Boi (CLOSED)

At this chic, boxy little bôite, the menu is stocked with small and large flavor-punched samplings. Start with a potent rambutan martini and a scattering of delicate rice-paper rolls, spicy crusted tofu and beef salad with quail eggs. Or go straight for the entrées—red snapper seasoned with turmeric, or sizzling Saigon crêpes stuffed with nearly everything (plus meatballs). Bill Yosses, the talented pastry chef from Josephs, is trying Asian-themed desserts; a recent visit revealed hits (rich, sticky jackfruit-toffee pudding) and misses (tapioca that tasted like stale basil-flavored gummy bears).