Though Banana Leaf is owned and operated by a Vietnamese family, its menu also flaunts culinary influences from China and Thailand to ensure complex and well-rounded flavor profiles. Below hanging lights that glow like radioactive wizard hats, tables heave under the weight of pan-fried noodles and jasmine-rice entrees strewn with bamboo shoots, pineapple, and crunchy cashews. Morsels of beef, tofu, or shrimp simmer in thai curries infused with basil, coconut milk, and veggies, and Chinese classics such as sweet-and-sour pork and general tso's chicken glisten beneath tangy sauces. In the kitchen, one lone chef prepares all of these mouthwatering masterworks, ensuring that the dishes are consistently delicious and share the same jawline.
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