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"Chef Tu David Phu’s Vietnamese-influenced wine bar will serve dishes inspired by growing up in the Bay Area and his parents’ cooking, including cá nhúng dấm, a salmon ceviche with pineapple niyog, lemongrass, makrut lime leaf, and coconut vinegar, and a Saigon wagyu loaded hot dog topped with an egg, bacon, scallions, and pork floss furikake; expect a strong wine list curated by Advanced Somm Justin Chin with bottles available to-go from the adjacent retail shop. Anticipated opening: October 2024." - Dianne de Guzman