THIS RESTAURANT IS CLOSED Le Cellier

THIS RESTAURANT IS CLOSED Le Cellier Restaurant Review:

The husband and wife team of Mark Vangessen and Hiep Le is behind this upscale French-Vietnamese fusion restaurant --- he manages the front of the house, she’s the chef. Light-colored wood and soft greens give the space a relaxed, beach-like feel within one lengthy room --- with tables on the left and a bar area accommodating guests on the right. Each section of the menu has items dedicated to both French and Vietnamese cookery, while some dishes make use of both culinary styles. “Les petits plats” include grilled shrimp, touched with the charcoal flavor of the grill, in lemon grass and white wine. The Vietnam seafood soup is a bit salty, but the French onion soup follows classic flavors. While a few sandwiches are available, it’s the main courses that showcase Le’s cooking. Red River fish is sautéed in onions, bacon and turmeric, and a wok-fired pork loin is rich with a plum wine sauce. Wines are mostly French and desserts change frequently.