09 Jul It’s Always Balanced at the Slanted Door
A visit to San Francisco isn’t complete without a meal at the popular modern Vietnamese Slanted Door. Opened in 1995 on Valencia Street, the famous restaurant moved in 2004 to their current location in San Francisco’s Ferry Building. The restaurant may not be new but this foodie haven is still in high demand and advanced reservations are highly recommended.
The space at Slanted Door is vast and yet always full. The large lounge and glass bar is where to go without reservations. If you can find a seat, you can order from the full menu. There is an outside patio for those rare warm San Francisco days. The dining area has boothes and tables and you will regularly see large groups of both locals and tourists seated around them.
To start off a meal at Slanted Door, grab a cocktail at the bar. The Cocktail progam is managed by Bar Manager Erik Adkins. Erik is one of the top talents in San Francisco and his cocktails are refined and executed with precision. He ultilizes fresh, local ingredients to create cocktails that demonstrate a link to agriculture.
Mai Tai (Appleton’s V/X Rum, lime juice, cointreau, orgeat, cane syrup, on the rocks) and Bee’s Knees (Miller’s Westbourne strength gin, blackberry honey, and lemon juice)
From the fresh cocktail list, we moved onto the wine list. The wine list, managed by Wine Director Chaylee Priete, features wines that are ecologically-minded. To complement the diverse menu which includes many spicy dishes, the wines offered tend to have higher acid and lower alcohol, such as crisp, mineral Austrians, off-dry German Rieslings and aged Burgundies and Nebbiolos.
Once drinks are underway, the friendly and professional staff are great guides thruough Chef Charles Phan’s diverse menu which blends Vietnamese techniques with local organic and sustainable ingredients. From the raw bar to spring rolls to noodles to meat, poultry, seafood, to sides, the quality is high and you can’t go wrong with any decision.
California Yellowtail, crisy shallot, lime, thai basil
Half Dozen Oysters
Crispy Imperial Rolls, gulf shrimp, pork shoulder, glass noodle, roasted peanut – a Slanted Door signature dish! Grab a crispy roll, wrap it in a bed of lettuce with some noodles and mint leaves, then dip it in the fish sauce.
Barbecued Willis Ranch Pork Spareribs, scallion, cilantro, honey-hoisin sauce – you will want to lick up every drop of the sauce!
Mesquite Roasted Range Brothers Pork Chop, crispy cracklin, pork belly, lemongrass, grilled pineapple relish – pork chop AND pork belly in one! The pineapple relish adds a refreshing, tropical flavor to the rich dish.
Grassfed Estancia Shaking Beef, cubed filet mignon, watercress, red onion, lime sauce – a classic dish of juicy, tender, medium rare steak.
Chue Farm Japanese Eggplant, coconut milk, roasted chili paste – the eggplant is so tender but has a kick.
Organic Chickten Claypot, caramel sauce, thai chili, fresh ginger – tender chicken in a light but flavorful broth
Carmelized Wild Gulf Shrimp, garlic, yellow onion, caramel chili sauce – a sweet and spicy sauce.
Star Route Farm Baby Spinach, garlic, caramelized shallot – a simple, flavorful vegetable compliment to the protein dishes.
