Tadich Grill aims to keep employees paid

Dave Clark catches up with the owner and CFO of Tadich Grill to discuss how they plan to continue to pay their staff despite the economic fallout from the coronavirus outbreak.  watch the interview>>

Why the oldest restaurant in San Francisco refuses to lay off a single employee

Will Marek loves to tell stories. I know this because, well, he’s my dad. One of his favorites involves a trip to San Francisco with my mom and his parents.  read more>>

Alta  “17 seminal restaurants”

“The distinction of being California’s oldest restaurant is reason enough to consider Tadich a cornerstone of dining, but its influence extends well past its age.”  read more>>

Eater San Francisco

“Here are some of the best places to get your buttery fix, whether it’s a whole steamed crab, or another crab-focused preparation.” read more>>

Eater San Fransico

“Hangtown Fry at Tadich Grill… Behold, the 34 best single items, from dishes to snacks to drinks, at some of San Francisco’s most classic restaurants and bars…” read more>>

Sunset Magazine ~ These 19 Restaurants Are the Dining Institutions of the West

“Everything about this Financial District icon is old school: the waiters in white coats, the dark wood booths, the straightforward seafood menu worthy of its spot near the waterfront. Yet despite being sandwiched between two of the city’s top dining destinations, Tadich Grill continues to draw crowds…” read more>>

SF Gate – Running a restaurant in SF is tough.

“Here’s how long-standing eateries make it work. When Lucca Ravioli Company announced its plans to shutter at the end of April, the news was another blow to locals who have witnessed a number of longstanding Bay Area restaurants close within the past year.”  read more>>

10 OF THE WORLD’S GREATEST OLD DINING INSTITUTIONS

“The oldest continuously running restaurant in San Francisco, the bustling Tadich offers a magical brand of vibrant timelessness: Thursday will always be corned-beef-and-cabbage day, and the waiters remain white-jacketed and efficient. All seafood is locally sourced, and nothing overfished is offered. Festive without being stuffy, it offers a taste of the San Francisco of yore while embracing the present day.”  read more>>

NEW YORK TIMES

“Few restaurants last 50 years, let alone 162. Tadich’s is older than Gage and Tollner and Peter Luger in Brooklyn, almost as old as Antoine’s in olde New Orleans.  In a city known for cutting-edge restaurants, Tadich’s is old-fashioned, a nostalgic shrine to local piscine tradition.” 

NATION’S RETAURANT NEWS

“Many say the fact that nothing has changed at Tadich Grill in living memory is the reason it’s still almost always packed.  The fish is as varied and fresh as the last several dozen visits, the faces of the wait staff haven’t changed for decades it seems, and the clatter and chattering mix of business folk and laughing families is as it always has been.” 

SAN FRANCISCO MAGAZINE

“The vintage 1849 fish house is San Francisco’s oldest restaurant, and you get the impression some of the waiters have been working there since day one. This financial district landmark is all about the atmosphere, which is urban, and old school.  Tourists and business folks crowd the doorway to vie for one of the tables. Regulars know to grab a seat at the counter and to keep their order simple, ask for what’s fresh, have it grilled and wash it down with a martini or three. Tadich Grill is that kind of place.”  

SAN FRANCISCO CHRONICLE

“Crossing the threshold feels like walking into a men’s club, with dark wood, brass accents and private booths that over the years have seen more than their share of deal-closing lunches and occasional indiscretions.  The menu of seafood, creamy casseroles and hearty stews may be the draw for many, but continuity and nostalgia is what brings most back day after day, week after week, year after year.” 

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