Best Martini (2004)
Mo Mong When it comes to martinis, all it takes is gin, vermouth and an olive or three. But if you're looking for something special, you won't find a better twist on the classic than the infusion martinis at this Montrose-area Vietnamese hot spot. Mo Mong's martinis are dry and properly bitter -- a far cry from the fruity 'tinis that many bars try to pass off as authentic. They're also wonderfully simple; their ingredients come straight from the big jars of Skyy vodka and fruit stewing behind the bar. There are nine varieties, although some work better than others: The tart and dry raspberry is particularly good, and so is the mango, if you're looking for something funky and vaguely mossy. Only the truly brave should try the ginger -- its aftertaste is pure bark.