Parking is on the shoulder, ordering is inside the store, and seating is first come, first serve, but once you're hunched over a glorious plate of oysters (you'll get used to the traffic zipping behind you on Highway 1), it's all worth it. Bivalves are offered half a dozen ways — including with chorizo or smoked with crostini — and they all come directly from their own beds at the Tomales Bay Oyster Company, which couldn't be a closer connection to the brine of the bay. Informal to the max, the Marshall Store is everything seafood and a particularly great place to indulge in Dungeness crab while it's still in season.

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If only I lived nearby, I would go daily. One of my favorite food stops in the world. I never go near Tomales Bay without stopping here. It is an important ritual and it should be yours too. The BBQ oysters are simply divine. Tried the Fish Stew this past time and it was equally well prepared. The are juicy, perfectly prepared and the flavors of their sauces are downright delicious. Served with tangy hot fresh Sourdough bread. We tried the raw Kumamoto as well and they were super fresh and as good as they usual. I do think the Preston Point are best BBQ'd than raw. But, I will not tarnish this review with anything but glowing opinion of their food. Read More

TRAVEL + LEISURE

The Marshall Store & Oyster Bar, a seafood shack perched on timber pylons, we found a dining experience that’s even more low-key, the ultimate example of a certain kind of meal: unfussy, delicious, relaxed. It’s nominally a general store, and though they sell beer and wine—including some inspired selections from importer Kermit Lynch—they can’t legally serve it, though they will lend you a corkscrew. The store farms its own exquisite oysters, and prepares them three ways: raw, Rockefeller (piled with spinach and cheese), or, the local specialty, barbecued (grilled with house-made barbecue sauce). 

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Eater: San Francisco

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