best dim sum san francisco 2017 near geary street

Craig Lee / The Chronicle 2004 Show More Show Less 9 of11įringale pictured in 2011. Ton Kiang restaurant on Geary Boulevard in San Francisco was known for its dim sum. John Storey / Special to The Chronicle 2017 Show More Show Less 8 of11 Patricia Chang 2019 Show More Show Less 7 of11Ĭhef-owner Roland Passot of La Folie in San Francisco. Lasagna course at Francisca’s in San Francisco. John Storey / Special to The Chronicle 2014 Show More Show Less 6 of11 People have lunch at Trou Normand in San Francisco.

Liz Hafalia / The Chronicle 2018 Show More Show Less 5 of11 John Storey / Special to The Chronicle 2012 Show More Show Less 4 of11īar owner Thad Vogler makes a Mojito at Obispo, a rum bar in the Mission. Russell Stein plates a margherita pizza at Mozzeria restaurant in San Francisco. People dine at the sushi bar at Ichi Sushi in San Francisco in 2014 John Storey / Special to The Chronicle 2014 Show More Show Less 3 of11 Carlos Avila Gonzalez / The Chronicle 2016 Show More Show Less 2 of11 Helena, Calif., on Thursday, March 31, 2016. Fri.-Sat.1 of11 The dining room at The Restaurant at Meadowood in St. PS: If you need a beginners guide on WTF to order, read THIS.ĭragon Beaux, 5700 Geary Blvd. Come here with family, friends, and your appetite.

One room features plum leather seating, while another has cherry blossom wallpaper.ĭuring dinner, the restaurant transforms itself into an all-you-can-eat hotpot haven.Īs with the dim sum, Ng envisions the format as a cross between high-end shabu shabu and Hong Kong hot pots, with a choice of five broths and varying sets of meats and vegetables, with per-person prices ranging from $24 to $50, more if you order off the premium beef menu, which includes A5 kobe imported from Japan.Ĭue the weekend lines now. But don’t worry, they take ressies!ĭragon Beaux is the new kid on the block serving some of the most unique and best quality dim sum (that I’ve had in San Francisco). They’ve also got multiple dining rooms, each with a distinct look. You’ll see things like squid ink dumplings filled with an assortment of veggies inside, rolled rice noodles filled with huge pieces of Mongolian beef, and a crispy shrimp donut rice crepe roll. Old-school chefs only want to make the classics, so he’s hired younger chefs and brought on consultants from other restaurants and Guangzhou to help him innovate. To be interesting takes effort,” Ng says. While they’ve got all the classic dim sum items, the owner has introduced ~20 new items that was inspired from the creativity seen in Hong Kong. They’ve got high ceilings, hanging chandeliers, with lots of dark wood, flowers/plants, and carved tables with hidden hotpots in the center. They come around, pushing carts of steaming hot food and all you gotta do is point and choose! But don’t worry, there’s also a checklist for those of you who want descriptions of each item.Īnyways, Dragon Beaux feels like an elegant Chinese restaurant with a European vibe. (Lines are so long at Koi, you’d think it was State Bird Provisions)Īnyway, here’s Dragon Beaux- a new dim sum spot in Richmond, serving some of the best Cantonese dim sum has to offer: hai gow, shu mai, BBQ buns, dumplings, etc.įor those of you who have never had dim sum before … uhmm. Normally.īut lucky you, the owners of Koi just opened up another dim sum spot called Dragon Beaux. That’s how long it takes to get a table at Koi Palace.

Best dim sum san francisco 2017 near geary street