Cassia

"Bryant Ng and Kim Luu-Ng's Cassia has been heralded by critics and diners alike for its elevated Vietnamese, Chinese, and Singaporean fare with French bistro accents. The bustling dining room and high ceilings give Cassia a unique energy for Santa Monica, giving it something of a hip edge that would be typical of places in Venice or Silver Lake. The drinks flow at the bar while the hearth gives off more than enough smoke and heat to remind you that all the dishes carry a strong whiff of smoky flavor. Many of Cassia’s greatest hits include the kaya toast, spicy chile crab, beef rendang, laksa, and chickpea curry." - Eater Staff, Matthew Kang

"The Order: Vietnamese Caesar The caesar at Cassia can be filed under what we call “sneaky caesars”: salads that look classic and simple but have something special that pops out like a jack in the box after that first crunchy bite. At this upscale Southeast Asian spot in Santa Monica, that means a big hit of fish sauce in the creamy dressing, scraggly croutons coated with anchovy paste, dried figs for sweetness, and a handful of aromatic herbs like cilantro, basil, and shiso chopped into with the usual romaine and radicchio." - brant cox, sylvio martins, garrett snyder

"You’ll find more Italian restaurants in Santa Monica than in some parts of Italy, so Cassia’s Cantonese-Malaysian menu is a welcome change: tender beef rendang, crunchy crawfish toast, and giant platters of wok-fried lobster with rice noodles. The concrete-and-Edison-blub dining room swells nightly with nicely dressed dinner dates, friend catch-ups at the bar, and splurgy family meals in the circular booths. People trickle back and forth from Esters, the attached wine bar. A decade after opening, it remains one of the buzziest dining rooms in the neighborhood and the perfect antidote for when you can't look at another bowl of cacio e pepe." - arden shore, brant cox, nikko duren, sylvio martins

"Once your wait is up, walk over to Cassia for some modern Vietnamese food. This spot is pretty perfect for dates: you’re not jammed close to the table next to you, it’s not too loud, and the open space is attractive without being too in-your-face fancy. Order the charcuterie fried rice and the chickpea curry." - jess basser sanders, amy clark, brant cox

"This bustling restaurant in Santa Monica is happy to host a large group. The key is to book the table in advance, but the long tables can also accommodate dining groups. Chef Bryant Ng has powerful renditions of chickpea curry, Singapore chile crab, and wok-tossed lobster, among many other hits that are best shared." - Mona Holmes, Eater Staff