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THIS RESTAURANT IS CLOSED Nam Restaurant Review: Art created by the owners crafts an interior with a distinctive contemporary look. On the menu, specials that once explored the finer points of haut Vietnamese cuisine are no longer offered, and we see a sharp downturn in edginess that we had come to expect of Nam. The filet mignon carpaccio remains, but it is served with lime and onions instead of its previous nam pla dipping sauce. Soups could provide a light but complete meal, especially Mom’s soup with cabbage dumplings, and so could salads, such as crisp julienned green papaya. Seafood “net” rolls enclose a shellfish filling in crisp pastry, to be wrapped in lettuce leaves and dipped into a light sauce. The rolls seemed over-fried, and the filling lacked any taste of seafood. The clay pot chicken, a spicy gathering of tender chicken morsels served on rice, is a good main dish. Nam’s limited wine list still offers some selections that go well with this food, such as the S.A. Prüm “Blue Slate” Riesling, but way too much of the list is not available. Desserts are for weekends, and present such choices as coconut crème brûlée. Hot Vietnamese coffee, though, will end the meal happily.