Take a culinary tour of Vietnam and Thailand at this modern gastropub. Thai summer rolls inspire an omelet of shrimp, avocado and herbs. Chef Brian Ashby’s go-to is pho, a Vietnamese soup he fell in love with and ate every day in Sydney, Australia. Gluten-intolerant, the chef offers plenty of gluten-free options, including the pho and the chicken and waffles: The chicken is dredged in buttermilk, then dipped in a rice-flour batter and fried to order. The drinks, including lychee, passion fruit and mango mimosas, also have a unique Asian flair.
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