Despite the French influence on Vietnamese cuisine, I'm not sure that wine goes with any food that is salty, peppery, highly spiced, or made with vinegar. And many Vietnamese dishes set up all four barriers. At a couple of lunches, I worked on the soup list, which boasts many permutations. What I missed was cilantro, which thrives in a sour soup. The usual pineapple and tomato were there.
Service is quite good, down to details like lemon slices in the water.
Perhaps because the restaurant had been announced by signs for many months before it actually opened, it's been crowded in the early weeks, and may become a regular spot for many.