Nam Vietnamese Brasserie, a first solo project from the former owner of Palo Alto's Tamarine and SF's Bong Su, is slated to open in Redwood City in mid-late February.
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Nam to bring hybrid Vietnamse noodle bar concept to the South Bay
San Francisco, CA | January 21, 2020 - Opening mid-late February 2020, Nam
Vietnamese Brasserie will be a hybrid noodle bar located in downtown
Redwood City, conceptualized by seasoned restaurateur and hospitality
industry expert Anne Le Ziblatt as her first solo project. The name Nam
translates to “south” and pays homage to Le Ziblatt’s hometown of Vung Tau,
a coastal town in southern Vietnam. Her new venture will showcase dishes
found all throughout Vietnam as the style of cuisine diversifies from
region to region, but Nam will showcase a southern interpretation to each
dish with flavorful fresh, organic herbs and garnishes.
“I’m excited to open Nam and offer delicious, affordable Vietnamese cuisine
to the South Bay,” says Le Ziblatt. “Our guests will have the experience of
dining at a full-service restaurant without the high prices as we’re
embracing the recent emergence of the “fine casual”-style. They’ll receive
high-touch service and quality cuisine in an elevated atmosphere where
dinner for two with a glass of wine will not cost more than $50.” Fine
casual blends elements of fast casual and fine dining, where customers
order at a counter, sit down for service, and have their tables bussed by
restaurant staff. Restaurateur Danny Meyer first defined the term on the
record with 60 Minutes during an interview in 2017.
Anne’s extensive career in hospitality has spanned nearly 20 years, which
has included fine dining service, operations, finance, human resources,
food, wine and public relations. Prior to Nam, Anne was the proprietor of
Tamarine Restaurant & Gallery (Palo Alto, CA) and Bong Su Restaurant &
Lounge (San Francisco, CA). At both restaurants, Anne ventured to create
fine dining destinations that reflected the high style, haute cuisine
trends found in the metropolis cities throughout South‐East Asia. Since
selling the two restaurants in 2016 and 2019 consecutively, she has spent
the past few years traveling and developing the concept for Nam.
Le Ziblatt drew inspiration from her mother’s recipes, Chef Nhan Huynh, who
was a professional chef for over 40 years, having owned the acclaimed Vung
Tau Restaurants in the South Bay. The menu features approachable, yet
culturally authentic, hot and cold noodle dishes from the three main
culinary regions of Vietnam, as well as single “comfort food” dishes, all
utilizing natural and responsibly produced ingredients with a focus on
healthy and light.
The soups menu features Chicken Pho (North): Mary’s organic chicken,
chicken bone broth, fresh Vietnamese herbs; Hu Tieu Nam Vang (South): Snake
River Farms pork, rice noodles, pork & chicken bone broth, fresh Vietnamese
herbs; Crab Udon: Dungeness crab, udon noodles, pork & chicken bone broth,
fresh Vietnamese herbs. Prices range from $13-$16.
Items from The Grill include Honey Five-Spiced Chicken: Mary’s organic
chicken, tamari soy sauce, spring onions; Chili Lemongrass Tofu: Organic
tofu, lemongrass, chili, turmeric, garlic. All are served with your choice
of rice, vermicelli noodles, or Asian Mixed Greens. Prices range from
Side dishes include traditional rolls, and dumplings. All prices are $5
each and portioned for two. Desserts at Nam will have a retro theme,
featuring Missile Pops and locally made ice cream sandwiches. The menu will
roll out with dinner first, lunch to be added soon after.
Le Ziblatt, who has completed her Level I certification from the Court of
Master Sommeliers, has curated the locally sourced beer and wine program.
The selections will feature craft breweries and wineries served on tap in
..15L, .25L, and .50L sizes as well as Pliny the Elder and sparkling rosé by
the can. She plans to serve a sauvignon blanc created from her and her
husband's vineyard in Sonoma County and eventually brew Bia Hoi, otherwise
known as Vietnamese street beer, on-site. Non-alcoholic options include
organic fresh pressed juices, such as Orange, Carrot, and Pennywort.
Le Ziblatt has tapped designer Anastasia Contakos, with whom she
collaborated on interior design at her former restaurant, Tamarine.
Contakos previously worked at EDG Design and former clients include Water
Bar in San Francisco, various Bradley Ogden restaurants in the Bay Area and
the Four Seasons. The look will evoke a subtle fishing village, a nod to
the small seafood exporting town where Le Ziblatt was born. Upon entering,
diners will be greeted by a large “Instagrammable'' wall for capturing all
of their Nam moments. She’s commissioned a large mural to accent the space.
There will be approximately 30-40 seats with communal tables with
electrical ports for charging, booths, and seating overlooking the kitchen. The
space is designed to entice guests to stay and linger with a welcoming
For more information, please visit Nam Vietnamese Brasserie at
www.nambrasserie.com and follow on Instagram (@nambrasserie
<https://www.instagram.com/nambrasseri...). Nam Vietnamese Brasserie is
located at 917 Main St., Redwood City, CA 95603.
Dinner Hours: Tuesday-Saturday from 5:30 p.m. - 9:00 p.m.
Lunch Hours: Tuesday-Friday from 11:30 a.m. - 2:30 p.m. (LAUNCHING SOON)
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