A tale of two families---one culinary dynasty’s loss is another restaurant clan’s gain. Hannah’s is the brainchild of Hannah An, the oldest of Crustacean matriarch Helene An’s five daughters. She took over---and reinvented---Tre, the house built by the Maccioni family of Le Cirque and Circo fame. Replicating a slice of Crustacean’s French Colonial Vietnamese cuisine, Hannah’s signature dishes include her mom’s legendary garlic noodles. They complement grilled tiger prawns, frutti di mare (clams, mussels, shrimp and sea scallops in a lemon grass tomato broth with crushed chili) and, as an à la carte side, almost everything else on the menu. Family recipes dominate the imaginative fare, which starts with extensive tapas choices. The coconut shrimp with citrus-ginger marmalade is notable, as is the sushi. Among entrées, we like Mama's ginger-steamed Chilean sea bass with shiitake mushrooms and the Vietnamese roast chicken with Asian pesto and baby bok choy. Meat-lovers might opt for the ponzu-glazed rib-eye steak with garlic and Asian herbs, and the pan-roasted herb-crusted lamb chops with minted lamb jus and appealing preparations of seasonal vegetables. Save room for the cinnamon-spiced pineapple bread pudding with crème fraîche sorbet. A cabaret-style singer entertains on Thursday evenings, a jazz band performs Fridays and Saturdays. gayot.com