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?????Founder and Executive chef Hung Le
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Zagat 2004 |
Food rating 24
?Why put up with the wait, attitude or high prices? of other trendy Asians, when you can enjoy ?delicious contemporary Vietnamese? with a twist? at this ?hip? spot in the Marina (and now Palo Alto too) featuring a ?great sharing menu? (it?d be difficult to find a bigger spring roll selection anywhere?) and a ?friendly staff that ?makes sure sake glasses are never empty? : still, it?s better ?for a group? than ?romance? since the ?sterile? room gets really ?loud? and ?crowded?.
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Rossmoor News 9/2004 |
?Walnut Creek has certainly begun to challenge the Bay Area foodie elitist notion that there is no ?there there? on this side of the Caldecott Tunnel. Newest resident Three Seasons on North Main is one more example of a destination restaurant that should pull folk from all around this county (and possibly a few others) to its doors.? |
San Jose Mercury News |
? Eye on the best in Silicon Valley 2004 ? 5/21/04
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Reader?s choice |
Best Vietnamese Restaurant and Best Appetizers |
San Francisco Chronicle 2/2004 |
The basis of the success is an appealing Vietnamese menu focused on small plates. Dishes come alive with flavors of other Southeast Asian cuisines, using lots of fresh cilantro, garlic and crispy bits of fried shallot.
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San Jose Mercury News |
?Eye on the best in Silicon valley 2003? 6/2003 |
Reader?s choice |
Best Vietnamese restaurant and Best Martini |
Palo Alto Weekly 3/2003 |
?A restaurant for all seasons???Three Seasons serves up wonderful Asian fusion cuisine
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San Francisco Chronicle 3/2003 |
?Three Seasons has already proven to be a fun, lively and perhaps more youthful spot from which to tuck into shaking beef or tiger prawns and garlic noodles. Like Charles Phan?s Slanted Door in San Francisco, Three Seasons celebrates traditional Vietnamese street foods with top-notch ingredients, but it doesn?t hesitate to go for flavor over strict verisimilitude?.
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San Jose Mercury News 3/2003
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? What?s great about the place, which seats 155, is the feel of it-people sharing food and having a good time?.
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7x7 Magazine 11/2002 |
Three Seasons is a ??cool Vietnamese bar and restaurant. Think of it as a low key Slanted Door (but a lot easier to get a table)??
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Lonely Planet?s out to Eat San Francisco 2002 |
??This is a great place to sample dishes from around Asia.?
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SF Weekly 5/2001 |
Reader?s Poll Best New Restaurant: Three Seasons
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San Francisco Chronicle Datebook 9/2000 |
?Three Seasons is another reason to battle the neighborhood?s parking and SUVS?
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SF Weekly 9/2000 |
?The handmade dishware is beautiful, the service friendly and attentive and, best of all, the delicate fragrance of the good things from Three Seasons? kitchen floats through the place like a warm summer breeze.?
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San Francisco Examiner 9/2000 |
?Tessa and Hung Le have a winner on their hands as Three Seasons hits the ground running with good food and solid service?.
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BayArea.Citysearch.com 9/2000 |
?The impressive? contemporary Vietnamese? at this comfortable Marina restaurant recalls perennial hotspot Slanted Door?.
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AOL City Guide: San Francisco Restaurant Guide 2000
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The small, reasonably priced plates are meant to share. They?re also meant to be ?New Vietnamese?, creative, pan ? Asian twists on traditional fare like scallop satay, spring rolls stuffed with ingredients from sushi?s spider roll and five-spice lamb.
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