Restaurateurs Yen Ngo and Chef Hannah Wong are the brains behind this fantastic and exciting new offering in the East Village. Noting the deficiency in popular Vietnamese restaurants around town, the duo set out to offer the same nation's lesser-known specialties. With a mission to introduce city-dwellers to bites that go beyond bahn mi and pho, this menu is divided into street food from different regions, including Hanoi, Hue and Saigon—each sporting their own style. Standout dishes include turmeric griddle cake with wild mushrooms and coconut custard; crisped, delightfully chewy mochi balls; and tapioca dumplings steamed in banana leaves. Round out your meal with creative sips that clock in around $12 a pop—a rarity in this craft cocktail-centric city.