“A Taste of Vietnam” is this bistro’s subtitle, and aptly so. Tuan Pham puts a slightly modern spin on his mother’s traditional dishes, showcasing each with fresh vegetables for ultimate color and texture. Each presentation is artful, and the clever cocktails pair nicely. Try this: Pham’s light lemongrass treatment on his seared tofu squares serves as the right foil for the accompanying fried shallots and garlic and chile-lime soy sauce. Inside puffy bao rice buns find pork belly that’s braised with the house coffee infused with a local blond beer. On the shaken beef plate, pieces of wok-fried tenderloin sit atop watercress salad garnished with sliced red onion and fried shallots with a little salt-pepper-lime dish alongside for dipping. Pro tip: Take home a 10-ounce bag of the chef’s-blend coffee, a custom creation from Vietnam.