Charles Phan at The Slanted Door

Bio

Charles Phan is a chef, author, and owner/founder of The Slanted Door Group. A group that is serving vibrant home-style Vietnamese food in a modern setting. He received the James Beard Award for Best Chef California in 2004 and The Slanted Door was awarded Outstanding Restaurant in 2014.

Accolades

  • Who's Who of Food & Beverage
    James Beard Foundation
  • Best Chef: Pacific
    James Beard Foundation
  • Nominee for Outstanding Restaurant (The Slanted Door)
    James Beard Foundation
  • Silver Spoon Award
    Food Arts magazine
  • Author
    Vietnamese Home Cooking, The Slanted Door: Modern Vietnamese Food
  • ChefsFeed Winner
    One of the Best Things to Eat in SF

My Restaurants

  • The Slanted Door
    1 Ferry Building #3
    1 Ferry Building, Shop #3
    San Francisco, CA
  • Out the Door
    1 Ferry Building, Ste 3
    1 Ferry Building, #5
    San Francisco, CA

Where I Eat

From My Menu

Chef Loretta Keller reviews Chicken phở at Out the Door
$$ | Asian
Embarcadero
"This is my favorite soup, period. I love the rich and clean broth. It has super flavorful chicken, thin noodles, Thai basil, bean sprouts, fresh jalepeños, and fried shallots. It's sooo satisfying and healthy."
Chef Gracie Nguyen reviews Cellophane & crab noodles at Out the Door
$$ | Asian
Embarcadero
"This dish is one of my favorite homey-feeling dishes. I used to eat it all of the time when I was the chef at OTD. It's also super similar to a noodle dish my Grandmother cooked. The noodles have a great texture and the fresh crab is so delicious. I add a little spoon of sambal and mix it all up to bring some heat, which makes it even more craveable. "
Chef Ryan McIlwraith reviews Wonton & egg noodle soup at Out the Door
$$ | Asian
Embarcadero
"This soup is both convenient and satisfying. It should come with a warning label that it may cause addiction. I believe the thrice-fried pork crackling croutons may be the culprit for these addictive properties. Don’t forget to grab a couple of packets of Sriracha if you like your soup with a little kick. "
Chef Ken Frank reviews Daikon cakes at The Slanted Door
$$$ | Asian
Embarcadero
"When I go into the city for wine tasting events with my sommelier team, we take the ferry (the truly civilized way to do this) and snag an early lunch table at The Slanted Door. While I always find some new tasty treats, it’s the simple stuff they do—like these chewy, umami-infused daikon cakes—that get me Jonesin' every time."
Chef Lori Baker reviews Grilled 5-spiced chicken at Out the Door
$$ | Asian
Embarcadero
"I get this grilled chicken dish every time I go there for lunch. It comes with vermicelli noodles, peanuts, and a crispy imperial roll. But no bean sprouts for me, please!"
Chef Michelle Mah reviews Steamed chicken bun at Out the Door
$$ | Asian
Embarcadero
"I can't get enough of the steamed chicken buns from Out The Door. Even before I started working with Charles [Phan], I was a fan. It’s just a bun like no other—more salty, peppery, and earthy rather than sweet and cloying, which I find with most Asian steamed buns."