I didn’t see a thread for Tadich, so I’m starting one!
Tadich Grill, started in 1849 (before California became part of the Union) by Croatian immigrants as “Coffee Stand,” is the oldest continuously running restaurant in California. Although not at the same location - it’s been at its current location on California Street in the Financial District since 1967.
More info in Wikipedia:
Though they now take reservations, most of the restaurant is for walk-in diners. They have a long bar with the front section for drinking only, and the rear section of the bar for diners. There are also some tables and some private booths on one side. Old school vibe befitting an old school restaurant with lots of wood and brass, waiters in white lab coats.
Tadich is one of the oldest restaurants in the USA, and the food is pretty old school too. Lots of meat/fish and potatoes. They also have a good cioppino. This is what I had for a recent dinner:
Sourdough Bread and Butter (free)
From what I remember from Chowhound discussions Boudin made a special dark crust sourdough for Tadich. I’m not sure if this is the case anymore though, this loaf and the ones I’ve had recently have been lighter than I remember from before. Still a good piece of sourdough.
Martini with Olive ($13.75)
Tadich makes a good martini.
Also had a pint of Anchor Steam ($7.75), which they still had on tap.
Dinner Salad with Crab & Shrimp ($16.50)
A very nice salad, with spring greens, tomato, and a good amount of little bay shrimp and Dungeness crab. You can get it with your choice of dressing, mine was with Louie dressing.
Sand Dabs ($33)
One of their signature dishes, and one that I have ordered often. When available that is - they don’t always have them. A sand dab is a small flatfish similar to a flounder, and I believe these are fished out of the SF bay. These came pan fried and already deboned. Delicate firm, white fleshed fish. Nicely fried with a slightly crispy crust. Like most of their meat and fish dishes this came with some simply sauteed vegetables (broccoli, carrots, cauliflower, zucchini) and Long Branch potatoes, which are kind of like extra large steak fries where the center still has some firmness. And a large bowl of tartar sauce on the side.
Tadich Rice Custard ($9)
Rice custard for dessert. This was ok. More like a firm vanilla egg custard on top of a rice bottom, topped with whipped cream. This was my time trying this dessert and I probably wouldn’t order this again.
More pics:
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