Van Đa
Vietnamese restaurant · East Village ·
Updated Vietnamese staples, creative cocktails, elegant, understated space
Updated Vietnamese staples, creative cocktails, elegant, understated space
"A restaurant that set up on East Fourth and became part of the city’s expanding scene of Vietnamese eateries offering regional and seasonal specialties." - Nat Belkov
"Making the point that Vietnamese food is more than just cold banh mi and big bowls of pho, this elegant spot in the East Village celebrates other specialties across the country. Go heavy on starters from the royal city of Hue like shrimp and pork tapioca dumplings wrapped in banana leaves and the crispy turmeric rice pancakes with coconut cream and herbs. Hanoi’s stir-fried pho noodles with trumpet mushrooms benefits from a good lashing of tableside hot sauce. And finally, from Saigon, shaking beef with crispy smashed potatoes and rice is a comforting classic. An attractive bar slinging creative cocktails upstairs is another distinguished addition, as well as a fantastic downstairs dining room that oozes intimacy and comfort." - Michelin Inspector
"You’ll probably find this hard to believe, but we aren’t perfect. Sometimes, we forget about restaurants - like Van Da, for example. This Vietnamese spot on 4th Street is a great place for some cocktails and a few small plates, and it often slips our mind. But it’s a great spot to impress a date or an out-of-towner, especially if you forgot to make a reservation elsewhere. It’s a two-story space with a small upstairs dining room and a basement that feels like a downtown art gallery that was converted into a lounge, and the menu is split up into little sections dedicated to various regions of Vietnam. We suggest you split a bunch of things like the short rib grilled cheese (that comes with a side of dipping broth) and the crispy mochi dumplings." - bryan kim
"Van Da is a small cafe that describes its purview as “modern Vietnamese cuisine.” What that means is delicate small plates like steamed rice cakes topped with minced shrimp, in addition to bigger snacks that include a short-rib grilled cheese served with a cup of pho broth, for dipping. Then there are noodles, salads, dumplings, and mains that run to turmeric skate and roasted duck with egg noodles. There are lots of of modern flourishes on an eclectic menu." - Bao Ong
"Restaurateurs Yen Ngo and Chef Hannah Wong are the brains behind this fantastic and exciting offering in the East Village. This menu is divided into street food from different regions, including Hanoi, Hue and Saigon—each sporting their own style. Standout dishes include turmeric griddle cake with wild mushrooms and coconut custard; crisped, delightfully chewy mochi balls; and tapioca dumplings steamed in banana leaves." - The MICHELIN Guide