Woodhouse Fish Co.
1914 Fillmore St
San Francisco, CA 94115
Dining date: 12/27/13
Known for its fresh seafood, Woodhouse Fish Co. has been a long-time popular option in San Francisco. Two locations exist, in the Castro and in Pacific Heights; I’ve passed by the Pacific Heights location numerous times to see some good-sized crowds waiting for a table at the walk-in-only restaurant. Sometimes you just want to scarf down some fried seafood and a lobster roll, right? I knew that Woodhouse Fish Co. would come in handy exactly for that craving. Coincidentally, it happened on my last evening in San Francisco during this recent holiday trip.
The menu is pretty simple and straightforward, resembling a New England seafood shack mixed with California influences. Three types of clam chowder, fried clams, crabcakes, crab and lobster rolls, fish & chips, fish tacos and cioppino are some of the options. Prices are reasonable, particularly for San Francisco standards. Getting there around 5:45, our wait for a table of four on this Friday evening was about 45 minutes.
Dining date: 9/1/13
A lobster roll is one of my favorite things to eat at casual seafood places. Lately, I feel like it’s been popping up more and more in local Los Angeles restaurants becoming fairly hip. Renditions from Hinoki & The Bird and Son of a Gun have received national attention, while we have trucks/restaurants (Lobsta Truck & Cousins Maine) dedicated to the sandwich. We even have our own lobster roll event called the Lobster Roll Rumble. It’s such a simple thing – really, at its simplest, all you need is lobster, butter or mayo, and bread. Perhaps that’s why it’s spreading so quickly from menu to menu.
Being primarily made up of a rather expensive ingredient, a lobster roll is frequently the most expensive item on a menu. Easily reaching into the mid-$20s and, sometimes, low-$30s (I’m looking at you Water Grill!) I often think twice about ordering something so common that is not likely to fill me up. Appearing easy to make at home, I’ve often thought about making my own for much cheaper…and finally did.
I have a pretty good idea of what my ideal lobster roll is. A warm, buttery and toasted bun is key. Of course, perfectly cooked lobster lightly covered in butter (I’m not a cold mayo lobster roll kind of guy). And, I like little to no filler – just the lobster for me. To me, the keys to success were finding split-top hot dog buns (a relative rarity here) and perfectly cooking the lobster. No one likes overcooked, rubbery lobster.