Although it's been building momentum as of late, the combination of oysters and single malt should hardly be viewed as mere trend; they've been soulmates from the start. The maritime notes of a luscious bivalve reverberate in the finish of a fine scotch — particularly those distilled and aged upon the craggy, seaside shoals of Islay, on the western border of the U.K.
Half a world away, San Francisco is blessed with access to some of the finest oysters, well, anywhere. Since the city is also known to fancy a dram of whisky from time to time, it should surprise no one that local restaurants and bars are embracing this intuitive pairing. And if you don't feel like going out, it's easy enough to enjoy the experience right in your home kitchen.