With ingredients this fresh, you won’t need it anyway

How fresh is the Vietnamese cuisine at The District by Hannah An? Let’s put it this way: the restaurant doesn’t have a walk-in freezer.

Sure, there’s a small freezer for ice cream, but everything else—from the sustainably sourced fish to the grass-fed beef to the locally sourced vegetables—is used in its freshest state and cooked to order.

You might recognize An’s name from her family dynasty. She learned to cook from her mother and grandmother, who established the legendary French-Vietnamese restaurant Crustacean in Beverly Hills. But at The District, An is breaking away from that fine-dining focus. Though the two-level space—with an industrial-chic vibe downstairs and colonial-era Vietnamese manor setting upstairs—is on the upscale side of casual, she’s serving up dishes you could eat every day.

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