Chef and owner Casey Chao has found his groove, serving Vietnamese, Thai and Korean fare along with the Chinese-American dishes he learned how to cook in his parents restaurants (General Tsos chicken, lo mein, orange beef). Since opening three years go, Chao and his kitchen crew have dropped several dishes and improved the rest, including the restaurants namesake fish: a whole red snapper, breaded and deep-fried and splashed with a basil, garlic and jalapeo sauce. Chaos best dishes are his spicy ones, but theres also a Thai-coconut red curry that isnt red at all but ivory; oddly reminiscent of an Alfredo sauce, it feels like Asian comfort food. Even lowly egg-drop soup is a classy affair here. — Charles Ferruzza
Payment Type: MasterCard, Visa, American Express, cash
Parking: Lot Available
Extra Info: Private party facilities up to 35.