I first heard of The Slanted Door when it opened 11 years ago. The waiting list was always one to two months’ long so I never tried to eat there. Today, after a res made two weeks ago, I finally dined there with my colleague Lorie and it was well worth the wait.
With seating for 150 along SF Bay in The Ferry Building, its stunning views are enough to attract a crowd. But the modern Vietnamese food showcasing abundant produce, ecologically farmed feat, fresh seafood and more by Executive Chef Charles Phan are the real draw.
We started with potent mojitos, followed by Japanese yellowtail with fried shallot and thai basil. It was so tasty, we didn’t dare add soy sauce to it (well, just a little for comparison).
Next, we tried the Slanted Door and Vegetarian Spring Rolls with mint and peanut sauce. Both were exquisite but the vege with tofu, shiitake mushrooms and cabbage were actually more delectable than the shrimp and pork.
We followed this with rare Mesquite Grilled Ahi Tuna with spicy ginger-soy dipping sauce and Organic Asparagus with black trumpet mushrooms. Both were perfection on a plate.
Forcing ourselves to try dessert, we licked the plate on the Chocolate-Peanut Butter Layer Cake with Vanilla Bean Ice Cream.
Though the room is a bit noisy, it’s a great escape for nearby workers or out of town visitors.
A: 1 Ferry Building #3, San Francisco, CA 94111