Shanghai 1930 - CLOSED

133 Steuart St, San Francisco CA 94105 (415) 896-5600
Cuisines and Dishes at Shanghai 1930:
  • Chinese
Reviews for Shanghai 1930

Ratings and Reviews for Shanghai 1930

  • Yelp user Pam C.

    May 16 2012

    Pam C. via Yelp

    Margherita Extra: okay...but it could have used a bit more of everything...where were the San Marzano and cherry tomatoes like the menu said? It looked like...read more

  • Yelp user Jess C.

    May 14 2012

    Jess C. via Yelp

    I've been delaying my review because of how amazing this place is, and I love that I can come here at the spur of the moment and never have to wait. The...read more

  • Yelp user robbie l.

    May 14 2012

    robbie l. via Yelp

    So so food. Slow service with hardly any patrons. poorly trained staff and manager didnt seem to care when we asked about slow service,read more

  • Dec 03 2008

    via Citysearch

    Very cute decorations, live jazz music, also a lounge, and very sophisticated/casual atmosphere, so don't dress scrubby! Prices a ...read more

  • Nov 21 2008

    localknowz via Citysearch

    Obviously the PRIOR reviewer didn't read the PRIOR PRIOR reviewers paragraph. It wasn't about a bad dining experience, it was abou...read more

  • Jul 27 2008

    foodloveryum via Citysearch

    This restuarant has shark fin soup on the menu. If you are planning on eating there, call and explain to the manager and the owne...read more

From Citysearch

The Scene
A heavy metal door opens to a red-carpeted staircase that descends to a hip underground supper club. Downtowners nurse cocktails at the back-lit blue-paneled bar in the lounge as a crooner works his way through ''Days of Wine and Roses.'' In the main room, a floral spray flanked by large tea urns provides a lush centerpiece for chopstick-wielding diners cared for by eager-beaver servers.

The Food
The dishes aren't cheap, but the kitchen's attention to detail makes the sticker shock bearable. Yangtze River lite fry is slices of rock cod wrapped in tentacles of seaweed; it's then deep-fried. Accompanying black vinegar, aromatic Sichuan pepper-salt and ginger aioli make for a trio of ideal dipping sauces. Braised pork belly glows neon-red, its supple richness balanced by sauteed spinach. Even vegetables get the royal treatment: Buddha's Golden Picnic Basket houses impeccably stir-fried broccoli, eggplant, and lotus root in a shredded taro bowl.

Map of Shanghai 1930