Out The Door

$$AsianPacific Heights, Lower Pac Heights
Medium 7d9494b2 fa67 43e0 9561 a08f8435b368
Mon 11:00 am - 2:30 pm, 5:30 pm - 9:30 pm
Tue 11:00 am - 2:30 pm, 5:30 pm - 9:30 pm
Wed 11:00 am - 2:30 pm, 5:30 pm - 9:30 pm
Thu 11:00 am - 2:30 pm, 5:30 pm - 9:30 pm
Fri 11:00 am - 2:30 pm, 5:30 pm - 10:00 pm
Sat 9:00 am - 3:00 pm, 5:30 pm - 10:00 pm
Sun 9:00 am - 3:00 pm, 5:30 pm - 9:30 pm
2232 Bush St
San Francisco, CA94115
Call: 415.923.9575
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Reviews & Posts

Chef  reviews Steamed pork bun at post.venue.name
Steamed pork bun
"I always get one of these (sometimes two) when I head to the Ferry Building to shop. The consistency of the bun makes it the best steamed bun I have ever had."
Chef  reviews Steamed chicken bun at post.venue.name
Steamed chicken bun
"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."
Chef  reviews Chicken phở at post.venue.name
Chicken phở
"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  reviews Wonton & egg noodle soup at post.venue.name
Wonton & egg noodle soup
"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."
Cellophane & crab noodles
"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."

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