Almost eight years ago, Larry Hashbarger and Skip Young opened AsiaSF. This restaurant-lounge-dance club quickly became a San Francisco entertainment landmark. A true celebration of diversity — many believe AsiaSF is the ultimate San Francisco experience.
The decor also includes color morphing shoji screen walls, while the menu is hiply Cal-Asian. It includes Asia-dillas a quesadilla stuffed with smoked duck and jack cheese then topped with a sun-dried cherry creme fraiche. Porcupines are scallops, shrimp and water chestnuts, all rolled in bundles of cellophane noodles and deep-fried in trans fat free rice bran oil: an irresistible mix of crunch and munch that comes with ginger plum wine dipping sauce. Among the main courses, Baby Got Back ribs are served with pickled carrot slices and sweet potato crisps. The Miso Glazed King Salmon is saut¨¦ed pacific salmon, finished with a miso glaze, served over black forbidden rice with a sweet tomato-edamame salad, while the grilled shrimp and herb salad teases the tastebuds with Chinese cabbage, cilantro, mint, basil, toasted coconut and chopped peanuts tossed in a Thai vinaigrette. For a truly decadent dessert for two try the banana beignet split C brandy-flambeed bananas wrapped in Filipino lumpia, served warm with vanilla bean ice cream, macadamia nut brittle and chocolate and butterscotch sauces. All dishes on the menu are available on the three-course Menage A Trois feast.
As for beverages, here ¡s your chance to sip the most extravagant cocktails in town. Each Lady of Asia has her own signature drink and many of the oversized cocktails are made with sake. In the mood for a great wine experience? AsiaSF’s wine list has received the Wine Spectator award for 2001, 2002, 2003, 2004 and 2005.