At San Francisco’s nostalgia-inducing Swan Oyster Depot, the menu includes oysters from both coasts: you might choose among Kumamotos from Humboldt Bay, California; Miyagis from Puget Sound, Washington; Blue Points from Cape Cod, Massachusetts. But if you go to the restaurant, with its marble counter and 18 wooden stools, half of which date back to the 1800s, you might be able to try the favorite oyster of one of the restaurant owners. “If I had one oyster I could eat from anywhere in the world, it would be the Olympia. It’s a very unique oyster, with a very briny, very mineral-y, almost coppery taste,” says Steve Sancimino.
Sancimino loves to tell interested customers that the Olympia is San Francisco Bay’s native oyster and that the miners came and ate them…