Brasserie VietNam, the newest resturant on Bleecker Street, invites diners to indulge in a unique fusion of French romance and Vietnamese tropical vibes, right in the heart of West Village, New York City.
Brasserie VietNam, located at 282 Bleecker St, offers a unique gastronomic experience by merging traditional Vietnamese flavors with the finesse of French cuisine.
Featuring one side adorned with lush greenery evoking Southeast Asia’s tropical climate, and the other embracing vintage French style with brick walls and brass, the restaurant exhibits a harmonious fusion of styles. Illuminating the space are two back-lit artworks of Saigon city in British bartender-artist Richie Fawcett’s signature sketches. The team brought them all the way back to add a contemporary Vietnamese touch.
Head Chef is Ray Huang, a seasoned culinary expert with over a decade of experience under his belt. A devoted enthusiast of Vietnamese cuisine, Chef Huang immersed himself in the culinary arts of Vietnam, training at various renowned restaurants across the country. His passion led him to bring back contemporary dishes that resonate with the modern Vietnamese palette, enriching Brasserie VietNam’s menu with an authentic touch. Supporting Chef Huang is Chef Joel Wu, a Culinary Institute of America alum who was trained at Michelin restaurants including Le Bernardin and Alinea Group Roister. His expertise in French cooking is a pivotal element in Brasserie VietNam’s unique fusion of French and Vietnamese cuisines.
Menu offerings include:
- Bánh Mì Slider: traditional Vietnamese Bánh Mì reimagined. Replacing the usual ham with an exquisite combination of filet mignon and black truffle pate, it’s served on a Vietnamese baguette.
- Crispy Red Snapper: a unique take on a classic dish. While in most Asian cuisines, the fish is served fried and whole, Brasserie VietNam chooses to fillet the fish and present it in cubes within the fish’s original form. It’s then accented with a tamarind sauce and a distinctive green mox sauce, not commonly found elsewhere.
- Ribeye & Oxtail Pho: The classic Pho is given a modern twist with sliced rib eye and oxtail soup. While the traditional sauce in Pho comprises fish sauce and siracha, Brasserie VietNam also incorporates a garlic vinegar sauce, which is now popular among younger Vietnamese diners.
- Bone Marrow: topped with a Vietnamese sauce and combined with French caramelized yellow sugar, resulting in a delightful blend of salty, sweet, and spicy. Served alongside a garlic butter-toasted Vietnamese baguette.
- Summer Roll: deviates from the norm by using grilled salmon instead of the usual shrimp. Brasserie VietNam’s take on a contemporary Vietnamese dish.
To complement these delicacies, Co-founder/Manager and Beverage Director Roy Chai, inspired by his experiences bartending in Vietnam, has crafted a stellar lineup of signature cocktails. Standouts include:
- Tipsy Forest: a classic Vietnamese cocktail featuring Shochu, pandan, coconut, and lime.
- Hot Lips: combines Shochu, lychee, pineapple juice, chili, ginger, and lemongrass into a vibrant, flavorful drink.
- Mekong Night: inspired by the fruit and vegetable-rich Mekong region in Vietnam, uses Shochu, cucumber, elderflower, and butterfly flower juice for a refreshing taste.
- Saigon Sunset: captivates with its blend of banana syrup and grenadine, creating a delightful watermelon flavor, garnished with a dry lemon. Shochu-based.
Brasserie VietNam is currently open for dinner service. Starting from June 9th, the restaurant will also serve a brunch menu available from 12 PM – 3:30 PM Friday to Sunday.
