186 Franklin St., New York, NY, 10013
nr. Greenwich St.
By dianas914 on 2/2/2010
NO LONGER OPEN :(
By djg298 on 8/1/2008
When you first walk into Mai House, it may feel a little cafeteria, but its the coolest cafeteria I've ever eaten it. It wasn't quiet by any means, but I had no trouble talking with three of my friends who tried this place for Restaurant Week. The chicken was perfectly cooked and the sauce was tangy and delicious. The portion sizes were very reasonable--even slightly large, as we all left stuffed. Definitely try out their specialty drinks- Mai Car was my favorite. Will return non-RW!
By Luus on 8/24/2007
As Vietnamese food connoisseurs, my husband I were excited to try Mai House since we love Michael Bao HuynhÂ’s other restaurants. We thought it would be the East CoastÂ’s Slanted Door given the prices. First of all we were hoping to take advantage of their $10 menu at 10pm but once we arrived they said it was only available during the Fall even though the website doesnÂ’t indicate that. So that was annoying and the service wasnÂ’t that great- perhaps thatÂ’s how service is at 10pm when there are only 6 people in the restaurant. The beef filet bears no resemblance to Vietnamese cusineÂ– it was more Chinese and the nuc mam wasnÂ’t great either. The pork belly was just ok but the spring rolls were good. ItÂ’s not worth the money when you can have more authentic food and better overall food at Bao Noodles or Bao 111.
By subway2 on 7/20/2007
went with my wife the other day, like the food and the service, I don't eat pork, and I did mention it to the waiter and he said he will make sure, but when the appetizer came I did order the quail..(did not say they had pork in it, later on i did notice i was biting in to small pieces of bacon! I did call the waiter and he very casually said yes their are small pieces , and its just small!! I really did not want to create a problem so I just stopped eating it, the management should know by now New York City has a lot of people who don't eat pork,,,so its nice if they have a trained staff who can communicate with the diners and the kitchen,