In less than four years, Cassia has sealed its reputation as one of Los Angeles’ finest restaurants—and the first establishments to be awarded the honor of a New York Times starred restaurant review outside of the Big Apple. Housed in a 1930s art deco building in Santa Monica, the lively space is the result of a pared-back fusion between Vietnamese and Singaporean sensibilities (with French and Chinese touches), and run by husband-and-wife team Bryant Ng and Kim Luu-Ng. The menu—which ranges from pot-au-feu with pho broth to cumin-laced lamb with Szechuan peppercorns—is served up at tables split between an outdoor patio, a bar area and the main dining room, where Vietnamese bird cages are suspended from the high ceiling. Cassia 1314 7th Street Santa Monica California 90401 United States TwitterFacebookPinterest Related Stories Food Issue 19 My Kitchen Table: Dominique Crenn French-born chef Dominique Crenn knows how to keep a level head and relishes the nights when she gets to cook to her own soundtrack. Food Issue 19 Recipe: Chamomile Cookies When your day is filled with too much excitement, taking time to sit quietly with these calming morsels and a cup of tea could be just the antidote. Food Issue 19 The Spicy Menu Nothing gets our hearts racing and noses running like a healthy dose of heat, but chile isn’t the only ingredient that gets our blood pumping. Food Issue 18 The Black and White Menu Despite being devoid of color, this menu is by no means short on taste—by limiting some of our senses, we can amplify others. Food Issue 17 Lunch with Peter Miller: White Bean Soup with Garlic and Sausage Lunch at the Shop: Seattle bookshop owner Peter Miller discusses the meaning of sitting down for lunch with your co-workers. Food Issue 17 The Blood Menu When we think of blood relatives, we consider comfort food, handed-down recipes and sharing meals with our families.