"For the uninitiated, Anthony Ha and Sadie Mae Burns spent years running Ha's Đặc Biệt, a Vietnamese pop-up that ricocheted across New York City and beyond. During the pandemic, their egg-scallion bánh mì and cabbage rolls stuffed with pork shank developed something close to cult status. They even staged a Paris residency before the New York Times (and just about everyone else) started singing their praises. But the dream was always a permanent home."
"And what a menu. Maybe you'll catch snails shimmering in tamarind butter, bass crudo doused with nuoc cham or a Spanish tortilla tricked out with crab and sweet chili. If the vol-au-vent-towering puff pastry filled with curried lobster and sweetbreads-happens to appear, cancel your plans and go immediately. Nothing's posted online, of course, because that would be too easy. There's no phone number either. Reservations drop like limited-edition sneakers and vanish just as quickly."
Ha's Snack Bar evolved from Ha's Đặc Biệt, a traveling Vietnamese pop-up run by Anthony Ha and Sadie Mae Burns, into a permanent Broome Street restaurant. Pandemic-era signature dishes such as egg-scallion bánh mì and cabbage rolls with pork shank built a devoted following and led to a Paris residency. The restaurant offers a daily-changing chalkboard menu featuring items like snails in tamarind butter, bass crudo with nuoc cham, Spanish tortilla with crab and a vol-au-vent of curried lobster and sweetbreads. Seating is intimate at a counter with an open kitchen, reservations are scarce, and no phone or online menu is available.
Read at Time Out New York
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