Scoma's, founded in 1965 by Al and Joe Scoma, has transformed from six stools to a celebrated 350-seat restaurant in San Franciscoâs Fisherman's Wharf. Initially serving fishermen, its reputation quickly grew through dishes like clam chowder and cioppino. The restaurant has maintained its nostalgic charm despite expansions and now serves up to 450,000 customers yearly. Under executive chef Gordon Drysdale's leadership, Scoma's embraces a local and seasonal culinary approach. Notably, it has a loyal staff, with many employees serving for decades, contributing to a familial atmosphere and enduring customer relationships.
Sancia's father, Al, and his brother, Joe, opened Scoma's in 1965 with just six stools and their Sicilian mother's recipes.
Ray Galvin has been a server there for a whopping 33 years because they treat him like family, he said.
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