Connoisseurs of Vietnamese cuisine (us) always wonder whether there is anything better than the decor-free, cheapie Pho joints in Chinatown. There is. Chris Johnson, Chris Andrews and Michael Huynh's new spot is nothing short of incredible. Veterans of Balthazar, Bouley, Sushi Samba, Town and BondSt, the trio blend together the Vietnamese classics, such as Pho Tai (beef soup) and Goi Cuon (summer rolls), with esoteric and refined dishes, such as a sea bass with glass noodles that we could have every single night. We also loved the curry shrimp - in fact all of the shrimp were so fresh, they could have been swimming- and the lobster salad with lotus roots. The house sakes, infused with fruit such as pomegranate and star fruit, are the result of Chris' experiments which have been so lauded he travels to Hawaii yearly to compete as a sake master. Our fave dessert is the yucca cake with jasmine ice cream. Tea experts know that Chinese teas, the good ones, are incredibly delicate and can't be found in any restaurant. Well this jasmine ice cream is so delicate that it is for only the most refined of tea drinking palates. Dining at the same time we were? The refined palates of Dave Rabin (Lotus), chef Matthew Kenney and Jason Nixon (Gotham Mag)...Lastly we love that they now stay open, serving till 2 a.m.....we know, you aren't reading us any longer, you're busy running towards Avenue C...

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