New York has Peter Luger; San Francisco has Tadich Grill. Like the sharp and salty taste of briny oysters, there's something raw, familiar, and comfortable about the straight-shooting experience of dining at Tadich Grill.

We sat down with General Manager David Hanna during a late summer morning, just before the kitchen opened for its regularly busy lunch. Hanna has been with Tadich Grill for over five years and is now overseeing the restaurant's first expansion beyond its roots — a few weeks ago, its second location opened in Washington, DC.

Few restaurants can boast the history and longevity of this steak and seafood restaurant in the heart of San Francisco's Financial District. Opened as a hot food stand in 1849 during the California Gold Rush by three Croatian immigrants, Tadich Grill has come a long way in its 160+ years and consistently serves fresh seafood dishes, perfect for San Francisco's chilly weather.

Unlike most establishments in San Francisco, you'll find the same familiar faces at Tadich Grill, day after day. The restaurant has only had eight different chefs in its lifetime and many of the waiters have been employed here for over a decade. Perhaps the continuity with the staff has helped Tadich Grill sustain its character and quality as long as it has.

Listen to our interview with David Hanna to hear the full story behind this historic “cold day” restaurant.