This modern, busy waterfront restaurant in San Francisco's revitalized Ferry building serves Vietnamese dishes and is one of the most highly-regarded restaurants of its type in California. It's often packed, so it's a good idea to make a reservation.
Run by Charles Phan, with innumerable relatives involved in the operation, the restaurant specializes in Asian food adapted to the Western palate, a fusion of the freshest ingredients inspired by the street food of his childhood in Vietnam. In keeping with western tastes, Phan has worked with pastry chefs to develop a range of Asian-inspired desserts. His interest in wines led him to develop a large list heavy on German and Austrian rieslings. Belgian beers also complement the flavors of Vietnamese cuisine.
The menu is extensive and includes a raw bar. Specialties include shaking beef, daikon rice cakes, caramelized tiger prawns, chicken clay pot and wood oven-roasted whole fish.
The restaurant is open for lunch and dinner and features a prix-fixe option at both meals for large parties. Phan recently won a James Beard award.