The history of French-Vietnamese cuisine in New York is rather anonymous. True afficionadoes are quick to point out Indochine or Má Pêche, but the list quickly drops off after that. It’s easy to believe that there are still great ones out there, but in this day and age of Twitter and social networking most of us can agree that when something revelatory comes along, those in the know will make it common knowledge. Somehow, SoHo bistro Rouge et Blanc has managed to do just that, while simultaneously creating thoughtfully prepared pork belly Banh Mi, short rib-stuffed squid, and crispy duck confit, all of which is complimented by a brilliant Burgundy-skewed, all-French wine list. Rouge et Blanc’s strong suit is that it lends an inventive approach to an area that could use more competition and deviation from the norm.
Source: New York Times
