vegetables.

At the Gianduja at Union and Stockton streets, one is certain to get
fish cooked well and that it is perfectly fresh. The variety is not so
good as at the Shell Fish Grotto, but otherwise it is just as good in
every respect. At the Grotto there is a wonderful variety but the
quantity is at the minimum because there, too, they will have no fish
that has been twenty-four hours out of the water.

One wonders how a full course dinner entirely of fish can be prepared,
but if you will go to the Shell Fish Grotto you will find that it is
done, and done well at that. Here you can get a good dinner for one
dollar, or if you prefer it they have a Fish Dinner de Luxe for which
they charge two dollars. Both are good, the latter having additional
wines and delicacies.

Down in Washington street, just off Columbus avenue, is the Vesuvius, an
Italian restaurant of low price, but excellent cooking. A specialty
there is fish which is always brought fresh from the nearby Clay street
market as ordered, consequently is perfect. When you give your order a
messenger is dispatched to the market and usually he brings the fish
alive and the chef prepares it in one of his many ways, for he is said
to have more secrets about the cooking of fish than one would think it
possible for one brain to contain. The trouble about this restaurant is
that the rest of the menu does not come up to the fish standard, but if
you desire a simple luncheon of fish there is no better place to get it.

There are three things in which an Easterner will be disappointed in San
Francisco, and these are oysters. Pacific Coast oysters fail in size,
flavor and cooking, when compared with the luscious bivalve of the