Restaurant Review: Bistrot Ha

The New Yorker

by Helen Rosner

February 15, 2026

AI-Generated Deep Dive Summary

Bistrot Ha, the latest venture from chefs Sadie Mae Burns and Anthony Ha, marks a significant step up from their earlier hit, Ha’s Snack Bar. After achieving instant success with the Snack Bar, known for its compact size and vibrant atmosphere, the duo opened Bistrot Ha to offer a more refined dining experience. This new spot, slightly larger but still intimate, features elegant decor and a focus on French-Vietnamese fusion cuisine, allowing diners to savor each dish in a relaxed setting. The menu at Bistrot Ha showcases bold flavors with dishes like braised leeks with gribiche sauce and pho-spiced onion soup. The chefs have introduced à la minute cooking, enhancing the dining experience with fresh, flavorful meals. Unlike the Snack Bar, which had limited kitchen space, Bistrot Ha’s full setup enables more creative and elaborate dishes. The restaurant also offers a selection of wines and cocktails, further elevating the dining atmosphere. The relationship between Bistrot Ha and Ha’s Snack Bar is akin to sibling establishments, each complementing the other by offering distinct experiences. While the Snack Bar remains a casual spot for quick bites, Bistrot Ha provides a more upscale setting for lingering meals. This dynamic reflects the chefs’ ability to adapt their culinary offerings to different environments, ensuring each venue stays true to its intended vibe. For food enthusiasts and culture aficionados, Bistrot Ha represents the fusion of French sophistication with Vietnamese culinary heritage. The menu seamlessly blends these influences, creating a unique dining experience that appeals to those seeking innovative flavors. This cultural synthesis not only highlights the chefs’ creativity but also contributes to the broader appreciation of diverse cuisines in New York City’s culinary landscape. In an era where culinary innovation is highly valued, Bistrot Ha stands out as a testament to the chefs’ ability to evolve and refine their craft. Their journey from pop-up to established restaurants underscores the importance of adaptability and quality in the competitive food scene. For those interested in exploring new cultural flavors through food

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Originally published on The New Yorker on 2/15/2026