Vietnamese restaurant in Houston with national recognition closes its doors

Xin Chao’s dining room. Photo by Phèdre Cook.

Xin Chaothe modern Vietnamese American restaurant founded by chefs Christine Ha And Tony J. Nguyen at 2310 Decatur in the Sixth Wardannounced on social media that his last day of service would be Saturday, June 8. This unfortunate news comes just two months after Nguyen announced the closure of its only other restaurant, Saigon House 1960. The message about Xin Chào Facebook And Instagram states: “Our last day of service (is) this week. Crawfish season is coming to an end and we want to thank everyone for supporting us throughout this journey. The last days of Xin Chào are Thursday from 5 p.m. to 9:30 p.m. and Friday and Saturday from 11 a.m. to 10 p.m., depending on how long stocks last.

Hà, who is a winner of the third season of MasterChef, a New York Times bestselling cookbook author and, along with Nguyen, was named a James Beard Award Outstanding Chef finalist in 2022 and a semi-finalist in 2023, has left Xin Chào in 2023, stating it was to focus on opening of The Blind Goat and the Stuffed Belly in Spring Branch. This left Nguyen with sole ownership. Since his departure, Nguyen has incorporated more of his signature Viet-Cajun style into the menu, including bringing his signature spicy boiled dish. crayfish thrown into sinus cleansing Bang H-Town Sauce after Saigon House closed in 1960. Popular dishes that Ha and Nguyen collaboratively added to Xin Chào’s menu include Smoked Prime Rib Phở, Nguyen-er Nguyen-er Chicken Dinner And Texas BBQ Fried Rice

Nguyen told the writer Ryan Kasey Baker that Xin Chào has struggled to stay afloat after a series of problems, including power outages and damage from recent severe storms, a weak crawfish season and many of the same economic issues currently affecting restaurants across the country, like rising food costs. The nail in the coffin, however, appears to be the recent storms and resulting power outages and damage. “We didn’t have power for six days after the tornado, and then the power was out for a few more days,” Nguyen told Baker. “The air conditioning and hood vents were destroyed as well as some refrigerators. And with the summer months coming, business is going to be slower for us and all of this was going to put us in a big financial hole. »

With his last restaurant closing, Nguyen plans to stay out of the restaurant business for a while – but not the food business. Its top priority is to produce addictive products Bang H-Town Sauce on a commercial level and making it available for purchase. He also wants to produce educational content on cooking and publish it on social networks. “With the adoption of home cooks and bartenders post-COVID, there is a chance to help people improve,” he said. But before that, he’s just looking forward to some free time. “I’ve been going full throttle since I came to Houston from New York,” he said. “I’m taking some time off.”

Given the challenges facing local restaurants, now is the time to get out there, support your favorites, and appreciate how much quality we have in Houston when it comes to food. Let’s not take this for granted.

Mario-Sebastian Berry is a wine and spirits salesman who has worked in the hospitality industry since 2002. He currently represents Blanco, Texas. Andalusia Whiskey Co. and several wine labels. Somehow, he also finds time to be assistant editor and social media manager for Houston Food Finder.

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