Esquire may have tired of the bánh mì trend, but New Yorkers have not. Last Thursday, Bánh Mì Zòn opened in the former Gomi clothing boutique on East Sixth Street, adding to the East Village’s roster of bánh mì shops that already includes Nicky’s and Baoguette Café.
The Vietnam-born husband-and-wife owners had long served Vietnamese food to friends at weekly dinner parties, but Tai Dang and Truc Lien Huynh wanted to refine their skills before serving the public. They spent a year in Vietnam prior to opening the restaurant, including six months at cooking school. The space did not come with a traditional restaurant kitchen, so the couple relies on two toaster ovens, two slow cookers, and a rice maker to put together a menu that includes bánh mì, rice plates, salads, traditional beverages, and more. The interior is small (two blond-wood tables, three counter stools) and decorated with Dang’s photos of Vietnam from his previous career as a photographer for Newsweek. Current hours are noon to 9 p.m. daily, and delivery is not quite in place yet. “If you’re really close by, I will walk it over,” says Dang.
Bánh Mì Zòn, 443 E. 6th St., nr. Ave. A; 646-524-6384