Le Soleil has been serving Vietnamese food in San Francisco since 1993, with its original location in the Inner Richmond and a second outpost in Lakeshore's Stonestown. Executive chef Dennis Wong brings more than 40 years of cooking experience to the kitchen.
The menu runs on a set of signature dishes: whole Dungeness crab in an aromatic coconut curry with toasted garlic bread, Hai Nan chicken, squid ink fried rice, and shaking beef seared to medium-rare and tossed in a sweet-and-savory sauce. Tableside flambéed quail and a mango black sticky rice finish built on coconut milk and toasted sesame round out the kitchen's recurring plates.
At the Stonestown location, a daily lunch menu expands beyond the signature dishes to include a seafood-loaded laksa, cold tofu noodles, and a beef cháo bò served with fried youtiao for dipping. The dining room there is bright and open, a straightforward sit-down option inside the shopping center.
The menu runs on a set of signature dishes: whole Dungeness crab in an aromatic coconut curry with toasted garlic bread, Hai Nan chicken, squid ink fried rice, and shaking beef seared to medium-rare and tossed in a sweet-and-savory sauce. Tableside flambéed quail and a mango black sticky rice finish built on coconut milk and toasted sesame round out the kitchen's recurring plates.
At the Stonestown location, a daily lunch menu expands beyond the signature dishes to include a seafood-loaded laksa, cold tofu noodles, and a beef cháo bò served with fried youtiao for dipping. The dining room there is bright and open, a straightforward sit-down option inside the shopping center.