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New York

DI AN DI

New York

DI AN DI

BEST NEW BISTRO

DI AN DI

SHORTLISTED BY BISTRONAUT #1

WHO
Second generation Vietnamese-Americans Dennis Ngo, Kim Hoang, and Tuan Bui (the trio behind Manhattan’s hit An Choi) turned to Greenpoint for their first Brooklyn restaurant. Di An Di is friendly and welcoming from the get-go: a reservation confirmation text explains that the restaurant’s name is “an endearing phrase in Vietnamese between friends and family that translates to ‘Let's go eat.’”). Chef Dennis Ngo gives us ample reasons to do that at this vibrant restaurant that feels perfectly of-the-moment.

FOOD
Chef Ngo’s cooking is an exciting, deeply delicious cuisine marrying traditional Vietnamese dishes with his modern sensibility. The menu puts distinct emphasis on soups, with seven varieties (beef, chicken, vegetarian) of phò and bùn; the best seller Phò Thin has charred beef brisket and creamy egg yolk. The menu is further divided into sections of Bar Snacks, Small Plates (rolls, salads and appetizers) and Large Plates, including a number of vegetarian and vegan options. Favorites were the rolls, either crispy (3 pieces for $6-8) or soft ($12 for 2), both a great deal. The Cha Goi crispy spring rolls with pork, to be wrapped in butter lettuce and Thai basil and dipped in fish sauce, were fantastic. The Vietnamese Scotch Egg with Pork Sausage and a Quail Egg ($5) was a hit, as was the Bò Tái Chanh Rare Beef Salad, marinated in a funk of fermented anchovy and pineapple dressing, cut through by a bright topping of watercress and papaya salad ($14). The Bánh Xéo ($20), a crispy turmeric crepe, is stuffed with a mix of pork, shrimp, mung bean, and bean sprouts, to be wrapped in lettuce with herbs, and dipped in fish sauce.
But the most Instagrammable dish is Ngo’s clever version of what we always crave –“pizza,” but done Vietnamese style. It arrives with a “crust” of grilled rice paper dotted with egg, ground pork, shrimp floss, pickled chilies and homemade hot sauce. If you ever fought over which is the best tool for cutting pizza, let this end the battle – the gilded shears it’s served with should put that question to bed.

DRINKS
Wonderful cocktails ($14) are calibrated with either some heat and/or Vietnamese ingredients to prepare your palate for the meal to come. In one, mezcal pairs with Thai chili; gin, passion fruit and Thai basil go together in another; vodka and lemongrass shine in a third. A small selection of wines by the glass ($10-16) or bottle ($46 and up) include red, white, rosé, sparkling and orange wines. You’ll also find sake, beer and cider as well as a few non-alcoholic “mocktails” ($6-7) like Lemongrass Vinegar Soda, Artichoke Iced Tea or Vietnamese Iced Coffee.

DECOR
From the moment you approach Di An Di and catch sight of the cheerful green and white porch with a neon green sign in the window, an overwhelming feeling of cheerfulness – like when discovering someplace wholly different on vacation – sets in. The vibe continues inside with a barrage of tropicalia: loud philodendron-patterned wallpaper in the front bar room is tempered by blond wood and copper accents, while live potted philodendrons – and monstera and fiddle-leaf figs in woven baskets – decorate the entire room and crawl up the walls to a skylit ceiling in the back main dining room. Glass windows separate diners from the kitchen and both are bathed in natural sunlight in early evening. The place just feels very cool, simply put.

NOISE
Manageable, surprisingly.

SEATING
Wicker-backed bar stools at the bar with some low tables; bare wooden banquettes with padded pillows at the back along the perimeter of the main dining are not the most comfortable, but the place feels designed to show off its patrons to one another, which was fun.

VIBE
If a covered porch in Silverlake and a swanky Vietnamese shack had a baby, it’d be this “jungalow” vibe that attracts all manner of Greenpoint denizens – and more.

RESTROOMS
Didn’t go!

SERVICE
Standard tipping practices can be followed here, but we made sure to give some extra love to the servers for being chill and laidback (20+%)

WOULD RECOMMEND
Highly! Great drinks, great food, good vibes. This place has a really happy aura. 

