Gazette critic Sarah Musgrave gives Gia Ba, the relatively new restaurant from Taiwanese chef Andy Su, the best possible endorsement:
N.D.G. really won the draw on this one. Local chefs love [Su] — they're here on their days off (the Blackstrap crew was at the next table on one of my visits) and on his day off, Su's at the butcher, or at the market, or thinking about what he can do next with the specials board. These days, there's Szechuan-style crawdads, twice-cooked oysters and a soft-shell crab burger written up in chalk.
Dishes that sealed the "Great Bet" from the casual dining critic ranged from Szechuan dumplings to eggplant in chili bean sauce to "unstoppably good" cumin chicken.
Ultimately, Musgrave concludes: "This is a place that wants to do it right."