Sardines
$$$, Happy Hour, Full Bar, Asian, Logan Square
"Lucky enough to get a table at Fat Rice last nite."
ChefMichelle Mah
San Francisco
About Michelle Mah
Michelle Mah is the Director of Operations for The Slanted Door. After graduating from the California Culinary Institute, she worked in various restaurants. In 2005, she stepped in to captain Kimpton's Ponzu restaurant and was named one of San Francisco Chronicle's "Rising Star Chefs" of 2006 along with Corey Lee of French Laundry and Mike Yakura of Le Colonial.
My Venues
- Slanted Door
- 1 Ferry Building #3
- 1 Ferry Building, Shop #3
- San Francisco, CA
Accolades
- Rising Star ChefSan Francisco Chronicle
- 10 Sexiest New RestaurantsDetails magazine
Where I Go Out
At My Venues
Omero Cellars 2015 Gamay noir
$$$, Happy Hour, Outdoor Seating, Reservations, Full Bar, Vietnamese, Cocktail, Embarcadero
"Call me gamaybe?!? #oregonwine"
Dim sum
$$$, Happy Hour, Outdoor Seating, Reservations, Full Bar, Vietnamese, Cocktail, Embarcadero
"Dim sum solo...... when Bossman leaves but you're still eating for two...... #didntfinish"
Grass-fed Estancia shaking beef
$$$, Happy Hour, Outdoor Seating, Reservations, Full Bar, Vietnamese, Cocktail, Embarcadero
"The tender juicy pieces of beef tenderloin melt in your mouth! Brilliant dish!"
Bar menu
$$$, Happy Hour, Outdoor Seating, Reservations, Full Bar, Vietnamese, Cocktail, Embarcadero
"No trip to San Francisco would be complete without a seat at the bar at the Slanted Door."
Daikon cakes
$$$, Happy Hour, Outdoor Seating, Reservations, Full Bar, Vietnamese, Cocktail, Embarcadero
"I never get tired of this dish. It always has a creamy texture that teases my taste buds."
Daikon cakes
$$$, Happy Hour, Outdoor Seating, Reservations, Full Bar, Vietnamese, Cocktail, 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."
