This week in new restaurants: French sandwiches at Tartinery, local cooperative Colors reopens for dinner, Bomboloni opens on the Upper West Side and the unstoppable Michael Huynh does brunch on St. Marks Place. more ›

Check out this week's new restaurants and bars, including more from Michael Huynh, a new 'wichcraft location, and a lady club for ladies at Hotel Gansevoort! more ›

Bia Garden: The latest addition to Michael "Bao" Huynh's empire is this Vietnamese beer garden, tucked away out of sight behind a nondescript take-out joint on the Lower East Side. After passing through what looks like a walk-in refrigerator, you'll find yourself in a 50-seat garden oasis, complimented by 10 seats of indoor dining. Huynh, the man behind BarBao, Pho Sure, and Baoguette, has put together a beverage list consisting of only Asian beers by the can or bottle, served in coolers and left for each table. A circulating pushcart dispenses $5 bites, and the Vietnamese street-food menu is divided into Small Dishes, Medium Dishes, Big Dishes and Side Dishes. These include Duck Nem Sausage with pine nut and anchovy sauce; BBQ Rib on Lamb Belly; and Crispy Whole Sole, which is prepared with king mushroom, lily bulb, and ginger sauces, and served wrapped in newspaper. (Though Bia Garden was expected to open this week, we're now told that next week is more likely.) 154 Orchard Street, (212) 780-0010 more ›

Plated delivers the origin story of a restaurant dish as told by an establishment’s chefs and owners. Today's plate is from Baoguette, the Gramercy-area bánh mì destination owned by chef Michael Huynh and wife Thao Nguyen. more ›

Bun -- Vietnamese vermicelli noodle based dishes (both cold and hot) --usually take a back seat to the more popular pho noodles in the United States. But, at Michael “Bao” Huynh’s new restaurant collaboration with Warren Cuccurello, Bun Soho, bun are the show-stoppers on a menu that also offers small plates rife with seafood dishes and plenty of pork belly. Dishes are $12 and under—even for duck hearts and tongue confit — and co-chef... more ›