Cassia brings together two families in partnership -- one from California, one from Vietnam and Singapore -- to merge the cooking styles that they grew up with and to do so using only fresh and locally sourced ingredients. The end result is a menu that is chiefly Asian in nature, but with a smattering of other influences.
For example, you can get a fairly standard Californian oyster and clam pan roast, but with a side of naan bread and some Vietnamese coffee pudding for dessert. If you're hesitant about experimenting, know that this place absolutely raked in the "Best New Restaurant" awards from various L.A. publications when it opened in 2015.
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