Chateau de Saigon

The restaurant is ambitious; owner/manager Jimmy Tran is a 2001 graduate of Emory’s business school and gets much of his inspiration from his parents, who are both from Ho Chi Minh City (formerly Saigon). Tran is young -- not yet 30 -- and has high hopes for pairing wines and beers with the delicate regional specialties that make up so much of what’s good about eating here. But the thing that makes this restaurant stand out from any other Vietnamese spot in the area is the banh trang cuon. Order the “grilled sampler”: Rice papers, a shallow bowl of water and an assortment of grilled meats of marinated pork, minced shrimp grilled around a baton of sugar cane (called chao tom) and la lot -- minced beef flavored brightly with lemon grass, then wrapped in pungent betel leaves will all be brought on platters to the table.