Đi Ăn Đi

About

Đi Ăn Đi (often written Di An Di; Vietnamese for “let’s go eat”) opened May 18, 2018, at 68 Greenpoint Avenue from Kim Hoang, Tuan Bui, and chef Dennis Ngo, the team behind the Lower East Side’s now-shuttered An Choi. The house framed the project as Vietnamese American cooking with phở at the center. Executive chef Caroline Hahm now leads the kitchen. The signature is Phở Thìn Hà Nội, a northern-style bowl with wok-seared brisket, scallions, pickled garlic, chili, and an egg yolk; other draws include chả giò, bánh xèo, sizzling turmeric fish, and salads meant for sharing with house sauces. The Infatuation has long treated the pastel, plant-filled room as essential Brooklyn Vietnamese; Eater covered the opening as a stylish phở den. Book on OpenTable; solo bar seats are easier than peak weekend tables.

Menu highlights

• Phở Thìn Hà Nội (wok-seared brisket, egg yolk, scallions)
• Chả giò (pork and shrimp spring rolls)
• Bánh xèo; sizzling turmeric fish
• Shredded chicken salad; house sauces

Diners say

Public reviews on OpenTable, Yelp, and Google Maps praise the Hanoi phở, turmeric fish, spring rolls, cocktails, and the bright plant-filled room. Recurring friction is noise and crowds at peak, wait time without a reservation, and a check that climbs once several shareables join the soup. A smaller thread finds broth or seasoning inconsistent across visits or prices high for the portion. Diners who like it usually book ahead, order phở plus at least one shareable, and sit at the bar for solo soup nights.

Review synthesis as of 2026-07-31. Synthesis of recurring themes in public OpenTable, Yelp, and Google Maps reviews sampled July 2026; not a rating or ranking. Cross-checked against diandi.nyc, Eater opening coverage, Grub Street, Time Out, and The Infatuation. Michelin Guide restaurant page returned not found as of research pass; do not claim a current Bib or Plate.