La Dong — Restaurant in New York

I think the Asian food culture in NYC has expanded tremendously over the past years, but this relatively new place is one strong beast to compete with. Hospitality truly is their currency, and it starts from the receptionist. I always say the food tasting process begins at the moment your customer is greeted at the door. The way they carry that genuine Vietnamese hospitality and planted it here in the heart of NYC makes me so proud as a native Viet. Som T—our server—was kind and attentive, Som’s way of guiding the diners through the menu represents La Đồng’s professionalism and the pride they take in curating this place. Artful display of colonial-style interior, the kind of architecture you’d see in old 19th century Vietnamese movies. I was really mesmerized by the decor, especially with the little details like those colorful lanterns that remind me of the city of Hội An, and the stunning brick mural of what looks like a Vietnamese princess in the traditional áo dài + nón ba tằm. I noticed the menu was created very intentionally. I love the fact that it’s not 15 pages long, it’s condensed into 2 pages. Each course is a handful of dishes that are rarely seen at Vietnamese restaurants, and the dishes’ names are all written in Vietnamese. This is a thoughtful attempt of preserving the authenticity while still making sense of what’s included in the dish. I will come back to try their other dishes, but these are the ones I ordered: Bánh bèo: I’ve been eating bánh bèo since before I could walk. La Đồng deserves a praise for this one for serving them in their original clay saucer “chén”. If I’m correct, they even used the classic “gốm Bát Tràng”—this must’ve been brought all the way from Vietnam, as well as the bamboo serving tray called “mẹt”. Absolutely delicious nước mắm, probably one of the best I’ve had in a long time. I wonder if a little mung bean paste would elevate the taste by a touch, just a small thought. Other than that, this dish tastes like home. Nem nướng: love the plating, nem nướng is grilled perfectly, amazing dipping sauce. Got a little spicy kick to it. Gỏi đu đủ: fresh and crunchy papaya, love the goodness of the dressing, crispy chicken skin was a smart add-on to this dish. Bánh xèo: gotta say this is my least favorite of all the dishes. It might’ve been an effort to make this fusion-style and not to stick with the traditional way, I didn’t ask, but it just didn’t impress me. The batter needs some adjustment to make it less like a crispy tortilla. I didn’t like that the fillings were stuffed in afterwards and topped with raw green onion, like a taco, because it then would all come apart as soon as you take the first bite, and the raw scallion would just overwhelmed your palate with its sharp, pungent flavor. Wagyu phở: 10/10 for the delicate, balance, clear, savory broth, tasted like it’s made with lots of love. So many levels of flavor in the broth itself, the fragrance was addictive. Gordon Ramsay would approve this. I love that they stick to the Hanoi style from the broth (clear broth, has that beefy fragrance), the noodle type (more flat and wider) to the condiments (no add-on herbs, just couple slices of lime and pickled garlic). Having the broth served table side is a very clever move so the wagyu doesn’t sit on the pass and becomes over cooked by the time it’s served. Bún chả Hà Nội: very appetizing plating, includes all the elements in the original bún chả. Chả (the grilled pork) made with a good cut of meat that isn’t too lean, the fat keeps it juicy and that smokiness really comes through. The broth was so delectable, very generous portion of bún and side vegetables. A must-try that I highly recommend. Lots of knowledge and skills required to perfect this dish and I think the chef nailed it. I think with the passion, attention to details, and the eagerness to receive feedback from your customers, which I think is so crucial in running a successful restaurant business, you have already become a rare gem in NYC culinary scene. Best of wishes...

We dined at La Dồng on a Sunday night at 8:30 PM, right in the heart of Valentine’s weekend. With a reservation for two, we arrived a bit early and were seated within minutes—an impressive start, especially for a newly opened, buzzworthy spot in Union Square. From the moment we stepped in, the intoxicating aroma of herbs, spices, and grilled meats hit us, setting the stage for what would be a phenomenal meal. The decor, with its warm bamboo walls, intricate murals, and soft lantern lighting, transported us straight into a modern interpretation of a Vietnamese colonial home.

Now, my girlfriend is half Vietnamese, and we have a bit of a ritual: every Sunday, we hunt for the best Vietnamese food in NYC. Authenticity is always a key factor, but we’re also open to modern takes—when they’re done right. La Dồng strikes a fantastic balance between tradition and innovation, infusing classic dishes with just the right amount of creativity to enhance, rather than overshadow, their Southeast Asian roots.

The Experience & The Food:

From the get-go, we were impressed. Before even placing an order, we were served a complimentary snack—delicate, airy puff crackers accompanied by smear of what seemed to be shrimp paste. It was a small touch, but one that set the tone for the meal: thoughtful, flavorful, and distinctly Vietnamese.

