Trend Restaurant: Saigon Grill Restaurants, New York City

Simon Nget, opened the first Saigon Grill Restaurant at the corner of 87th Street and Broadway in Manhattan, and has since expanded to Manhattan’s East Side as well. His tiny restaurant is always packed every day from the time he opens until closing. During dinner time, there are more patrons waiting for tables outside than the patrons being served inside. Simon likes to see all the dishes empty when the customers have done with their meal. His secret to success: consistently providing the best taste, freshness, quality, cleanness, and service – and excels in quick and fresh take out meals. For his efforts, Saigon Grill has consistently been rated with four stars by Menu-pages.com, which is no easy task in a highly competitive restaurant environment. Simon has developed a complicated but re-warding method for his barbecued ribs. ''I marinate them overnight, steam them the next day and then put them on the grill and glaze them when an order comes in,'' he said. Saigon Grill’s ribs, among the best in the city, are a meaty dark red, striped with black char. He uses spareribs, although baby backs are more traditionally used for grilling in Vietnam.