The story
On the windswept shore of Tomales Bay, in the small town of Marshall, Tony’s Seafood has been a gathering place for more than seven decades. Founded in 1948 by Croatian fisherman Anton “Tony” Konatich, the restaurant originally served the local community—fishermen, railroad workers, and travelers—heaps of fresh seafood alongside stories of the sea. The Konatich family ran Tony’s for three generations, building a legacy rooted in the rhythms of the bay.
In 2017, Hog Island Oyster Co. took the helm, restoring and reviving the historic spot. Co-founders John Finger and Terry Sawyer saw Tony’s as a natural extension of their own commitment to sustainable shellfish and coastal community. As Finger puts it, “Tony’s has always been the hub for gathering and celebrating these connections.” The restaurant now operates as part of the Hog Island family, serving seafood that reflects the waters of Tomales Bay and beyond.
The atmosphere is unpretentious and welcoming, with a bayside patio and a private dining room for events. Sunday afternoons bring live music, from acoustic folk to Americana and swing. Tony’s is a walk-in friendly spot, though reservations are also accepted. It’s the kind of place where you might linger over oysters, clams, and whatever the day’s catch brings—simple, well-sourced seafood in a setting that feels genuine.
Michelin recognized Tony’s Seafood with a recommendation in 2026, a nod to its quality and its place within the region’s dining landscape. For anyone exploring West Marin, Tony’s is a reminder that the best seafood often comes with a story—and a view of the bay.
Recognition
Ambience
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