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891 Beach Street/Ghirardelli Square
Cuisine: Modern Vietnamese Cuisine
Pluses: Innovative food. The main dining area is a beautiful space that is at once elegant and casual. Architectural elements were designed to evoke Vietnam's rich cultural heritage, from the traditional to the colonial.
Minuses: When the restaurant is full, it can be hard to visit because of the noise.
Prices: Dinner starters: $7-$16; main: $15-$29
Overview: Open: Lunch Monday-Friday; Dinner nightly
Visa, MasterCard, American Express, Discover
Valet Parking, On-Street Meters, Nearby Parking Garages
Dressy Casual Attire
Non-Smoking Except Outdoors
Private Dining Room
Upstairs Cham Bar with sitting area
Afternoon Tea (Vietnamese Coffee and Tea from their own plantation in Vietnam)
Ana Mandara's Executive Chef is Khai Duong, a classically trained chef and a native of Nha-Trang Vietnam. His success has come from his ability to prepare classic Vietnamese recipes using French technique and reflecting American style. Chef Duong is a summa cum laude graduate of Le Cordon Bleu Academie Culinaire de Paris. Look for Seared Foie Gras With Truffle Oil & Fresh Mango; Vegetarian Monk's Purse with Shiitake Mushrooms Leeks, & Jicama; Wokked Tornedos Of Beef Tenderloin, Sweet Onions & Peppery Cress; Seared Mekong Basa, Scallion Flowers, Spicy Lemon Sauce; Seared Lobster with Lobster Roe-Cognac Sauce & Ginger Sticky Rice; Sauteed Halibut Served in Miniature Wok with Dill, Scallion, & Prawn Sauce; and Char-Grilled Duck Breast With Morning Glory Greens, Plum Sauce. Desserts are not to be missed: Crispy Mango Springrolls; Coconut, Vanilla Creme Anglaise, Mango Sauce Emerald Pandan; Mung Bean Gateau, Vanilla Bean Sauce; Meyer Lemon Mousse Fresh Orange Cup; and Selection of House-Made Sorbet and Ice Creams. The innovative food and stunning decor help make Ana Mandara a must-do San Francisco dining experience.