By Emily Hodgson
Fisherman’s Wharf, a touristy area packed with seafood vendors, lies at the tip of San Francisco’s North Beach neighbourhood in the north-east of the city.
Here visitors can breathe in lungfuls of salty Pacific air as they hustle to glimpse the sea lions basking on Pier 39. And they can try the local delicacy: Dungeness crab.
The sweet-tasting crustacean is harvested from the Pacific between November and July and is best cooked in salt water and served simply, with hot melted butter. Try it in a burger bun, wrapped in paper, from one of the outdoor stands on the wharf.
For those who prefer their crab without a side of sea air, head a mile or so south to Coi, a French-Californian restaurant with two Michelin stars. The $250 tasting menu features a delicate seasonal dish of Dungeness crab with grapefruit, champagne and a hint of bay.
Photographs: Meg Smith Photography; Kenishirotie/Getty Images/iStockphoto; Alessandro Lai/Getty Images/iStockphoto; hanusst/Getty Images/iStockphoto