(Image: Ramie)
Trinh and Thai Nguyen (Image: Ramie)
Now outfitted in a palette of charcoal and jade, a 14th Ave space has gone back into motion as the home for new Capitol Hill “contemporary Vietnamese” restaurant Ramie.
The new project from sibling chefs Trinh and Thai Nguyen opened last week and is already drawing reviews on level with their Bainbridge Island original Ba Sa.
The Nguyens say Ramie is focused on innovation and creativity in Vietnamese cuisine driven by flavors including Bánh Tiêu fried bread with honey butter, MắmKho Quet with taro puree, mam, anchovies, shrimp powder, and chicharron, Bắp Cải Cuộn cabbage pork rolls, Mosaic Bò Tái Chanh with wagyu, Giò Giả Cầy crispy pork trotters with butter lettuce, shiso, diep ca, rau ram, serrano, purple radish, and pickled garlic, and a raw bar that not only features oc but a variety of Vietnam’s favorite sea snails.
“We’re creating a menu that will offer dishes that have a familiar flavor profile, but with an innovative twist and more refined look,” Trinh Nguyen said in the announcement of Ramie’s debut.
CHS reported here in February on the plans for the 3,055-square-foot restaurant neighboring Nue and Spinasse replacing Omega Ouzeri after the retirement of longtime neighborhood restaurateurs Thomas and Rebecca Soukakos.
The arrival of the Nguyens echoes the sibling chefs Eric and Sophie Banh who started Monsoon on Capitol HIll 25 years ago on 19th Ave E.
(Image: Ramie)
Like Monsoon then, Ramie seems destined to help Vietnamese cuisine take new directions in the neighborhood.
Aiding the Nguyens is Jen Rae formerly of Renee Erickson’s Capitol Hill steakery Bateau who will manage the bar program at Ramie with a focus on “emerging Vietnamese, Asian and lesser-known spirits” and fresh ingredients in a menu of “hyper-intentional” cocktails plus organic and biodynamic wines. Cocktails include the Nhâm Nhi with baigur gin, blanco vermouth, manzanilla, sevillle orange bitters, and rau ram oil, a Nghiện of suntory toki whisky, song cai amaro, rice paddy, ngò ôm herb infused blanc vermouth, and yuzu bitters, or a Hoa Anh Túc with tequila, peppercorn, tangerine, garlic chive, lime, and red aperitivo.
Also watch for Rae’s experimental ferment popup Amino to make its presence known.
Ramie is now open Wednesdays through Sundays at 1529 14th Ave. Learn more at ramieseattle.com.
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