Executive Chef Charles Phan relocated the Slanted Door to the Ferry Building in 2004 and created a clean, contemporary setting in which to showcase his modern Vietnamese cooking. The most desirable seats in the 150-person restaurant are those in the circular booths perched slightly above the main dining space (with dead-on views of the bay), although truthfully, you’d be lucky to get any seat in this highly acclaimed, always-booked hot spot. We certainly can’t list all of our favorite menu choices here but two stand-outs are the impossibly fresh Slanted Door Spring Rolls and the melt-in-your mouth Meyer Ranch shaking beef. All of the dishes’ lively flavors harmonize with the riesling-centric wine list. For those “phans” without reservations, spots at the 20-seat bar are available on a first-come, first-serve basis (the restaurant opens for lunch at 11:00 a.M.) And Phan’s to-go shop, out the door, is housed right around the corner in the ferry building’s main hall.