| Always teeming with locals looking for something other than Spanish food in these environs (which isn't easy), Hy-Vong has had a steady stream of traffic flowing through its tiny dining room for as long as anyone can remember, despite annoying no-reservations and cash-only policies. Quality of ingredients is one key to Hy-Vong's success, but so is creativity; most dishes are not Vietnamese classics, but innovative takes---more like Vietnamese/Floribbean fusion that relies on fresh ingredients and from-scratch technique. Handmade rice paper wraps around pork, mushrooms and cellophane noodles to create the signature spring rolls. Whole fried seafood drizzled with cool mango or garlic-lime sauce appears on almost every table. A notable selection of exotic beers improves the experience. At any rate, many find it worth the wait, which is guaranteed unless you arrive early. |
RESTAURANT AWARDS
We just published the 2012 edition of our annual restaurant issue, featuring the Top 40 Restaurants in the U.S. and much more. Check it out!
