Tony's Seafood was originally established by Anton ‘Tony’ Konatich, a Croatian fisherman from the Isle of Iz, back in 1948 when Marshall was a working port shipping fresh butter, milk, and seafood south to San Francisco by single gauge rail. Anton brought his family over from Iz and opened Tony’s to sell and serve his catch to the local community. The Konatich family ran the place for three generations, dishing out heaps of seafood and sea stories with the kind of grit that defines Marshall.

In 2017, Hog Island Oyster Co. purchased Tony’s from the family and took on the restoration of this historical landmark. Co-founder John Finger explains their vision: “Tony’s means so much to so many people. Tomales Bay and the surrounding hills connect us all with a sense of place. Tony’s has always been the gathering spot for celebrating these connections. We want to preserve this, paying homage to the stories, traditions, and foods of old, while creating a space to welcome in new ones.”

Walking up to Tony’s, you’ll find plenty of outdoor seating scattered across the property with views straight out over the water toward Point Reyes National Seashore. The setting feels authentically maritime without trying too hard—weathered wood, salt air, the sound of water. Your dog can sit with you at the outdoor tables while you dig into fresh, locally sourced seafood. The menu changes based on what’s available and in season, so you’re eating what was actually caught recently, not what’s been sitting in some supply chain.

The atmosphere carries the weight of nearly eighty years of history—locals still show up, travelers pass through, and everyone shares the same view. It’s the kind of place where eating seafood outdoors with your dog feels completely natural, like you’re part of something that’s been happening here for generations. Parking is easy enough, and the whole scene moves at a pace that lets you actually enjoy your time there.