Sam’s Chowder House

Specialties

From the seafood and meats, to the produce and artisanal cheeses, Chef Rossman’s mantra is sustainable, fresh, local when possible and always seasonal. Produce in the fields of Half Moon Bay in the morning often finds its way onto the salad plate at Sam’s by evening.

This passion for fine, fresh ingredients is evident from the house-​made dressings, sauces, pastas, and charcuterie, to the house-​made desserts. Sam’s is committed to the environment and offers sustainably-​fished seafood items and hormone-​free meats.

Even the cooking oil used for the restaurant’s famous fish and chips is cholesterol and trans-​fat free, making it perfect for recycling. In fact, the the 300+ gallons a week Sam’s uses is picked up weekly by the local auto repair store to produce diesel for it’s fleet of cars. The buildings rooftop is covered with solar panels and the restaurant uses 100% biodegradable and compostable boxes made from sugarcane for to-​go packaging.

History

Established in 2006.

Owner Paul Shenkman and Executive Chef/​Partner Lewis Rossman both hail from the East Coast, and these two visionaries have brought their ideas and remembrances of what a true family-​friendly «fish house» experience was like along the Atlantic seaboard, and delivered it to the West Coast.

They both spent countless summers at the beach communities growing up, with fantastic memories of delicious meals shared with family and friends at these casual and relaxed fish houses set right on the water. Sam’s is the realization of all of these memories and more.

This influence can be seen from the award-​winning Maine Lobster Rolls, voted «Best Five Sandwiches in America» by NBC’s The Today Show, to oceanfront setting, and the casual ambience of the restaurant itself.

Meet the Business Owner

Paul S.

Business Owner

Paul Shenkman, owner and proprietor, has always dreamed of opening a restaurant on the water, reminiscent of the fish houses found along the shores of the east coast. «The space where Sam’s now stands is the ideal setting for a traditional seafood restaurant,» says Shenkman. «It has the most magnificent views of the Pacific and Pillar Point Harbor from every seat in the house, and easy access from Highway One, the surrounding beaches and the harbor. As soon as I heard the property was on the market, I knew my dream of turning this fantastic location into a treasured gem in our community would come to life.»

Owner Paul Shenkman, Executive Chef/​Partner Lewis Rossman, and their team have strong connections to the community and the surrounding area and are very committed to both the environment and ecological system from where Sam’s food is sourced and grown.