We started with two appetizers: • Steamed Rice Cake ($16) – A beautiful dish, both in presentation and taste. The rice cakes were soft and chewy, perfectly complementing the contrast of dried shrimp, scallion oil, crispy shallots, and garlic. The dipping sauce tied everything together with a tangy-salty punch. A must-try if you enjoy the texture play that Vietnamese cuisine does so well. • Nem Nướng ($16) – This dish was a standout. The grilled meatballs, wrapped in red leaf lettuce, paired with bright, citrusy Cara Cara orange and crunchy toasted coconut, were a textural and flavor bomb. The peanut sauce was smooth and balanced, making each bite fresh yet indulgent.

For mains, we went with two noodle soups, because how can you not? • Bún Bò Huế ($26) – This was the bowl I was most excited for, and it didn’t disappoint. The spicy lemongrass broth was deep, rich, and fragrant, carrying a proper kick without overpowering the dish. The slow-cooked brisket was melt-in-your-mouth tender, and the pork sausage added that classic Bún Bò Huế depth. The inclusion of pork hock and shrimp paste made it feel hearty and authentic. This is a dish that demands your full attention, and we gladly gave it. • Phở Hà Nội ($21) – The Hanoi-style pho leaned lighter and more refined, as expected. The broth was crystal-clear yet packed with layers of beefy goodness, enhanced by the accompanying pickled garlic and bird’s eye chili. The raw chuck eye cooked beautifully in the broth, while the slow-cooked brisket brought that extra tenderness. It’s a clean, comforting bowl, and while it may not be the most intense pho in the city, it’s certainly one of the more elegant versions.

To round things off, my girlfriend opted for the Vietnamese Espresso Martini, which she thoroughly enjoyed. The balance of bold, slightly bitter espresso with the smoothness of the drink made it a well-executed fusion cocktail.

Final Thoughts

Our total came to about $100 before tip, which, considering the quality of ingredients, service, and ambiance, felt absolutely worth it. The staff was warm and attentive, making sure everything was perfect throughout our meal. The space was clean, stylish, and inviting—clearly designed with intention.

Would we come back? Absolutely. Would we recommend it? Without hesitation. While La Dồng may not be a 100% purist Vietnamese spot, it’s one that respects tradition while elevating the experience in a way that still feels true to the cuisine. It’s an exciting addition to the NYC food scene, and we can’t wait to return.

5/5 – A must-visit for anyone who loves Vietnamese food, whether you’re a purist or an...

Came in on a Friday night with a 6:30 reservation for four.

For drinks, I had the Passionate Woman (Lost Explorer 8 yr Espadín pomelo liqueur, Vietnamese hot mint sparkling pamplemousse). It was refreshing. Their cocktails seem pretty unique. I will warn you though – the offered a cocktail that was on special, which my cousin ordered. We assumed it would be $18.88 like all of the other cocktails but it ended up costing $45 because of the type of whiskey they used! It was kind of sneaky but that is also what we get for assuming, so don’t make the same mistake we did.

For food, we ordered a bunch of things to share:

-Vietnamese Beef Carpaccio (rare American wagyu slices, fresh lime, shrimp paste, watercress, Vietnamese coriander, peanut, crispy shallots & bird’s eye chili) – lots of flavor and it was a nice take/upgrade from regular beef carpaccio -Steamed Rice Cake (shrimp, dried shrimp, scallion oil, shallot, garlic & Vietnamese dipping sauce) – everyone loved this. It’s also hard to find this in NYC Vietnamese restaurants, so I appreciated that it was on the menu. The dipping sauce was great -Nem Nướng (grilled meatball) (served in leaf lettuce wrap, Cara Cara orange, ginger, cucumber, toasted coconut, shallot & peanut sauce) – this was probably my favorite appetizer of the night. There were so many different flavors but they all complemented each other very well. I do love me a good meatball -Pâté & Bone (chicken liver mousse, pickle, bone marrow & toasted baguette) – this was good but I wish they sliced up the bread instead of giving an entire hunk -Cá Chiên Nước Mắm (fried whole Branzino (de-boned) tossed in sweet fish sauce glaze, fresh greens & herbs) – while the fish was crispy, it was a little over-fried on the inside. I think I would have preferred a grilled fish -Cà Ri Sườn Bò (tender braised short ribs in Vietnamese yellow curry, baby potato, star fruit & coconut milk served with toasted baguette. creamy, spicy & fragrant) – this was my least favorite only because I tend to avoid braised meats since it’s usually dry. And it was no different in this case -Shaking Beef (wok tossed American Wagyu ribeye cubes, onion, yellow pepper in garlic soy (served medium-rare) & watercress-cilantro salad) – kind of basic. I felt the beef (at last the piece that I had) was a little bit chewy, and the sauce a little too salty. I really liked the watercress-cilantro salad though. That helped balance it out -Classic Banh Mi served with house truffle soup on the side (homemade pork sausage, ground pork spread, chicken pâté, fresh herbs, pickle & Vietnamese mayo) – we really paid $18 for a banh mi but it was so worth it. It might be one of the best banh mis in NYC I’ve had. So much so that I ordered one for takeout, just so my husband could try it too

Overall, it was a nice meal. I’m glad we got to try so many things. But I liked the appetizers more than the main entrees. I think next time, I’ll try the apps I haven’t tried, maybe even try the pho, and get the...