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Opened March 4, 2011.
In the former Tom Tom Noodle space in the West Village, with a Thai-Vietnamese-Cambodian fusion menu. The recipes come from owners Braden and Yasmin Wages. Keith Cedotal is chef, and Jason Kosmas created the cocktails.
Tags:
pet-friendly, reviewed2011
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Just about every Vietnamese restaurant in America serves the cool, fresh stretchy-skinned spring rolls known as goi cuon. Filled with shrimp or pork (sometimes both), rice noodles, mint and other herbs, lettuce and chives or scallions, the appetizer is often good in restaurants in and around Big D, but rarely outstanding. (Full review)