openings

A First Look at Michael Huynh’s Bia Garden, Opening Soon

Photo: Hannah Whitaker/New York Magazine

This week’s magazine is a double issue, covering not just one but two weeks of restaurant openings. That’s convenient for Michael Huynh, since his Bia Garden has been unexpectedly delayed. Provided it opens next week and the sun is out (both prospects equally iffy), the place to be at the city’s first Vietnamese beer garden is the backyard, which you access through a walk-in cooler full of the Asian beers Huynh serves in bulk. (Don’t worry — you only pay for what you drink.) In a bold departure from the current sandwich trend, there’s no bánh mì. There is, however, a full menu of Vietnamese street food, from hand rolls and spring rolls to crispy whole sole wrapped in newspaper. Take a look.

Bia Garden MENU | SUMMER

SMALL DISHES
SPICY GREEN MANGO SALAD, salted fish, dry shrimp, rau ram herb $9
LOTUS ROOTLET SALAD, shrimp, pork, herbs, lime dressing $10
FRESH HAND ROLLS, barbecue pork wrapped in rice paper $7
SPICY CORN KERNEL, shredded dry scallop, XO sauce, scallion $10
CRAB SPRING ROLLS, pork, shrimp, lettuce wrap $7
CRISPY BERKSHIRE PORK BELLY, black sesame bean-curd sauce $12
SHARK ON FIRE, lemongrass, galangal, chile, rice cracker $10
PETITE COCONUT PANCAKE, pork belly, squid head, fresh herbs $12
SEARED CUTTLEFISH, spicy citrus dipping sauce $12
STUFFED CALAMARI with pork and mushrooms $10
DUCK NEM SAUSAGE, duck liver, pine nut, anchovy sauce $12
GRILLED SHORT-RIB ROLLS, pork belly, angel-hair noodles, lettuce cup $12


MEDIUM DISHES
SHAKING BEEF, spicy cress, red onion, Dijon vinaigrette $14
SPICY CURRY WILD BOAR, glass noodles, mushrooms, Chinese celery $14
CHILI CHICKEN, spicy sesame sauce $13
BARBECUE RIB ON LAMB BELLY, jalapeño-cucumber relish $14
CLAY-POT MONKFISH, ear mushrooms, coconut-curry sauce $15
SAMBAL GARLIC FROG, chile, golden chives, basil $17
STIR-FIRED SQUID, pineapple, Chinese celery, cucumber, tomatoes $13

BIG DISHES
CRISPY WHOLE SOLE, king mushrooms, lily bulb, ginger sauce $18
WHOLE DUNGENESS CRAB, tamarind, garlic, basil $mp
BAKED WHOLE FISH, herb basket, lettuce wrap, rice paper $mp
SPICY SEAFOOD HOT POT, squid, shrimp, fish, and vegetables $22
FISH-HEAD HOT POT, okra, taro shoots, pineapple, fresh herbs $20

SIDE DISHES
PANFRIED DAIKON RICE CAKE $5
NEW YEAR RICE CAKE WITH PORK AND MUNG BEANs $5
STICKY RICE $2
WHITE RICE $2

Bia Garden, 154 Orchard St., nr. Stanton St.; 212-780-0010

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