At ultra-hip, eat-to-be-seen Asian Fusion bistro Azia, the clientele is chic, and chef/owner Thom Pham is even more so, the Vietnamese-born restaurateur having made a name for himself adding pizazz to Asian cuisine. High booths and relatively small tables suit most moods in the bustling bar up front. And the main dining room, with its walls of deep cranberry and sexy black booths, will keep you comfortable for the better portion of an evening. On Pham's menu, can't-miss starters include the pink-hued cranberry puffs: won tons filled with cream cheese, cranberries and a bit of scallion. Seafood entrées include, when available, diver scallops chow mein and lemongrass monkfish. Chinese and Thai options include classic sweet-and-sour chicken, fiery pad thai and "one-pot-meal" sukiyaki. Don't miss featured desserts such as the light and creamy flan and the tropical jackfruit cheesecake. And Azia's much-lauded drink list is filled with tropical delights and unique martinis as well as dozens of other cocktails, beers and wine. As your first or last stop, the restaurant's adjacent Anemone Sushi & Oyster Bar features a host of sake and cocktail choices in addition to sushi. And the party continues late-night with music in the Caterpillar Lounge. Serving lunch, dinner and late-night daily (opens at 3 pm on Sun). Voted No. 4 Greatest Places to Eat in the 2008 Star Tribune readers poll.