Crustacean — Restaurant in San Francisco

Crustacean has evolved for the new modern era! The space is gorgeous - modern, elegant, and full of little details that make it feel grand without being over the top. Even the bathrooms are stylish and sleek. You can tell they really put thought and effort into their renovation. Now, let's talk about the food:

Garlic Crab: We went with the whole crab (instead of paying $10 extra for it to be de-shelled) after noticing most tables around us ordered it that way. Cracking it open was messy but fun - they give you bibs, crackers, and plenty of napkins. The crab was huge, super meaty, and absolutely drenched in their famous garlic sauce. Presentation was on point, and I appreciated that the crab butter was intact. The hot towel they bring after is such a nice touch.

Garlic Noodles: Hands down one of the best versions I've had. Cooked perfectly, tossed with garlic and butter, but not greasy at all. Simple but addictive.

Shaken Beef: The beef was tender and flavorful, though I secretly wished it came out sizzling or "shaking" like I am used to seeing. I usually don't eat potatoes but the twice cooked potatoes were so crispy and divine.

Dessert: We ended with the fried banana and baked Alaska. Both were great, but if you only order one - get the baked Alaska. The toasted meringue, the rich chocolate cake, the warm-and-cold combo, it's a showstopper. It's big enough to share, and honestly, I'm still thinking about it while writing this review. The fried banana was light and paired well with the ice cream, but the baked Alaska is unforgettable.

Overall: Crustacean nails the high-end Vietnamese dining experience while still feeling fresh and modern. Perfect for date night or a night out with friends.

Pro tip: there's plenty of street...

25 years ago my parents celebrated their first Valentine’s Day at crustacean on Polk at a small table nestled in the corner of the restaurant; last night they returned to relive the magic at their new location with their daughter, and what a beautiful experience it was! Crustacean has long earned its status as an institution, with a sister restaurant Thanh Long in the Outer Sunset. Their brand new location in FiDi-though reopened as higher end-plays homage to its original through retention of classic flavors, a diverse atmosphere, and personable hospitality. Service was exquisite, not to mention one of the owners who made their way around checking in with tables, greeting guests, and helping out their team as needed. For the sheer quality of their poultry, meats, and produce, let alone presentation, prices are great! Some standouts: hamachi crudo, viet chicken satay, wagyu dumplings, tuna cigars, baked Alaska, and of course, the crab and garlic noodles. Upon visiting our table, the owner spoke to the process of creating their newest menu, in which she revealed each dish has its own, unique backstory and connection to the An Family. What a beautiful experience, I am so grateful to be able to have relived that experience with...

Our family just had the most amazing meal at Crustacean. It is our new favorite restaurant. We indulged in the unique and flavorful cocktails and the kids really enjoyed the delicious mocktails as well. We ordered most of the menu and each dish was divine. Some standout appetizers were the chicken truffle and wagyu beef dumplings and langoustine rolls. The tuna cigars were not only tasty but the presentation was fantastic and fun. Of course we LOVED the classics - the crab and garlic noodles! But the sea bass and wagyu fried rice competed for the limelight with their beautiful presentation and rich flavors. Just when we thought the meal could not get better, we had 3 AMAZING desserts - the Baked Alaska, Coconut Tapioca and Chocolate Lava Cake. Each dessert was executed perfectly. We have had the Chocolate Lava Cake at many other restaurants but Crustacean has really perfected this dessert. The decor was classy and elegant and the service was friendly, attentive and timely. We expect to come here frequently in the future and can’t wait to...