Chef and Owner Mako Antonishek designed the menu at Gingergrass, a popular restaurant serving affordably-priced Vietnamese standards. This casual-but-cool restaurant with high ceilings and cork-covered walls serves classics such as pho and noodle bowls for both vegetarian and carnivorous guests. Other entrées such as the shaking beef (wok-tossed, marinated filet mignon with chiles and sautéed onions on a bed of watercress) and the banana leaf-wrapped tilapia keep diners coming back again and again, so be sure to take wait time into consideration.