The Slanted Door
The drink menu is eclectic, ginger limeade, French 75, Salted Paloma, and the Moscow Mule are side by side with the Piña Colada—served over ice with house made coconut cream, freshly squeezed pineapple & lime juices and El DoradoRum-this is a grown up piña colada without cloying sweetness.
Summed up as modern Vietnamese cooking with a killer view of the San Francisco bay, James Beard Award-winning Chef Charles Phan’s Slanted Door restaurant manages to be foodie relevant 25 years after its doors first opened in 1995. An excellent waitstaff willing to make recommendations, creative bartenders, vibrant plates, and a two story glass high walled dining room perfect for seagull and people watching, add to this 415 experience. The green papaya salad with pickled carrots and roasted peanuts is a tasty palate cleanser to savor between bites of family-style proportioned plates with complex spices such as the classic not to be missed shaking beef (cubed filet mignon, watercress, red onion, lime sauce) and the spicy glazed Star Route Farms baby farms carrots (a perfectly glazed sweet and spicy vegetarian option). Family, hippy, yuppy, and millenial friendly, Phan’s fan base is so vast that his cookbook, The Slanted Door, makes it possible to cook this Bay City eatery’s classics at home.
