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With over 100 items on the Thai, Malaysian and Japanese menu at Nana, it’s a daunting task deciding what to eat. Luckily, you really can’t go wrong. The chicken pineapple fried rice with roasted cashews or crispy whole red snapper are both sumptuous. But Nana really excels at sushi, sashimi and specialty rolls like the yellowtail with jalapenos and Chinese cilantro or the Volcano: shrimp tempura, mango and spicy salmon. Nana fills two storefronts, with a bar on one side and dining room on the other, decorated in what owner Eric Ong calls “modern industrial”—exposed brick walls, lights embedded in the polished concrete floor, and lime-colored tile along the open kitchen. The space; cavernous with a huge outdoor garden, but low lighting and plenty of elbow room between the tables; give it an intimate vibe. Another bonus is reasonable prices, which means you can return many times to make your way through the menu. — Lisa Selin Davis

Thinly sliced ribeye steak with scallion teriyaki sauce, $7; mango shrimp with mild spicy lingam sauce, $13; ahi tuna tempura roll with tamarind cilantro sauce, $9