HaiSous' grilled oysters are a New York Times favorite dish. The high-heat char enhances the brininess while the Vietnamese sauce adds complexity with fish sauce and fresh herbs. Reviews consistently mention ordering these as a must-try alongside the wings.
Tips from diners
Order in the first round with the wings so they arrive together while the heat from the grill is still evident.
Chef Thai's signature wing preparation has won best wings in America two years running. The sauce achieves a perfect balance of sweet, savory, and spicy notes that coat the crispy exterior without overwhelming the tender meat inside. Multiple sources highlight these as essential—order a full portion at $24.99 before anything else.
Tips from diners
Start with the full order at $24.99—it's the restaurant's calling card and arrives fast.
The wings are best eaten immediately after arriving—dip each one in the accompanying sauce and eat by hand.
This classic Northern Vietnamese dish showcases the kitchen's grilling technique. The pork patty is slightly charred and served with soft rice noodles, crispy spring roll, charred pork broth, fresh bib lettuce, and a bouquet of Vietnamese herbs including mint, cilantro, and dill. The broth ties everything together.
Tips from diners
Mix the noodles into the broth before eating—it softens them and distributes the flavor throughout.
Chef Thai's preparation of whole fried fluke is a showstopper. The fish arrives golden and crackling, meant to be torn apart at the table and wrapped in lettuce leaves with fresh herbs and the garlic-fish sauce nước mắm. It's a dramatic centerpiece that emphasizes the kitchen's seafood expertise.
Tips from diners
Ask your server how to best disassemble the fish—they'll walk you through wrapping pieces in lettuce with the sauce and fresh herbs.
HaiSous' take on grilled beef showcases high-quality Australian wagyu. The meat is cooked over high heat until the exterior chars, then served with a simple house-made steak sauce and charred onions. The richness of the wagyu comes through clearly.
Tips from diners
Ask for medium-rare—the fat marbling means the meat stays tender and juicy even at that temperature.
Chef Thai and Danielle Dang opened HaiSous in Pilsen to celebrate modern Vietnamese cuisine and have earned five MICHELIN Bibb Gourmand recognitions and four James Beard nominations. The signature caramelized fish sauce wings have been voted best wings in America two years running, and the kitchen sources premium ingredients like whole Australian fluke and grilled oysters featured in the New York Times.
Book ahead on weekends—the bar is bustling and full dining room fills up. Wednesday-Friday evenings are less hectic if you're flexible.
Go between 4-5:30pm Wednesday-Sunday for happy hour pricing on appetizers and cocktails—it's the best value for the quality.
Request a window seat at Carpenter Street when you reserve—the neighborhood views add to the evening vibe.
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