Huge fan of breakfast and brunch here: rice porridge, pho, and banh mi (with egg) are so good.
Looking for a street food style experience? Look elsewhere. Here, Charles Phan puts a Pac Heights spin on Vietnamese classics like pho.
Ferry Building OTD. I went to the OTD in the Ferry Building: You must get the Spring Roles! The shrimp, rice, lettuce, and pork wrapped goodness is to die for. Dipped in their delicious peanut sauce! Now you're in heaven! On a sunny day take your spring roles outside to enjoy. It's the perfect lunch break that will cost you about $7. I can't wait to try more at this tasty spot.…
Good any time of day or night.
OTD serves up delicious California Vietnamese style food--many of Chef Charles Phan's classic Slanted Door dishes are featured on the menu. At dinner, you can find the Shaking Beef, shrimp with
glass noodles, and of course, the spring rolls. Other seasonal dishes are featured on the evening dinner menus--and none have disappointed. The wines on tap are a great, fun and inexpensive ways to try some new wines.
The real gems are the dishes that Chef Grace Nguyen dishes up during breakfast and brunch (on the weekends). Whether you prefer a more traditional Vietnamese breakfast (such as the chicken porridge, the beef pho, or the pork buns), or a more western breakfast (highlights include the eggs with pate, or the slow cooked eggs with beef brisket), everything on the menu is delicious. And for me, sometimes there's nothing as comforting as a big bowl of pho along with a mimosa. :)
The interior is beautiful, and simply designed. I've enjoyed sitting at the chef's counter, the bar, the communal table at the front of the restaurant as well as at a table. I've been happy in each location and each time!…
Citysearch Editorial Review. From the stark Olle Lundberg décor to the signature crispy rolls and meat filled claypots, the latest Out the Door location is classic Phan. It's like the cool older brother to the Westfield Center and Ferry Building spots. Call for takeout or head in to check out the open kitchen, complete with fire hearth and sleek interior. The gentle hands of chef Grace Nguyen are behind dishes like shredded pork with fish sauce and lemongrass tofu with shiitake mushrooms. Choose wisely; some plates, like the Dungeness crab with cellophane noodles, seem pricey for the quantity of seafood. Despite the sharp surroundings and the occasional questionable item, the atmosphere is welcoming and the menu is solid.…
