Xin Chao
Photo by John Suh/Xin Chao
The trend towards restaurants that blend traditional Vietnamese flavors with Texas touches gets another welcome addition with this establishment from chefs Christine Ha and Tony Nguyen. The duo demonstrate a playfulness with their cuisine; for example, the fried chicken’s crispy batter gets crunch, a hint of sweetness, and green flecks from pandan-flavored rice. They’re also using high quality ingredients such as wagyu beef and smoked duck that elevate their takes on shaking beef and goi vit. Pair those dishes with creative cocktails for an even more memorable experience.
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