WHO
Second generation Vietnamese-Americans Dennis Ngo, Kim Hoang, and Tuan Bui (the trio behind Manhattan’s hit An Choi) turned to Greenpoint for their first Brooklyn restaurant. Di An Di is friendly and welcoming from the get-go: a reservation confirmation text explains that the restaurant’s name is “an endearing phrase in Vietnamese between friends and family that translates to ‘Let's go eat.’”). Chef Dennis Ngo gives us ample reasons to do that at this vibrant restaurant that feels perfectly of-the-moment.

FOOD
Chef Ngo’s cooking is an exciting, deeply delicious cuisine marrying traditional Vietnamese dishes with his modern sensibility. The menu puts distinct emphasis on soups, with seven varieties (beef, chicken, vegetarian) of phò and bùn; the best seller Phò Thin has charred beef brisket and creamy egg yolk. The menu is further divided into sections of Bar Snacks, Small Plates (rolls, salads and appetizers) and Large Plates, including a number of vegetarian and vegan options. Favorites were the rolls, either crispy (3 pieces for $6-8) or soft ($12 for 2), both a great deal. The Cha Goi crispy spring rolls with pork, to be wrapped in butter lettuce and Thai basil and dipped in fish sauce, were fantastic. The Vietnamese Scotch Egg with Pork Sausage and a Quail Egg ($5) was a hit, as was the Bò Tái Chanh Rare Beef Salad, marinated in a funk of fermented anchovy and pineapple dressing, cut through by a bright topping of watercress and papaya salad ($14). The Bánh Xéo ($20), a crispy turmeric crepe, is stuffed with a mix of pork, shrimp, mung bean, and bean sprouts, to be wrapped in lettuce with herbs, and dipped in fish sauce.
But the most Instagrammable dish is Ngo’s clever version of what we always crave –“pizza,” but done Vietnamese style. It arrives with a “crust” of grilled rice paper dotted with egg, ground pork, shrimp floss, pickled chilies and homemade hot sauce. If you ever fought over which is the best tool for cutting pizza, let this end the battle – the gilded shears it’s served with should put that question to bed.

DRINKS
Wonderful cocktails ($14) are calibrated with either some heat and/or Vietnamese ingredients to prepare your palate for the meal to come. In one, mezcal pairs with Thai chili; gin, passion fruit and Thai basil go together in another; vodka and lemongrass shine in a third. A small selection of wines by the glass ($10-16) or bottle ($46 and up) include red, white, rosé, sparkling and orange wines. You’ll also find sake, beer and cider as well as a few non-alcoholic “mocktails” ($6-7) like Lemongrass Vinegar Soda, Artichoke Iced Tea or Vietnamese Iced Coffee.

DECOR
From the moment you approach Di An Di and catch sight of the cheerful green and white porch with a neon green sign in the window, an overwhelming feeling of cheerfulness – like when discovering someplace wholly different on vacation – sets in. The vibe continues inside with a barrage of tropicalia: loud philodendron-patterned wallpaper in the front bar room is tempered by blond wood and copper accents, while live potted philodendrons – and monstera and fiddle-leaf figs in woven baskets – decorate the entire room and crawl up the walls to a skylit ceiling in the back main dining room. Glass windows separate diners from the kitchen and both are bathed in natural sunlight in early evening. The place just feels very cool, simply put.

NOISE
Manageable, surprisingly.

SEATING
Wicker-backed bar stools at the bar with some low tables; bare wooden banquettes with padded pillows at the back along the perimeter of the main dining are not the most comfortable, but the place feels designed to show off its patrons to one another, which was fun.

VIBE
If a covered porch in Silverlake and a swanky Vietnamese shack had a baby, it’d be this “jungalow” vibe that attracts all manner of Greenpoint denizens – and more.

RESTROOMS
Didn’t go!

SERVICE
Standard tipping practices can be followed here, but we made sure to give some extra love to the servers for being chill and laidback (20+%)

WOULD RECOMMEND
Highly! Great drinks, great food, good vibes. This place has a really happy aura. 

CHEF

Dennis Ngo

OPENING DAYS

Closed Mondays.

RESERVATIONS

Reserve online a couple weeks ahead for your ideal time.

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