Known for their astounding repertoire of fresh spring rolls and collective small plates, Three Seasons Restaurant has quickly become the dining experience of choice among those who know. Founders Chef Hung Le and Tessa Nguyen bring their concept of fresh premium ingredients combined with innovative food presentation to downtown Palo Alto. The result is an unprecedented and thoroughly addictive spin on traditional Vietnamese flavors. The flagship Three Seasons, in San Francisco's trendy Marina District, has earned the distinction as one of the most acclaimed Vietnamese restaurants in the Bay Area since its inception over three years ago.

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Pokin Y.

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Pokin Y.

Apr 29, 2009

I'm never sure what to expect when it's a fusion restaurant. On one hand I think that there are going to be an interesting combination of flavours. On the other hand, fusion in my mind always = pricey. And this place is definitely on the pricey side. If not for that though, the food was absolutely delicious. I had hamachi shots with my friend (we went here for his birthday) for appetizers that were unique and tasty, and their five spice lamb was very very good. But a meal for four can run $200+ before wine, and for that price it really needs to be better than good.

Mind you, all this said, it's still one of my roommate's absolute favourite restaurants. :)

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