Skip to content, or skip to search.

Skip to content, or skip to search.

Home > Restaurants > Nightingale 9

Nightingale 9

Critic's Pick Critics' Pick

329 Smith St., Brooklyn, NY 11231 40.680572 -73.994338
nr. President St.  See Map | Subway Directions Hopstop Popup
347-689-4699 Send to Phone

  • Cuisine: Vietnamese
  • Price Range: $$

    Key to Prices and ratings

    • Almost Perfect
    • Exceptional
    • Generally Excellent
    • Very Good
    • Good
    Cheap Eats
    • Best in Category
    • Excellent
    • Delicious
    • Very Good
    • Noteworthy
    • Very Expensive
    • Expensive
    • Moderate
    • Cheap
  • Reader Rating: Write a Review
Photo by Courtesy of Nightingale 9

Share this listing

Official Website


Tue-Fri, 5pm-10:30pm; Sat-Sun, 11am-10:30pm; Mon, closed

Nearby Subway Stops

F, G at Carroll St.



Payment Methods

American Express, MasterCard, Visa

Special Features

  • Brunch - Weekend
  • Notable Chef
  • Take-Out
  • Reservations Not Required


  • Full Bar


Not Accepted


What happens when an Arkansas-bred American chef falls hard for Vietnamese cuisine? You’re in for some fascinating fusion—not that Robert Newton, chef-partner of the “dressed-up southern” Seersucker (now closed) and its coffee-shop offshoot, Smith Canteen, would ever think to use the dreaded F-word. But the most memorable dishes at Nightingale 9, his spartan new noodle shop, are the ones that combine his background, his predilection for sourcing locally and seasonally, and his unabashed passion for the flavors and foods of Vietnam. These three influences meld most impressively in a stellar salad of shaved raw collard greens seasoned with grated coconut, fried shallots, and lime, a combination that suggests that the kale-salad hegemony may have some competition. Another perfect-for-­summer starter made with shredded poached Hudson Valley chicken derives its crunch from cabbage, kohlrabi, and North Carolina peanuts and its fragrant bouquet from the fresh herbs that characterize Southeast Asian ­cuisine. There’s cracklings in the Berkshire-pork noodle soup, country ham in the ­glistening fried jasmine rice, and deep-fried catfish in Newton’s take on cha ca la Vong, a Hanoi specialty typically made with grilled fish. That the tabletop soy sauce is aged in Kentucky bourbon barrels makes perfect sense.

Related Stories

Best of New York Awards

Featured In