Mai House, New York

- 91% 

Amazing food, i llove the cuttle fish with kiwi sauce, duck leg confit and the spicy laxca - every dish is unique and delicious, every bite is wonderful. more»

For appetizers we had the mushroom spring rolls which were truly tasty & the Heirloom tomato salad that was refreshingly flavorful. more»

the food always seems to arrive hot , straight from the kitchen as Asian food should ; and the service is friendly in a way you don ' t always find at restaurants where you ' re spending $ 100-150 for two. more»

The service was extremely warm and friendly but I did not like the fact the our Omakase dishes were repeatedly dropped without being described and the gaps between them were very long at times. more»

The menu and decor is sophisticated , but at the same time accessible , the atmosphere is elegant and but at the same time cozy. more»

The atmosphere was lively and festive but our service was pretty poor. more»

Mai House, the newest Myriad restaurant, opened Thursday, November 2nd, at 186 Franklin Street in Tribeca. The restaurant is Vietnamese - co-owned with Chef/Partner Michael Bao Huynh. Born in Saigon, Chef Huynh cooks authentic Vietnamese food - including lacxa, sweet sour and spicy whole red snapper and fresh Dungeness crab. A selection of Vietnamese-inspired cocktails is available, along with sake, beer and wine.

The loft space, located within a historic warehouse in Tribeca was designed by Michael Huynh and Glen M. Jones. Mai House has a casual, light and airy feel with hand-carved wood fixtures from Vietnam, crushed sunflower-seed walls, zebra wood banquettes, a mother-of-pearl and bamboo butcher-block bar and translucent Vietnamese lotus flower lights.

Michael Bao Huynh has been named a James Beard Foundation Tastemaker and was one of New York Magazine?s Best Chefs of 2003.