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Scoma's prepares some of the best seafood dishes on Fisherman's Wharf, which is no small feat considering the competition. The traditional dining room lets the food do the talking. The menu focuses on fresh seafood that is either sauteed or broiled. Enjoy Dungeness crab, prawns, scallops, calamari, abalone, swordfish, salmon, oysters and clams. House specialties include a spicy cioppino (seafood stew) and a filet mignon and lobster tail combo. The wine list is adequate, featuring domestic and imported wines.
1965 Al Scoma Way, San Francisco, CA, 94133, United States
Get directionsWeekday | Schedule | Status |
---|---|---|
Mon | 12:00 p.m. to 7:00 p.m. | |
Tue | 12:00 p.m. to 7:00 p.m. | |
Wed | 12:00 p.m. to 7:00 p.m. | |
Thu | 12:00 p.m. to 7:00 p.m. | |
Fri | 12:00 p.m. to 7:00 p.m. | |
Sat | 12:00 p.m. to 7:00 p.m. | |
Sun | 12:00 p.m. to 7:00 p.m. |
Great food with good service 👍 Loved it !
Great atmosphere. Good wines and wonderful fish menu. Definitely a favorite spot in San Francisco!
classic Italian style seafood, recommended ages ago to me as a go to place in the wharf, highly recommend, you will be satisfied...
A LEGENDARY PLACE! WITH A GORGEOUS VIEW ON THE WATER! BEAUTIFUL VIEWS AT NIGHT.EVERY THING FRESH!
Privilege views with an old cast , sublime tone , well served be back
One of the best San Francisco hided spots 🤙🏾💥💨🍻
Always fresh and great service . Only place at the warf u can valet for free but a nice tip is recommended .
Great food as usual! Awesome service too!
Walking in to Scoma’s was like walking back in time. To a place when manners and behavior mattered. I was slow to get settled and Salome waiter was there to hand me my napkin so I could put it in my lap. He made fantastic suggestions and gave Five Star service. He knew his menu like the back of his hand. When we asked about an item not on the menu he didn’t hesitate to have the dish made special for us. Great work Sal!!
Scoma's Restaurant has a 4.8 star rating with 1,071 reviews.
Scoma's Restaurant is open now. It will close at 7:00 p.m.
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