• Complimentary lemongrass chili paste to-go when you dine at the restaurant

‘Bolero,’ the genre of song that originated in Cuba in the 19th century, became a dance craze in South Vietnam back in the 1950s and remains popular among Vietnamese expats to this day. And so, it is a fitting name for Chef Matt Le-Khac’s Williamsburg restaurant. Launched in February 2020, Bolero was awarded a Michelin Bib Gourmand that year and was lauded by Architectural Digest for its stunning modern interior. After earning a PhD in Biochemistry from Columbia University, Chef Le-Khac cut his culinary teeth working at Brooklyn’s The Finch, Benu in San Francisco, and the renowned Blue Hill at Stone Barns before becoming head chef at Ăn Chơi on Orchard Street. He is also the proud owner of a four-acre family farm where he grows the unique herbs that he uses in his cooking. Bolero’s signature dishes include pomelo crab salad, Hanoi-style skate salad, and con ngheu hap, which are littleneck clams in beer and lemongrass topped with crumbly salted egg yolk. Those dishes and more explain why Eater named Bolero one of “The Essential 38 Restaurants in New York City.”

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