Three cities. One kitchen philosophy.
Since 2017, Cha Can Ting has run three flagship kitchens that share a chef-driven menu of shareable small plates, house-made ferments, and a 42-tea craft program — each one led by its own chef de cuisine, open late Thursday through Saturday, and built for groups who came to eat loud.
Pick the city you're booking for. Every location runs its own chef de cuisine, its own private dining program, and a separate late-night service — but the menu, ferments, and 42-tea program travel intact.
Williamsburg · 38 seats · Since 2017
142 Wythe Avenue, Brooklyn, NY 11211
Signature dish: Clamshell charcoal-grilled pork jowl with green mango and Diaspora Coffee-rub.
Chef de cuisine — Linh Pham
East Side · 64 seats · Hill-country sourcing
611 East 6th Street, Austin, TX 78701
Signature dish: Pho-spiced Hill Country brisket with rice paper crackling and smoked bone broth.
Chef de cuisine — Rosa Mendoza
Fulton Market · 72 seats · Largest private dining room
945 West Fulton Market, Chicago, IL 60607
Signature dish: Banh mi fried oyster with koji butter, pickled carrot, and 5th Street chili crisp.
Chef de cuisine — Daniel Okafor
Each flagship is independently led by a chef de cuisine who shapes the local sourcing map and writes one signature plate for that city only. The ferment library, the chili crisp, and the koji butter travel between kitchens — everything else starts on the ground.
Chef de Cuisine · Brooklyn · Co-founder
Hanoi-raised, Brooklyn-trained. Linh opened the 38-seat flagship on Wythe Avenue with Mai Tran in 2017 and still runs the grill line most Friday services. James Beard "Rising Star Chef" semifinalist, 2020.
Local sourcing: Catskill heritage pork, Hudson Valley mustard greens, Diaspora Coffee Co. rub program.
Chef de Cuisine · Austin · Opened 2020
Born in Laredo, classically trained at the CIA, and a James Beard House alum before she took over the East 6th kitchen. Rosa writes the Austin-only menu around Texas hill-country smoke and Gulf shellfish.
Local sourcing: 14 Hill Country ranches within 120 miles, JBG Citrus, Slow Bone Gochugaru program.
Chef de Cuisine · Chicago · Opened 2022
London-bred, Alinea-trained, and a two-time StarChefs Rising Star. Daniel built the Fulton Market kitchen around Lake Michigan whitefish, koji butter from 5th Street Ferments, and the largest private dining room in the group.
Local sourcing: Lake Michigan whitefish co-op, Nichols Farm heirloom produce, Slagel Family Farm pork.
Weeknight dinners, weekend brunches, and a late-night service that runs until 1am Thursday through Saturday across all three flagship rooms. Book ahead — our average table turn sits at 1 hour 22 minutes.
142 Wythe Avenue, Brooklyn, NY 11211
The flagship on East 6th — full kitchen, tea bar, and courtyard.
Fulton Market — the largest dining room and the full tea program.
Private-event inquiries for any of the three rooms: [email protected] or start the form here →
One trusted local review per flagship, so each kitchen feels individually vetted before you book the table.
“The Hanoi grill heat meets Brooklyn table-side theater — Wythe Avenue has a new anchor, and it isn't pretending to be anything other than itself.”
“Pham's small-plate grammar, translated to East 6th, lands harder than expected — the tea cocktails are the loudest argument for staying past midnight.”
“Forty-two single-origin Vietnamese teas, a koji-butter drip, and a Fulton Market room that finally earns the late-night service it promises.”
Across 8,400+ Google reviews system-wide, the three flagships hold a 4.7 average. Featured on The Today Show, Bon Appétit's 2019 “Hot 10,” and Food & Wine's 2022 Restaurants of the Year.
Average ticket $48 across the three flagships. 186 people on the team. One phone line if you'd rather talk to a host. Pick your city, pick your night — the kitchen is already lit.
Or call +1 (718) 555-0427 · 34 private events hosted monthly across all three rooms
