"At Vinai I felt Yia Vang’s family history in every dish: portraits of his parents preside in the dining room while Mama Vang’s hot sauce and farm-grown mustard greens, eggplants, and chiles electrify plates—deviled eggs with Thai basil sambal, confit mackerel with purple sticky rice, and a 1988 New Fashioned cocktail that embeds Hmong symbols in a stately ice cube—offering an intimate, autobiographical menu that reveals cultural memory through flavor." - ByThe Bon Appétit Staff