Vietnamese... organic, sustainable

Some folks are well aware that Eric and I love the Vietnamese cuisine. And we really don't get enough comparable restaurants here in Atlanta. We knew when we originally planned to go to San Fran that it was an absolute, nothing-holding-us-back, no iota of hesitation to go to the nationally-acclaimed Slanted Door.



Charles Phan has created an absolute gem of a restaurant. Combining all of the qualities of a traditional Vietnamese cuisine with sexy cocktails, organic and sustainable foods, and shared plates. Supposedly, 20 of his family members work all over the restaurant.

We began with wine (a Loire 2006 Pinon Vouvray) and beer (Belgium's Witkap-Pater). Delightful. Later, an interesting red German paired well (2005 Schloss Schonborn pinot, Rheingau, Germany).


We began with crispy vegetable imperial rolls with taro root, cabbage, cellophane noodles, and peanuts.


Next, chicken claypot baked with caramel sauce, chiles, and fresh ginger.


We shared the Niman Ranch shaking beef consisting of cubed filet with garlic, watercress, and red onions.


Lastly, a little sweet, a little tart: caramelized pineapple with creme fraiche on a bed of blanc mange and basil gelee.


This is the one place you must stop when in San Fran. It is worth the wait. These flavors will linger with us for a long time.