Saigon native Lynn Lee has long wanted to open a Vietnamese restaurant that offers the kind of food she grew up eating. Fresh. Simple. Authentic. With no MSG or unnecessary preservatives. Plus something served in a fast fashion since, as the mom of two, she knows how busy families are and how hard it is to eat healthy while in a hurry.
That dream is now a reality with the opening of Saigon Table in Rye. The 28-seat fast casual space, with two kiosks for ordering upon entry and a grab-and-go section on the right, will have its soft opening May 21 with the grand opening — complete with a rickshaw from China — on May 23.
The seeds of a business
The child of Chinese parents, Lee came to the U.S. (specifically Seattle) from Saigon at age 11. Her parents worked long hours when she was growing up so she started cooking for herself at a young age. Then, as she grew older and had a family — she now lives in Greenwich, Connecticut with her kids at Rye Country Day — she wanted her children to eat the food of her youth and be culinary diverse eaters. That meant also understanding Chinese food.
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She also has a passion for educating others about classic Vietnamese food, which includes dishes that work for both lunch and dinner.
"For me, it's the herbs, the freshness of the ingredients like lemongrass and Thai basil; everything is fresh," stressed Lee. "I never saw dried seasoning in my life until I came to the U.S."
She's so meticulous about her food quality that she taught her chefs (though they are both culinary trained) to replicate the recipes she grew up with. They are Jon Lim and Operations Manager Dennis Lake (who's a chef and restaurateur himself; he owns La Taqueria in Greenwich and Darien).
On the menu (and all cooked to order): Pho (with either sirloin, meatball or brisket); Vermicelli (with a choice of skewer, egg roll or both): Vietnamese beef stew; Chicken Soup (with glass or thin egg noodles); Banh Mi (with options of ham, pork, beef, chicken, shrimp or tofu; Summer Roll with shrimp; Tamarind Pork Ribs; Crispy Egg Rolls (the only item on the menu that's fried); and Grilled Skewers, with a variety of meat and tofu options.
Lee is particularly proud of the Pandan chiffon cake dessert flavored with the juices of Pandanus amaryllifolius leaves.
Drinks include a Vietnamese limeade made with fresh lime and club soda and seven signature cocktails including a classic margarita, an Aczu Gin and Toni (with juniper berries, fresh fruit, elderberry tonic, Topo Chico and gin); Mai Thai and Skinny Margarita with Cucumber. Lake said they're using Aldez , a small-batch producer who specializes in tequila but recently branched into mezcal. (Drinks must be ordered at the bar and not at the kiosk.)
There's also wine and beer.
What's the ambiance like?
Lee, a first time restaurateur, also designed the decor, based on an open kitchen concept. "I wanted it to have a sleek look with clean lines," she said. "And I wanted it to feel like an escape from your daily grind."
Diners can expect a high ceiling, lots of bamboo wood, counter seating (with windows that open up to the street), a separate (small) bar area, a communal high top table and cushioned seating along the wall to the right. The color scheme is mainly neutral (think blonde and black) with orange accents. Neon signs read "Saigon" towards the front and a "Bar" sign by the bar.
There's also a bicycle in the front, a nod to the main form of transportation in Vietnam.
And, for even more of an education on the country, there's a video loop showcasing rotating images of its food and travel highlights that bring a burst of color to the space. The walls also feature photos of the area. The loop (on the back entry side) informs customers about the build-out of the space which includes a lot of custom details (including the epoxy-like floor). Though Lee signed the lease last April, the project was five years in the making.
The two kiosks for ordering near the front play into her "fast and efficient" theme though you can also order at the counter.
As for the restaurant's name, Lee said it comes from the fact that she's from Saigon. Plus table, for her, means having the family sitting down eating together. "That's how it was for me growing up," she said. "My father insisted we sit and focus on our food."
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Her mission, she added, is to "continue the tradition of eating high quality Vietnamese food" along with good customer service.
"The goal is to create a place where everyone feels at home."
If you go
Address: 12 Purdy Ave., Rye, 914-821-1010, saigontablerye.com
Hours: 11:30 a.m. to 8 p.m. Monday to Thursday; to 10 p.m. Friday and Saturday; to 5:30 p.m. Sunday
Prices: From $12 to $30.
Opening: Soft opening is May 21; grand opening is May 23.
Down the road: Lee hopes to introduce "Saigon Singles," where singles can mingle at the communal table. She's also hoping to add outdoor tables. Her food menu will also be expanded in the future.
Good to know: Lee is a big dog lover (she has two; both of who are represented in the bike basket in front of restaurant). A portion of her profits will go to nonprofit dog rescue organizations.
Jeanne Muchnick covers food and dining. Click here for her most recent articles and follow her latest dining adventures on Instagram @jeannemuchnick or via the lohudfood newsletter .
This article originally appeared on Rockland/Westchester Journal News: New Vietnamese restaurant opening May 21 in Westchester
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