Hanoi House
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119 St Marks Pl., New York, NY, 10009
212-995-5010
Known For
- The Grub Street Guide to New York’s Brunch Boom
- Review: The Cooking at Hanoi House Tastes Fresh, Homespun, and Inventive
- The Grub Street Guide to New York’s Many Noodles
- The Absolute Best Vietnamese Restaurants in New York
- The Vietnamese Sundaes at Hanoi House Are So Addictive
- The Absolute Best Pho in New York
- The Absolute Best Octopus in New York
The lowdown
Both of the young owners behind this popular East Village restaurant have clearly spent time studying the buzzing food scene in Vietnam, and both are veterans of Stephen Starr’s successful, far-flung hospitality empire (Buddakan, Upland, Le Coucou, etc.), which means they have a feel for the elusive alchemy of comfort, style, and quality that goes into building a popular dining destination in this mysterious, helter-skelter restaurant era. Sadly, the talented former executive chef, John Nguyen, has departed (on less than amicable terms, apparently), but we’re told that two well-trained sous-chefs, and the majority of his recipes remain: The famous, Hanoi-style pho (heavier than the southern variety, with a bone broth simmered for 12 hours at least); the summer rolls stuffed, like on the streets of Hanoi, with loose slabs of fresh-made pork sausage; and that old favorite of the American Vietnamese community, shaking beef, which, before Nguyen’s departure, was worth a special trip.
What you need to know
Recommended DishesGreen-papaya salad; beef pho and/or bun cha and shaking beef (with crispy spring rolls); chè sundae with black-sesame gelato.
DrinksBeer and Wine
Noise LevelBring earplugs!