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Outtakes: Reviewing Ba Bay
We don’t have space for all of our beautiful photos in the magazine. Here’s a chance to flip through some more shots of Ba Bay, reviewed in the March 2011 issue. By Ann Limpert
A dish of pork belly and clams; owners and cousins Khoa and Denise Nguyen. Photographs by Chris Leaman (left) and Scott Suchman (right).
Comments () | Published April 1, 2011

>>For a slideshow of more pictures of Ba Bay, click here.  

In the March issue, I reviewed Ba Bay, a new spot on Capitol Hill that puts a mod spin on Vietnamese cooking with prettied up autumn rolls, killer wings, and spicy bowls of pho. And I so wanted to love it (great Vietnamese plus the Yeah Yeah Yeahs on the soundtrack is basically my dream restaurant). But the product of first-time restaurateurs (and cousins) Khoa and Denise Nguyen is a mixed bag. One minute you can revel in a beautiful chicken-liver mousse, the next a sloppy, gloppy bánh mì. But one aspect of the place has always been reliable: The cocktails, which include a twist on a Moscow mule with freshly made ginger ale and a Cava cocktail named for Lloyd on Entourage.

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Posted at 12:15 PM/ET, 04/01/2011 RSS | Print | Permalink | Comments () | Washingtonian.com Blogs