in San Francisco as a one-pot meal enjoyed by fishermen at the end of a long day on the water…
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COLLABORATIONRECIPESSEAFOODSOUP
TERRAPIN CREEK: Sunchoke Soup with Roasted Mushrooms & Dungeness Crab
by Joshua Marxby Joshua MarxAndrew Truong, friend of Peter Lowell’s and co-owner of the highly acclaimed, Michelin-starred restaurant Terrapin Creek in Bodega Bay, was kind enough…