VCafé

VCafé Restaurant Review:

Sleek without a drop of the pretension one might expect in TriBeCa, this inviting eatery offers classic dishes and a glimpse of Vietnam’s colonial past. Ancient and austere fans swirl from the ceiling and long slender lamps illuminate the stark wooden bench seating of VCafé’s dining room. The décor nicely exemplifies chef Lan Tran Cao’s menu, which leans to the traditional, but with a little cosmopolitan flair. The sautéed lime-lemon grass chicken with green and red bell peppers is both delicate and hearty enough to be satisfying; the chili calamari, presented on top of a fresh bed of green peppers and scallions, are fried, but manage to not be too crispy or greasy. And the shredded chicken with bean thread noodle soup is a remedy for a cold Manhattan day. Other standout starters include a poached shrimp salad with carrot, cucumber, celery, mint, cilantro, lime-honey dressing and peanuts; and the grilled marinated chicken and cabbage salad.