If you want pho or congee, don't come here. Sure, you can often get both items at Monsoon, but they're so overpriced, you're better off going the fusion route. Favorites like caramelized gulf shrimp served with jasmine rice, the catfish clay pot with chili-lime sauce, and venison with curry and glass noodles blend Vietnamese and Pacific Northwest elements. Exotic homemade ice creams include jackfruit or lychee and muscat, but the restaurant's most famous dessert is the coconut crème caramel. The wine cellar has more than 230 varieties, including many French selections. When you're tired of the holes-in-the-wall in the I.D., but still crave Southeast Asian cooking, treat yourself to Monsoon. Reservations are recommended.
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