The Slanted Door

Modern Vietnamese

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The restaurant that put Modern Vietnamese cuisine on the country's culinary map, The Slanted Door, has broken records (being California's highest-grossing, independently-owned restaurant) and won awards (James Beard Outstanding Restaurant in the US in 2014) since opening in 1995 in the Mission District. Years ago, pioneering chef Charles Phan moved the restaurant to the Ferry Building along the Embarcadero, garnering countless new fans for his fresh takes on Vietnamese fare, including his popular cellophane noodles with Dungeness crab. Phan sources solely organic, local produce and humanely raised animals. Set to Bay views, drink menus are equally intriguing from Erik Adkins' expertly-crafted cocktail menu to an array of German Rieslings and unique sparkling wines.

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What the Food Critics are Saying

"Celebrated chef-owner Charles Phan has mastered the upmarket, Western-accented Vietnamese menu. To showcase his cuisine, he built a big space with sleek wooden tables and chairs, white marble floors, a cocktail lounge, a bar, and an enviable bay view. Among his popular cult dishes are green-papaya salad, daikon rice cakes, cellophane crab noodles, chicken clay pot, and shaking beef (tender beef cubes with garlic and onion)—and they don't come cheap, although the dishes are made with quality ingredients. The restaurant has also become a regular stop for those who appreciate finely made cocktails, many of them created by star bartender Erik Adkins." - Fodors


A modern take on traditional Vietnamese cuisine using the finest, freshest local ingredients.


The spacious, modern dining room in the Ferry Building overlooks the bay.


  • Winner: James Beard Foundation, Outstanding Restaurant 2014
  • Best Restaurants in Embarcadero 2017 — Zagat
  • Crispy Imperial Rolls: 100 Things to Eat in San Francisco Before You Die 2016 — 7x7 Magazine
  • San Francisco's Most Popular 2015 — Zagat
  • San Francisco's Best Vietnamese Restaurants 2015 — Zagat
  • Bay Area's Top 100 Restaurants 2014-2015 — San Francisco Chronicle
  • Three stars from the San Francisco Chronicle 2004
  • Zagat rating of 4.6 out of 5

Menu for The Slanted Door

Dinner Menu


  • Barbecued Willis Ranch Pork Spareribs scallion, cilantro, honey-hoisin sauce
  • Daikon Rice Cakes shiitake mushroom, shallot, sweet chili soy
  • Grilled Sausage Stuffed Squid thai chili & pink lady apple marmalade, cilantro
  • Wood Oven Roasted Manila Clams black bean, shallot, ginger, chili, scallion
  • Vietnamese Crêpe gulf shrimp, pork shoulder, bean sprout, yellow onion
  • Prather Ranch Beef Carpaccio lime juice, rau ram, roasted peanut, toasted sesame rice cracker


  • Branzino & Tamarind ginger, cilantro, pineapple, bean sprout


  • Grapefruit And Jicama red cabbage, pickled carrot, candied pecan
  • Green Papaya pickled carrot, rau ram, crispy shallot, roasted peanut


  • Crispy Imperial Rolls gulf shrimp, pork shoulder, glass noodle, roasted peanut
  • Crispy Vegetarian Imperial Rolls taro root, cabbage, glass noodle, roasted peanut
  • Slanted Door Spring Rolls gulf shrimp, pork, mint, peanut sauce
  • Vegetarian Spring Rolls tofu, shiitake, cabbage, mint, peanut sauce

Poultry & Game

  • Organic Chicken Claypot caramel sauce, thai chili, fresh ginger
  • Stir Fried Organic Chicken raisin, ginko nut, walnut, cashew, chinese date
  • Wood Oven Roasted Lemongrass-garlic Dinner bell farms pastured half chicken ginger citrus sauce, extra virgin olive oil, cilantro


  • Caramelized Wild Gulf Shrimp garlic, yellow onion, caramel chili sauce
  • Cellophane Noodles green onion, dungeness crab, sesame
  • Pan-seared Day Boat Scallops braised frisée, chili-lime butter sauce, rau ram
  • Banana Leaf Braised Branzino cilantro, lime, green garlic, spring onion
  • Stir Fried Wild Gulf Shrimp dinner bell farm shishito pepper, chili, ginger
  • Spicy Monterey Squid pineapple, sweet red pepper, jalapeño, thai basil
  • Wood Oven Roasted Arctic Char jicama, grapefruit, cucumber-lime dipping sauce


  • Hodo Soy Beanery Organic Tofu braised tofu, sweet roasted chili sauce, lemongrass
  • Chue Farm Japanese Eggplant coconut milk, roasted chili paste
  • Star Route Farm Baby Spinach garlic, caramelized shallot
  • Hodo Soy Beanery Yuba 'noodles' roasted chili, nameko mushroom, brussels' sprout
  • Chue Farm Baby Bok Choy baby shiitake, garlic
  • Allstar Organic Curly Kale garlic, rice wine
  • Catalan Farm Spicy Broccoli braised tofu, lion's mane mushroom
  • Rodoni Farm Brussels' Sprouts pioppini mushroom

Raw Bar

  • Chilled Wild Louisiana Gulf Shrimp spicy cocktail sauce, thai basil aioli
  • Half Dozen Oysters zen (bc), chelsea gem (wa), cortes island (bc), chatham (ma)
  • Live Atlantic Sea Scallop black tobiko, lime-cilantro vinaigrette, sea salt
  • California Yellowtail crispy shallot, thai basil
  • Fluke & Scallop Ceviché cilantro, habañero, mango, young coconut, crispy plantain
  • Wild California Uni black tobiko, avocado, cucumber


  • Jasmine Rice
    Per Person $2.00
  • Massa Organics’ Brown Rice
    Per Person $3.00
  • Autographed Copy Of 'vietnamese Home Cooking' by charles phan. take home now or have us ship as a gift


  • Grass-fed Estancia Shaking Beef cubed filet mignon, watercress, red onion, lime sauce
  • Grilled Prather Ranch Ribeye Steak garlic soy sauce, roasted cippolini onion, wild mushroom
  • Grilled Grass-fed Anderson Ranch Lamb Rack crispy potatoes, tamarind sauce
  • Mesquite Grilled Range Brothers Berkshire Pork Chop grilled pear, cilantro, chili-lime dipping sauce


  • Meyer Lemon Meringue Tart
  • Coconut-lime Sorbet
  • Key Lime Cotton Candy
  • Warm Apple & Caramel Upside Down Cake ginger ice cream
  • Chocolate Souffle Cake unsweetened cream
  • Sage Panna Cotta poached orange

1 Ferry Building #3
San Francisco, CA 94111

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  • Price Range: $$$
    Atmosphere: Lively, Modern, Trendy/Scene
  • Dress Code: Casual
    Good For: Hot Spot, People Watching, View
  • Noise Level: Loud
  • Wine Spirits: Full Bar
    Phone: (415) 861-8032
  • Private Dining Room: Yes