![An Early Look at Ba Bay.](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_babaysign.jpg)
An Early Look at Ba Bay.
The restaurant is in the former Locanda space, which needed a minor facelift before becoming Ba Bay. Photograph by Chris Leaman
![An Early Look at Ba Bay.](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_longinterior.jpg)
An Early Look at Ba Bay.
Ba Bay’s interior is sparsely decorated and filled with light from windows that look out on Pennsylvania Avenue. Photograph by Chris Leaman
![An Early Look at Ba Bay.](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_chef.jpg)
An Early Look at Ba Bay.
Chef Nick Sharpe got a crash course in Vietnamese cooking from owners Khoa and Denise Nguyen’s family. Photograph by Chris Leaman
![An Early Look at Ba Bay.](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_shortribs.jpg)
An Early Look at Ba Bay.
Among the shareable small plates is a dish of short ribs with hoisin, scallions, and peanuts. Photograph by Chris Leaman
![An Early Look at Ba Bay.](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_chairs.jpg)
An Early Look at Ba Bay.
The setting is simple and serene. Photograph by Chris Leaman
![An Early Look at Ba Bay.](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_tablesetting.jpg)
An Early Look at Ba Bay.
Bare wood tables with minimalist place settings. Photograph by Chris Leaman
![An Early Look at Ba Bay.](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_clampork.jpg)
An Early Look at Ba Bay.
Pork belly with clams, Thai basil, and Thai-chili broth. Photograph by Chris Leaman