Le Colonial San Francisco is the brainchild of partner, Jean Denoyer who launched enormously successful Le Colonial restaurant in New York. Jean Denoyer was excitied to bring this distinctive style of Vietnamese cuisine and ambiance to San Francisco. Since 1998 Le Colonial restaurant has claimed the legendary address 20 Cosmo Place (off Taylor Street, between Post and Sutter), formerly of Trader Vic’s fame. Jean Denoyer continues his legacy of highly acclaimed restaurants around the country.


The atmosphere at Le Colonial evokes the tropical elegance of French Vietnam in the 1920s. Designer Greg Jordan, whose celebrity clients include Donald Trump and Pat Riley, has used patchwork tile floors, shuttered windows, antique lamps and rattan furniture set among palm fronds and lazily swirling ceiling fans to instill a sense that one has been transported to turn of the century Indochina.

In addition to the intimate main dining area, Le Colonial has an outdoor veranda offering sanctuary from the bustle of the city. The upstairs bar and lounge provides a relaxed salon ambiance with its faded oriental rugs, decorative bamboo birdcages, low wooden tables and comfortable couches. The lounge is ideal for tea, cocktails, appetizers or casual dining while enjoying conversation with friends and listening to live music.

The Vietnamese cuisine at Le Colonial features the freshest and highest quality ingredients possible, culled from the bounty of produce and ecologically farmed meat, game and poultry found at farms throughout the Bay area. Among the specialty dishes prepared by our Executive Chef are Goi Xa Lach Ca Chua (Heirloom tomato salad with watercress, cherry tomatoes and red onions served with basil dressing and crispy pork belly), Goi Ca Thu (Seared Ahi tuna salad with cucumber, avocado and red onion, served with an herb-lime emulsion and chili aioli), and Cha Gio (crispy spring rolls with shrimp, pork and woodear mushrooms, served with table salad and nuoc cham dipping sauce). Entrée selections include Mi Vit (Roasted Peking duck breast with a pomegranate glaze served with sautéed green beans, sliced pineapple and five spice duck confit), and Cha Ca ( Pan seared Alaskan halibut served with edamame and fava bean ragout, tangy pineapple-tomato sauce and pea tendril). An extensive wine and cordial list complements the menu.

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