Eric’s | reviews | photo gallery ( |



1500 Church Street (at 27th Street)
San Francisco, CA 94131
Parking: Street (difficult)

Phone: 415-282-0919

Restaurant Owner: Tony Sung
Executive Chef: Tony Sung

Type of Cuisine: Hunan and Mandarin Chinese
Signature Dishes: Shanghai Chicken, Five Taste Chicken, Walnut Prawns, Hunan Lamb, Eric’s Cakes
Vegetarian Options: 3+ items
Alcohol Served: Beer and wine

Restaurant Hours:
Monday: 11:00am-9:00pm (lunch and dinner)
Tuesday: 11:00am-9:00pm (lunch and dinner)
Wednesday: 11:00am-9:00pm (lunch and dinner)
Thursday: 11:00am-9:00pm (lunch and dinner)
Friday: 11:30am-10:00pm (lunch and dinner)
Saturday: 11:30am-10:00pm (lunch and dinner)
Sunday: 12:00pm-10:00pm (lunch and dinner)

Meals Served: Lunch, dinner
Take-Out: Yes
Delivery: No
Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol): $15-$25
Payment Options: Cash and major credit cards
Reservations: No

Accommodations for Children: Kid-friendly
Dining Style: Casual
Disabled Access: Yes
Restaurant Size: Medium (30-100 seats)
Accommodate Groups (10+): No
Private Dining Room: No
Tables with Views: Yes
Outdoor Dining: No
Entertainment: No

Eric’s: Restaurant Info 21 July,2015Check, Please! Bay Area

  • V. Miranda

    Just went to Eric’s and was dissapointed. If the critics can replace their favorite Chinese restuarant with Eric’s then they must have been eating at Mr. Chau’s. I don’t mean to be harsh but this is not great Chinese food. The Governor’s chicken was nothing to write home about and way too salty, the rice had too much egg and the bean curd in the strings beans was like cardboard; extremely dried out. The hot and sour soup and the Emperor’s prawns were the only decent items we ate. I would not waste my time or money returning to this restaurant. Of the few restaurants that we’ve tried on this show, none of them have really been good.

  • Robert Kissig

    With elevated expectations, we headed for what had been promoted by KCET as the best Chinese restaurant in San Francisco!!! not too bad, if true. Some drive, but we finally arrived at the beautiful little corner restaurant with the unobtrusive signage. Sparse oak floors and open seating bathed in ambient light spilling in from the tall paned windows bode well. Oak chairs and tables were set with cheery plates and chop sticks. The patrons appeared to be, if not from the neighborhood, familiar with the restaurant.

    The smiling waitress appeared as we were seated as did the glasses of water with lemon slices. Food appearing on tables around us was very encouraging. I asked the waitress for a restaurant card. She smiled and said yes, yes, and kept smiling. It became clear that English was not her best language. My companion pointed to the cards on the sideboard.

    Food began to appear almost as we ordered. Truely fast food. It looked wonderful, and at first bite satisfied our expectations. The table seemed inadequate to hold our enthusiastic ordering. And then we dug in—garlic prawns, chicken w/fried seaweed, garlic clams, lamb, and a beautiful fried rice.

    It soon became clear that the fast food was accomplished via the aid of a common sauce for all. Everything tasted the same. If one dish had been ordered with this ubiquitous sauce, surrounded by non-sauced items, we might have raved. As it turned out, we had the sensation of ordering five dishes with the same contents and were waiting for a second taste sensation. But, alas, we were full.
    The kicker was the order of garlic clams which none in our party of three could eat. They were “skunky,” My friend tactfully explained to the waitress our distress with the inedible clams, and she smiled, bowed a few times and said yes, yes.

    I’m sure we missed something, because everything seemed so on target. A return visit with a more judicious approach to ordering might be in order.

  • donron

    Honestly I find it hard to understand why anyone raves about Eric’s. I went there on a rainy day with an aout of town visitor. We entered out of the rain and were ignored for a good 15 minutes. They were not that busy that someone could not have ackowlegded our presence. Finally someone else arrived, and was warmly greeted (a regular?)… we were still ignored. We were finally seated, ordered, and got our food. It was boring at best, and badly oversalted. Why do people like this place? I wouldn’t waste my time or money going back here. Too many places in town actually have good food, why bother with this place?

  • Malia

    I was disappointed with Eric’s also. My boyfriend wouldn’t let me forget it either, because he disliked the food even more than me! The three dishes we tried were Shaghai Chicken, Eric’s Salmon Special, and Buddha’s delight. I was looking forward to the chicken because of the great review, but the Shanghai chicken was too saucy and salty for my taste. What was that green stuff with it, seaweed? Although I’ll eat seaweed by itself, this foliage tasted like it didn’t belong with the chicken. My boyfriend ordered Eric’s Salmon, and he hated it. It was too saucy, and the taste of the salmon was lost in the sauce, which was also too salty. The Buddah’s delight was okay, but again the sauce was too much! I will not go back, I’m sorry to say. In short, I feel that based on the neighborhood clientele, which was mostly “American” I shall just say, the palate is based on non-asian taste. I am Filipino, and there are better authentic chinese restaurants in the City.

  • Margaret McNamara

    Personally I find Eric’s superb! I have eaten there several times and have ordered a dozen different dishes. Their egg rolls are the best I have tasted. The service is extremely fast and efficient. I don’t understand why people don’t like this place, as I find it very good elegant “fast” chinese food!

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