Caramel sauce, thai chile, fresh ginger, cilantro. $19 The Slanted Door, San Francisco CA
Ugh, this was another 7×7 list disappointment. I much rather prefer their catfish clay pot. There nothing super great about this dish except that they use organic chicken, so the chicken was tender and moist. That said, the sauce was very salty and it cost almost twenty bucks! Totally not worth the money for a mediocre dish at a pretentious tourist trap. Oh how I miss the days when it was cool to go to The Slanted Door at it’s old Mission location.
7×7 Magazine’s The Big Eat San Francisco: 100 Things to Eat + Drink Before You Die – 2014
Served with cilantro, ginger, thai chilies, and onions. $15 The Slanted Door, San Francisco
This was my absolute favorite dish at The Slanted Door! I remember ordering this back in the day when the restaurant was still in its small space on Valencia Street. I loved it then and I still love it today. It has such a deep, rich flavor and the catfish is so tender and fall-apart flakey. The sauce is SO amazing with the caramelized onions. The catfish slices do have a lot of bones in them so be careful! I’m used to fish bones, and I actually like that they’re there because they add more flavor to the dish. Beautiful and delicious!!!
With green onion, fresh dungeness crab meat, and garnished with cilantro. $19 The Slanted Door, San Francisco
This has got to be one of The Slanted Door’s most popular dishes. It’s absolutely delicious and the flavors are amazing. Even the noodles have absorbed a great seafood/crab flavor. There are large chunks of dungeness crab hidden throughout the pile of clear, al dente noodles.
7×7 Magazine’s The Big Eat San Francisco: 100 Things to Eat + Drink Before You Die – 2010, 2011, 2012
I’m not a big Bloody Mary fan, but this one was absolutely beautiful! I love the purple cauliflower made the entire cocktail. It was unexpected and pretty. The drink had a nice kick, but it took forever to reach out table. I think we had eaten a course or two before it finally arrived – not cool! $10 The Slanted Door, San Francisco
Slanted Door spring rolls (foreground): shrimp, pork, mint, lettuce, vermicelli noodles.
Vegetarian spring rolls (background): tofu, shiitakes, cabbage, mint, lettuce, vermicelli noodles.
Served with peanut sauce. $10 for a half and half order The Slanted Door, San Francisco
These were so good and refreshing. When we were ordering I only wanted the Slanted Door spring rolls, but the waiter suggested that we get half and half. I’m so glad we did because the Vegetarian spring rolls were amazing. I actually liked them better, hehe. The Vegetarian rolls had more flavor, mostly from the shiitake mushrooms. I did like how there was a thin slice of pork rolled throughout the Slanted Door rolls. The peanut sauce was different from others I’ve tried. It almost had mayo texture and flavor in it, very creamy. I wasn’t a fan at first, but it grew on me.
I decided to have a hot Vietnamese coffee during this meal, foregoing the iced version. This was definitely a swankier version from the ones you get at your corner Pho shop. The metal filter wasn’t beat up and they provide a pottery dish to place it on. What I didn’t like was that the coffee had already finished dripping through the filter before it got to my table. Part of the fun is watching it drip down. The expeditor also stirred in the condense milk for me! I appreciated the service but I would have preferred to do it myself. 😦 These are minor complaints though since the coffee was delicious! $4 The Slanted Door, San Francisco
Served with roasted peanuts, rau ram (Vietnamese coriander), fresh lime juice and rice crackers with black sesame. $12 The Slanted Door, San Francisco
This dish was tasty and very fun to eat! The large rice crackers were great to break apart and eat with the beef. They provided a nice crunch and didn’t take away from the carpaccio flavor. I loved how they dressed the beef. I don’t think I’ve ever had rau ram in this way. I couldn’t quite tell what it was while I was eating it. It didn’t have a lot of flavor, maybe a slight bitterness, but it was a pretty sturdy leaf. I loved the texture combined with the roasted peanuts. The color of the carpaccio was a little off-putting because the lime juice had begun to cook the beef and made it a weird grey flesh color. Regardless, it tasted amazing! Noms!
Rau rum (Persicaria odorata) is commonly called Vietnamese coriander, Vietnamese mint, Vietnamese cilantro, Cambodian mint, and hot mint.