Ba Sa Restaurant

"This Vietnamese spot on Winslow is our (second) favorite place to sneak away for a day-off lunch on Bainbridge Island. While the menu is stacked with great phở and bánh mì, we would come here solely for their puffy salt and pepper tempura prawns with chili oil-slicked egg noodles, or order of truffled pork wontons and crackly taro-stuffed egg rolls. Enjoy it all in their dining room complete with mellow golden wood and a giant painting of a catfish, or out on their covered patio." - aimee rizzo, kayla sager riley

"This Bainbridge Island restaurant on Winslow is our favorite place to sneak away for a day-off lunch. While the menu is stacked with great bún, phở, and bánh mì, we would come here solely for their puffy salt and pepper tempura prawns with chili oil-slicked egg noodles, or a couple orders of truffled pork wontons and crackly taro-stuffed egg rolls. Enjoy it all in their dining room complete with mellow golden wood and a giant painting of a catfish, or out on their covered patio." - kayla sager riley, aimee rizzo

"Two young Vietnamese chef siblings — who were once refugees — look to the food of their childhood for inspiration at this Bainbridge Island newcomer. There are wings stuffed with ground pork and shiitake mushrooms, clay pot catfish, and sirloin wrapped in betel leaf, along with some fun brunch items, such as taro bubble waffles with fried chicken. It’s modern Vietnamese cuisine from a new generation, filled with passion and precision." - Eater Staff

"The modern Vietnamese restaurant on Bainbridge Island is now offering curbside pickup from noon to 8 p.m. Monday through Saturday. Items include its popular braised catfsih with fried garlic and bird’s eye chili, five spiced game hen, and $5 rice bowls, plus some wine and sake bottles to-go." - Gabe Guarente

"The Nguyens moved from a refugee camp in Thailand to the U.S. when they were young children and later worked at their parents’ restaurant Pho T&N in Poulsbo (which they now run). Ba Sa, which opened just months before the onset of the COVID pandemic, combines traditional Vietnamese recipes with local ingredients and adds some global twists — a banh mi with karaage chicken, avocado spring rolls, a pear and cheese panna cotta for dessert." - Harry Cheadle