Medium 0a3b8fb4 7c52 4b74 893f 7f1f2b3c0dc4
Mon 10:30 am - 5:30 pm
Tue 10:30 am - 5:30 pm
Wed 10:30 am - 5:30 pm
Thu 10:30 am - 5:30 pm
Fri 10:30 am - 5:30 pm
Sat 10:30 am - 5:30 pm
Sun closed
1517 Polk St
San Francisco, CA94109
Call: 415.673.1101


Reviews & Posts

Chef  reviews Crab salad at
Crab salad
"Every time I go, I tell myself I should eat there every day because I feel so good when I leave. Very few restaurants in the area (aside from ours) take the time to buy live crab, boil it, and shuck it for their salad, which is served simply on a bed of chopped iceberg lettuce. Add their simple Russian dressing and a bit of Tabasco, and I’m in heaven."
Chef  reviews Clams on the half shell at
Clams on the half shell
"Swan is all about the counter service, but everything on the menu is available for take-out as well. The guys that work here are boisterous and always remember your name. (If they like you enough, they'll let you taste their private tequila stash. But don't tell them I'm the one who said so.)"
Sicilian Sashimi
"Ask the guys to make you a "Sicilian Sashimi Plate" with whatever fresh catch of the day they have. It's the thinly sliced fish served with capers, olive oil, lemon juice and some fresh cracked black pepper. I especially like it with scallops, so ask if they have them. Swan’s is as good a lunch as you can get in SF, but try to come right when they open at 10:30am so you don’t have to wait two hours in line"
Chef  reviews Combination salad at
Combination salad
"Old school San Francisco joint with simple fresh seafood. If you're lucky it’s served with a colorful story about the history of the restaurant and the family that owns it."
Chef  reviews Clam chowder at
Clam chowder
"Waiting in line, you can get complimentary bloody beers (beer on tap, cocktail sauce, horseradish, hot sauce, and fresh oyster liquor) to keep you standing straight. While you drink that, watch the monger make the crab cocktails and salads in the window. The clam chowder is not the most consistent one in town, but the fact that there's no recipe is what makes it best. They just keep adding half and half and fresh clam liquor to the ongoing kettle, and it gets better and better."