Like many refugees fleeing Vietnam for California in the mid-1970s, the family who owns Dragon Rouge wanted to find ways to hold on to their culture. Communal meals quickly became a link to home and heritage, treating guests to heaping platters of spring rolls, lemongrass meat, and piping-hot soups.

Now the founders of Dragon Rouge recapture that welcoming atmosphere with a venue all their own. The menu recalls the family's rousing dinners with entrees cooked in clay pots and spring rolls stuffed with tofu and prawns. Other staples include pho, sizzling catfish, and French-Vietnamese curry sandwiches. But the kitchen also looks to the waters of San Francisco for inspiration: its wild-caught fish specials change daily, and on weekends, diners can crack open local Dungeness crab infused with butter and green onions. The seafood especially befits Dragon Rouge's waterfront location, which provides impressive views to guests on the outdoor patio.