Tamarine is a stylish Palo Alto gem serving up innovative Vietnamese dishes that blend local flavors with authentic recipes in a vibrant setting.
"This modern Vietnamese restaurant at the top end of University Avenue has been serving shaking beef, lemongrass sea bass, and seared miso duck since 2002. Owned by two sisters, the space is also a rotating art gallery and a power spot for cocktails." - Dianne de Guzman, Paolo Bicchieri, Becky Duffett
"The next time you’re looking to spend $100+ on overcooked and undersalted shaking beef, soggy chili lime eggplant, and the smallest clay pot cod in existence, head to Tamarine in Palo Alto. The interior is drab and looks like it hasn’t been pulled into this millenium, but at least the drinks like the lychee Manhattan give this place some sense of life. Still, good drinks aren’t enough to outweigh all the overpriced and bland food you’ll get, so don’t waste your time and money here (especially for a special occasion) and instead head to one of our favorite spots in Palo Alto." - Ricky Rodriguez
"Tamarine keenly fuses California’s produce with a modern interpretation of Vietnamese cuisine. Started by sisters in 2002, the restaurant has become one of the most renowned in downtown Palo Alto for its refined approach to Southeast Asian flavors. Some of the most popular dishes include the shaking beef — made with filet mignon — as well as the Ha Long Bay Soup, which calls to mind the waters of Vietnam with the incorporation of fresh blue crab. The clay pot cod and the Tamarine prawns are other standout seafood options, while the banh mi roti is a favorite among appetizers. The striking decor of the restaurant even features a contemporary Vietnamese fine art collection." - Cathy Park
"Tamarine has long been a Palo Alto standby for its refined take on Vietnamese food that doesn’t sacrifice authentic flavor. There’s nearly always a corporate lunch happening in the private dining room, and techies, families and couples alike fill the rest of its linen-topped tables.Family-style sharing of dishes is encouraged, which is good because deciding on just one entrée is nearly impossible. To start, make like the regulars and order one of the “Tamarine Taste” appetizer platters with a round of tropical fruit-infused cocktails. Then move on to the fresh shrimp spring rolls, full of bean sprouts and mint; the springy ginger-chili seitan with steamed coconut rice; and curried long beans, sautéed with fragrant makrut lime leaves and chili." - Michelin Inspector
"Tamarine has long been a Palo Alto standby for its refined take on Vietnamese food that doesn’t sacrifice authentic flavor. Family-style sharing of dishes is encouraged, which is good because deciding on just one entrée is nearly impossible. Start with fresh shrimp spring rolls, full of bean sprouts and mint. Note that pho (beef only) is served only at lunch, Monday to Friday." - Sophie Friedman
