After a long wait, we finally sat down, but only at the bar since the dining room would be an even longer wait. They do not take reservations and even though it was already 9pm, there were many people waiting for a seat. We had planned for this since many reviewers had mentioned Tadich’s popularity. Their setup is very peculiar but efficient. The long isle on the server side of the bar leads right to the kitchen so there is no need to criss cross between tables and makes it very easy for the servers to get your food and serve it to you. Everyone was extremely friendly and willing to have conversations with you if you are a traveler or just a regular customer. No body rushed us even though there were lots of customers waiting to be seated. The service was excellent.
With San Francisco being famous for their clam chowders, we decide to order another one after having Boudin’s clam chowder, which was already decent. We were surprised by how much Tadich Grill spoiled us. This was one of the best clam chowders I have ever devoured. It was thicker and creamier than Boudin, which almost strays from soup territory. But, that consistency worked perfectly for the fully loaded soup. There is a generous amount of “stuff” they pack into this chowder and best of all, there is A LOT of clams. This chowder is so jam packed that the ingredients are sticking out of the top of the soup. It was rich, filling, and scrumptious.
For our mains, I had the Seafood Cioppino and Karen had the Swordfish with Lobster claws. Cioppino is a fish stew that originates in San Francisco. In this dish, there was dungeness crab, clams, mussels, shrimp, scallops, squid and fish. As with the clam chowder, this dish was fully loaded.
Presentation on this dish was lacking. Although it was a stew, they did not take the time to arrange the seafood nicely. Their bowl they used to serve the food was very plain and had their logo on it in green letters. Not the best looking stew I’ve ever had, but the taste made up plenty for it.
The tomato based fish broth had a rich seafood flavour with herbs and mild spice. It really brings out the sweetness and the freshness of the seafood. The broth was very flavourful and rich, but was a bit on the watery side. I like my stews thicker and it was just not the thickness I expected from a stew. Overall, this dish was amazing. The seafood was cooked to perfection and there was a generous portion. The broth was so tasty that I found myself spooning it even after all the seafood was done. Even the garlic bread was very good.
Again, presentation can be improved, but Tadich Grill is a homely, casual restaurant. They specialize in their food and not so much concerned about its looks. We will let this one go.
Swordfish is very difficult to prepare. The timing with cooking swordfish must be perfect, otherwise you end up with extremely tough and chewy fish that is almost inedible. In addition, you have to be careful not to overly season swordfish as it can mask its mild taste. This swordfish was done and seasoned to perfection. There was not too much salt and pepper but enough to bring out the flavours of the fish. The fish was moist, tender, and just really good quality. Every bite made me want more. Imagine how happy I was when Karen said she couldn’t finish it. The lobster was not necessary because it did not go well with the fish together. However, it was nice to snack on the lobster claws on the side as we ate the delicious swordfish.
We were way too full for dessert. So we decided to call it a night and head back to our hotel in Union Square West. As we walked, we talked about how much we enjoyed the meal at Tadich. The presentation was not there, but every dish tasted beyond our expectations and more. The seafood was well portioned, fresh, flavourful, and done to perfection. The servers are friendly and welcoming. When we come back to San Francisco, we will make sure to slot in a trip to Tadich Grill.
Atmosphere: Casual, Comfy, Grill