Hey there listeners, future callers and cooking enthusiasts.

Welcome to Dinner SOS, the show where we help you save dinner, or whatever you're cooking.

I'm Chris Morocco, food director of Bonapete

and Epicureus.

Bonapete's annual restaurants issue is out now and this year's best

new restaurants list features 20 American restaurants whose menus and practices were

most excited about. So today on Dinner SOS we're taking you behind the

scenes of one of the restaurants on the list, Sapsua, in Denver, Colorado.

Hi everybody. Hello. How's it going? It's going okay. So delighted to be talking to you both.

Welcome on the show. A few weeks ago I sat down with Anna and Nene to win the chef owners of

Sapsuwa and a married couple to talk about their story, their restaurant and the

three dishes that have made the jump from

sapsua's menu to the pages of bonapetee.

Sapsua is a Vietnamese phrase that means about to be,

or almost, and the food at the restaurant takes that idea to heart that everything and everyone has room for and is continually seeking improvement.

I think the food at Subseh is more of like I'm looking to what it's like growing

up as a first generation Vietnamese American where I grew up eating Fuh and boombahoe and banyo and all that but I also went to like in and out and for me I love taking

traditional recipes dishes that I loved growing up, and just kind of figuring out what I loved about that dish and creating something at Subsot that focuses on that part of the dish.

Yeah, and it's just such a joy to have this place

that is really rooted in a cuisine,

but then we take it and have fun with it

and be creative and then serve it to people who are often first generation of Vietnamese in our restaurant.

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