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01   Brooklyn · Austin · Chicago

The grill is lit.
The tea is brewed.
Stay a while.

A chef-driven Vietnamese fusion room built on Hanoi street-grill traditions, 42 single-origin teas, and a kitchen that doesn't close until 1 a.m.

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As featured in

  • Eater — Top 50 Best New Restaurants 2019
  • Bon Appétit — Hot 10
  • Food & Wine — Restaurants of the Year 2022
  • The Today Show
  • James Beard — Rising Star Semifinalist 2020
  • Time Out

02   By the numbers

Eight years in, three cities deep, no shortcuts taken.

3

Flagship rooms across Brooklyn, Austin, and Chicago

410K+

Covers served in 2023 across the three locations

4.7★

Average rating from 8,400+ Google reviews

1AM

Kitchen open Thursday through Saturday, all flagships

03   The Menu

Shareable plates, built around fire, ferment, and a generous hand with chili.

Every dish starts as a street-grill memory and lands in a 38-seat room with a craft-tea program beside it. Nothing on this menu is designed for one.

Charcoal tabletop grill with lemongrass pork skewers, herbs and lime

House Specialty

Bún Chả Skewers, Coal-Roasted

Heritage pork shoulder, dry-aged and marinated overnight in fish sauce, palm sugar, and toasted rice powder. Charred over white oak, served with a cold bowl of dill pickle slaw and a dipping broth that's been reducing since lunch.

View the full menu
Bowl of pho with charred mushroom broth and house chili crisp

Ferments Program

Phở, Charred Shiitake Broth

A 14-hour reduction of roasted bones, charred onion, ginger, and our house koji butter from 5th Street Ferments. Finished tableside with chili crisp that's been aging in our walk-in for ninety days. One bowl, three people, no leftovers.

See the ferment list
Vietnamese coffee flight with craft tea infusion and cocoa nibs

Late-Night

Cà Phê Sữa Đá, Three Ways

A flight of three condensed-milk coffees: the classic robusta, a single-origin Cau Dat pour-over, and a smoky Lapsang Souchong infusion we built with Diaspora Coffee Co. Served from 10 p.m. until last call — because the night doesn't end at dessert.

Explore the beverage book
Tea cocktail being poured from a glass teapot at the bar

04   The Craft Tea Program

42 single-origin Vietnamese teas.
Twice the size of any U.S. competitor's list.

Beverage director Mai Tran has been building this program since the Brooklyn kitchen opened. Wild-picked Shan Tuyet from Hà Giang, smoked Lapsang from Đà Lạt, an entire wall of lotus-steamed greens. Most of it you can drink straight from a clay cup. The rest becomes the cocktail list.

  • Cầm Đường Spritz — smoked oolong, salted kumquat, sparkling jasmine
  • Sa Đéc Negroni — black tea–washed gin, charred citrus, vermouth
  • Hà Nội Old Fashioned — fermented pu'er, brown butter, bitters
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05   Origin

A 38-seat Brooklyn room that wouldn't stop growing.

Chef Linh Pham and beverage director Mai Tran opened the first Cha Can Ting on a quiet block of Wythe Avenue in 2017. The menu was a list of things they missed from Hanoi — grilled pork on a coal basket, lotus tea brewed in a clay pot, a phở broth that took fourteen hours and never repeated itself.

Nine years later, the same dishes anchor three flagships. Linh is a James Beard Rising Star semifinalist. Mai's tea program has been written up from Brooklyn to Hanoi. Private events grew 312% from 2021 to 2023. The team is now 186 people across three cities, sourcing 71% of produce from regional farms within a 200-mile radius.

The first room still seats 38. Some things shouldn't change.

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Chef Linh Pham in the kitchen at the Brooklyn flagship