Why go: For the vast catalog of dishes from North and South Vietnam executed with authenticity and sophistication in a serene, white-tablecloth setting.
What to get: A sometime special of shredded banana leaves, crisped shallots, and briny clams; yam-and-shrimp cakes; crispy rice crepes filled with pork and shrimp; sizzling catfish with dill and mint; caramelized pork in a clay-pot casserole; grilled pork vermicelli that tastes like great barbecue.
Best for: Diners both familiar with and new to Vietnamese cuisine—most servers are fluent in English and adept at describing dishes.
Insider tip: Forgo the Thai-style mango with sticky rice for the far superior Vietnamese version, which is nutty black sticky rice in a pool of sweet coconut cream.
Open Tuesday through Sunday for lunch and dinner.
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June 01, 2008 |
Reviewed by
Todd Kliman
,
Ann Limpert
,
Cynthia Hacinli
,
Dave McIntyre
,
Rina Rapuano
