Name: The District by Hannah An -- a reference to the diverse neighborhoods, called districts, of Vietnam from which the menu draws -- opened in early February on West Third Street in West Hollywood, near A.O.C. The two-story restaurant is dimly lit, with clean lines and a minimalist aesthetic, including modern chandeliers and (yes) Edison bulbs.
The chef: Hannah An steps behind the stoves and into the spotlight after learning the ropes first at her grandmother's restaurant Thanh Long in San Francisco and later at her mother's restaurants Crustacean, AnQi and Tiato. Her take on classic Vietnamese dishes is deeply personal and decidedly stylish.
Concept: An exploration of Vietnam's rich culinary traditions with a nod to California's abundant produce and sensibility. The menu takes diners on a tour of regional favorites from north, south and central Vietnam, with flavors staying true to their roots, ingredients sourced with care, and plating fitting of the upscale setting.
What dish represents the restaurant and why: The District Wok Lobster ($32) continues the An family tradition of serving crustaceans with carbs. Bite-sized tails and claws are wok-roasted and heaped over handmade garlic-lime-butter noodles with herbed panko and fresh herbs.