With a recent expansion that nearly doubled its space—and added an elegant tiled bar—this serene Vietnamese restaurant on a tree-lined residential stretch of Capitol Hill is a better bet than ever. Upscale fare blends Vietnamese and Pacific Northwest elements, include wild gulf prawns with lemongrass, catfish clay pot with fresh coconut juice and green onion, and lamb with fermented soybeans and sweet onions. Homemade ice creams include lychee and mango, but the restaurant's
most famous dessert is the coconut crème caramel. The wine cellar has nearly 250 varieties, including many French selections. The weekend brunch—which serves traditional Vietnamese offerings, dim sum, and "colonial" favorites like French toast and eggs en cocotte—is divine.