The Slanted Door is one of those classic San Francisco restaurants that had been on my to-go-to list for years. The flagship of chef/restaurateur Charles Phan’s restaurant group, The Slanted Door has made a name for itself with its modern take on Vietnamese cuisine.
I finally got to check this off my list, thanks to Acqua Panna Natural Spring Water, who so kindly invited me to finally get a taste of what everyone has been raving about. Everyone…like the James Beard Foundation. That’s right, The Slanted Door is a nominee for this year’s James Beard Outstanding Restaurant Award.
As I settled into my meal, I could see that the nomination was well-deserved. The vibe was comfortable yet classy. The food had all the vibrance and freshness I loved about Vietnamese street food, but executed by a refined hand, with an eye towards high-quality ingredients and adorned with lavish touches like grass-fed Estancia beef and wild California uni.
And a whole lot of it. Eyes widened as this beautiful plate of sea urchin roe came to the table. Delicate pearls of black tobiko topped the uni, which blanketed crisp slivers of cucumber and creamy avocado. Creamy and luxurious, I tried to make this sea-kissed bliss linger as long as possible.
It passed too quickly, as always, but before we had the chance to miss it, new delights appeared.