Ana Mandara: Restaurant Info

Ana Mandara | reviews | recipe | episode video |

Other ways to watch episode online (and on video iPod):
Stream episode (requires RealPlayer: windows | mac)
Download episode (requires iTunes or QuickTime)
Subscribe to Video Podcast

Ana MandaraAna MandaraAna Mandara

Ana MandaraAna MandaraAna Mandara


View Larger Map

Location:
891 Beach Street (at Polk Street)
San Francisco, CA 94109
Parking: Validated, Valet

Phone: 415-771-6800
Email: mail@anamandara.com
Website: www.anamandara.co

Restaurant Owner: Khai Duong
Executive Chef: Khai Duong
Pastry Chef: Khai Duong

Type of Cuisine: Modern Vietnamese
Signature Dishes: Seared Mekong Basa with Scallion Flowers and Spicy Lemon Sauce
Vegetarian Options: 1-2 items
Alcohol Served: Full bar
Corkage Fee: $20
Bottle Limit: 2

Restaurant Hours:
Monday: 11:30pm-2:00pm (lunch), 5:30pm-9:30pm (dinner), Cham Bar opens 5:00pm
Tuesday: 11:30pm-2:00pm (lunch), 5:30pm-9:30pm (dinner), Cham Bar opens 5:00pm
Wednesday: 11:30pm-2:00pm (lunch), 5:30pm-9:30pm (dinner), Cham Bar opens 5:00pm
Thursday: 11:30pm-2:00pm (lunch), 5:30pm-9:30pm (dinner), Cham Bar opens 5:00pm
Friday: 11:30pm-2:00pm (lunch), 5:30pm-9:30pm (dinner), Cham Bar opens 5:00pm
Saturday: 5:30pm-9:30pm (dinner), Cham Bar opens 5:00pm
Sunday: 5:30pm-9:30pm (dinner), Cham Bar opens 5:00pm

Meals Served: Lunch, Dinner
Take-Out: No
Delivery: No
Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol): $35-$60
Average Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol): $25-$35
Payment Options: Cash, American Express, Visa, MasterCard, Diner’s Club, Discover, JCB
Accept Reservations: Yes
Need Reservations: Yes
How far in advance are reservations required to be made? 1-2 days

Accommodations for Children: Kid-friendly
Dining Style: Business Casual
Disabled Access: Yes
Restaurant Size: Medium (30-100 seats)
Accommodate Groups (10+): Yes
Private Dining Room: Yes
Tables with Scenic Views: No
Outdoor Dining: Yes
Entertainment: Yes, Live Jazz Trio

Tags:

Comments are closed.