What kind of restaurant would call itself B-52 and get away with it? Van Tran grew up in Vietnam, 100 miles from the Cambodian border. His is a story of gratitude for U.S. soldiers who fought to bring his people democracy. He pays tribute to the effort by putting his heart and soul in every morsel he delivers.
AC has a healthy community of Vietnamese expats; the majority of casino dealers hail from Vietnam. That would also explain the Christmas Eve Concert delivered by a Vietnamese chorus.
Ventnor Avenue is an important street here in that it has its own directional sign in Atlantic City. Its origin is somewhere at the end of what is Casino Row. It is mostly residential, but it is peppered with all sorts of ethnic bodegas, Asian grocery stores, and Middle Eastern shops with names that start the glands salivating.
The restaurant is quite large and has an equally large sign that touts gourmet food, crab, and other seafood, as well as barbecue. One would not expect it to be crowded on this Christmas/Hanukkah day, but there was already a party of about 8 people who looked quite comfortable. The décor is very simple, owing to the fact that the place has been opened only since September. Greeting us was Van Tran’s son, who complains the area is too quiet for him; he prefers Bensonhurst, an area of Brooklyn he calls home.
The menu is full of promise: appetizers are more American than Vietnamese; once you get down to the hors d’oeuvres and salads, things begin to get much brighter. There is a variety of stuffed rolls, chicken rice soup, red crab soup, and other salads. Pho gets its very own section, as it should. There is a My Tho variety of Pho, which brings to mind the fruit market. Everyone is looking to me to order, so I dive right in.
We begin with the Cha Gio, which are spring rolls filled with a mixture of pork, shrimp, and diced vegetables, served with lettuce leaves, fresh basil leaves and fresh mint leaves, and a special sauce prepared by Van. Put the roll on the lettuce, add a couple of twigs, sliced cucumbers, roll up everything, and dip in the sauce. You’re en route to heaven.
Next is the Shrimp & Scallop over Vietnamese rice; the fish is pan fried and sits on the side of a rice mound. Here again, it is recommended that you pour the magical sauce over the rice. Every bite is punctuated with eyes that get rounder and rounder, and oohs and aahs follow. The piece de resistance comes by way of Ragu Lamb. Here again, the special sauce in which the lamb and vegetables float is incredible; we learn it contains coconut milk and curry, and despite our well-trained palates, we cannot detect either flavor separately. The meal ends with the signature B-52 coffee, which we have iced.