| About: | Known for their astounding repertoire of fresh spring rolls and collective small plates, Three Seasons Restaurant has quickly become the dining experience of choice among those who know. Founders Chef Hung Le and Tessa Nguyen bring their concept of fresh premium ingredients combined with innovative food presentation to downtown Palo Alto. The result is an unprecedented and thoroughly addictive spin on traditional Vietnamese flavors. The flagship Three Seasons, in San Francisco's trendy Marina District, has earned the distinction as one of the most acclaimed Vietnamese restaurants in the Bay Area since its inception over three years ago. |
| Hours: | Lunch Mon.-Fri., Dinner nightly |
| Categories: | Vietnamese Restaurants, International Restaurants, Southeast Asian Restaurants, Restaurants |
| Parking: | Street Parking |
| Payment: | MasterCard, Visa, American Express |
| Chef: | Hung Le |
| Cuisine: | Pacific Rim, Vietnamese |
| Ambiance: | Elegant, Fun |
| Feature: | Bar, Entertainment, Late Night, Outdoor Seating, Take Out, Take Out |
| Reservations Policy: | Suggested |
| Smoking: | No Smoking |
| Dress Code: | Business Casual |
| Price: | $6 - $27 |
| Other Contact Info: | Fax: 650 838 0380 Email: info@threeseasonsrestaurant.com |
I have to say I'm very disappointed. I went there during lunch time and thought the food might be good, but I'm really disappointed. It wasn't busy when I went there, but the wait for the food took forever. The waitress was really slow and hardly checked to see if I needed anything. If you do decide to go there don't order the mango beef, papaya salad or the chicken rice noodles. The mango beef is seriously way overcooked and dry. The noodles tasted like it wasn't cooked and you can actually count how many noodles they gave you. For the price that I paid over there you can get really good Vietnamese food in S.F. I don't even want to give it a star, but I guess I have to.
Food is decent--depending on what you order. Place is quite cute. Servers tend to be seated too many tables which results in service which is "not the best", as even the staff will concede, should you speak with them outside of their workplace. It is clearly a poor management issue. Perhaps the manager ought to work her other job exclusively. If you lay eyes on her, you will know exactly what that profession, in fact, is.
Great place to come for a variety of appetizers...