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Through February, the Bay Area’s Lark Creek Restaurant Group spotlights the sweet, fluffy, delicate deliciousness of crab in its 21st annual “Dungeness Crab Festival.” Get your fill of this irresistible and sustainable seafood as chefs at each restaurant showcase distinctive and creative dishes all about crab.
At LarkCreekSteak in San Francisco, steps from the Hotel Palomar, Chef John Ledbetter is offering the likes of Dungeness crab and chorizo gumbo.
At Yankee Pier in Santana Row in San Jose, Chef Gary Rust is turning out Dungeness crab tacos with tomatillo salsa, cumin sour cream and handmade tortillas.
At One Market Restaurant in San Francisco, not far from the Hyatt Regency, Chef Mark Dommen is whipping up house-made cavatelli with Dungeness crab, artichokes, basil and Meyer lemon.
Photographs courtesy of John A. Benson
At Yankee Pier in Lafayette, Chef Michael Dunn is plating hand-picked Dungeness crab Louie salad with butter lettuce, sieved egg and avocado.
At Yankee Pier in Larkspur, Chef Chris Ball is frying up crab hush-puppies with cocktail and tartar sauces.
At Lark Creek Walnut Creek, Chef Scott Wall is tossing together Dungeness crab with pappardelle, broccoli florets, braised leeks and fennel broth.
And at the Tavern at Lark Creek, Chef Randy Lewis is cooking up crispy skin wild steelhead with Dungeness crab and bay scallop chowder.
— Carolyn Jung of FoodGal
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