Watercress’s chef, who recently moved from Vietnam, developed the menu based on dishes Loan and her family eat at home. Several incorporate the restaurant’s leafy namesake, like watercress beef salad, but I opted for the vegetarian sizzling crepe. The tofu, mushroom, and bean sprout stuffed crepe was fried to a golden crisp and wreathed in fresh lettuce, basil, and mint. The way to eat this crepe is by breaking it into pieces, wrapping them in lettuce and herbs, and then dipping these bundles in a lightly salty soy-sauce concoction. “It is photo-worthy!” said the talkative customer when she noticed me snapping its picture.