A painting transforming the limestone karst towers that jut out of Vietnam's Halong Bay into a red and yellow fever dream hangs on the wall of an Eagle Rock restaurant named for the bay. A fountain in the center of the dining room tries to evoke the sound of water slapping on the massive spires, but mainly serves to lure toddlers who really, really want to splash their hands through the falling streams.
Bathing toddler notwithstanding, Halong Bay is a quiet eatery with clean lines and a beckoning menu of French and Vietnamese cuisines. Sister to Lemongrass next door, Halong Bay offers a more upscale interior and menu. (Though if you're just looking for a bowl of pho and jasmine iced tea, eating at Lemongrass will get you the same meal for a couple of bucks less.)
The Halong Bay roll, a spring roll of lettuce and roasted pork with carrot, basil and cucumber wrapped in rice paper, comes with a warm, complex sauce. The Vungtau egg rolls, though, were the winner, with crispy rolls of taro, pork, glass noodles, mushroom and yam served with a delicious fish sauce with hints of lime and chile.