Chefs Christine Ha and Tony J. Nguyen, two second-gen Vietnamese Houstonians, bring classic dishes and a few surprises to East Downtown. Order this to go: the pristine white scallop crudo in orange-ginger vinaigrette, with fried shallots; eggrolls with pork, shrimp, crab, and a fish sauce vinaigrette; and the Nguyen-er Nguyen-er Chicken Dinner (great name!): lemongrass buttermilk fried chicken, juicy and ample, with fries, pickled cucumber, and beef tallow aioli. We also savored braised pork belly over rice with pickled greens and soft-boiled egg, as well as smoked beef rib with pan-fried noodles, mushrooms, and carrots. The only thing we would skip next time is the redfish, as ours seemed past its prime. Pro tip: Online menu easy to navigate, but note that we had a twenty-minute wait after arriving at the appointed pickup time.

Note: Review reflects COVID-19 protocols in place at the time of visit.