"With this much butter, the pate chaud - ground pork, mushrooms, and vermicelli noodles encased in flaky crust - is guaranteed to be good, but it's more than just rich. The sauce that surrounds it provides a balancing sweetness, and you'll want to use every bit of the umami-rich pie to swipe it up."
"The snails are really all about the tamarind butter. After dunking the baguette in that sticky, tangy sauce, you'll wonder why it's not more common."
"Warm and romantic - scooting close to your dining partner is inevitable (as is brushing elbows with the other person next to you). Despite the squeeze, the thrum of music and conversation, along with the constant waft of butter and fish sauce, makes it a place where you want to order another glass of wine just to hang out longer."
Bistrot Ha represents the evolution of Ha's Đặc Biệt, a renowned pop-up, into a permanent intimate wine bar on the Lower East Side. The restaurant features a streamlined menu emphasizing small bites with French-Vietnamese influences. Signature dishes include butter-rich pâté chaud with balanced sweet sauce, snails with distinctive tamarind butter, and creative toasts featuring ingredients like chanterelle and blue cheese or bluefin tuna with lime-leaf sauce. The compact, warm space encourages close dining and lingering over wine, though the limited size means diners should plan additional meals elsewhere.
Read at Eater NY
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