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Mộc Mạc is more than a Vietnamese restaurant, it’s a reflection of who we are. The name means humble beauty: finding richness in simplicity and authenticity. At Mộc Mạc, our food ad drinks are rooted in the traditions of Vietnam. Each plate and each glass is guided by the memory and heritage, crafted with respect for ingredients and offered with the spirit of hospitality. For the homesick, the curious, and the hungry, we hope every plate bring comfort and every glass invites curiosity.
Address and Contact Information
Address: 79 2nd Ave, New York, NY 10003
Phone: (516) 943-9347
Website: https://www.mocmacnyc.com/
Menu Photos
Order and Reservations
Reservations: resy.com
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At Mộc Mạc, we share the heart of Vietnamese cuisine with every meal. Our goal is to make authentic flavors accessible and enjoyable whether you’re dining in or …
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a piece of vietnam in nyc Mộc Mạc “Simple” 79 2nd Ave, New York, NY 10003 Serving vn regional specialties like mì quảng, lẩu mắm, cơm hến, bò lá lốt, and …
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Mộc Mạc is more than a Vietnamese restaurant, it’s a reflection of who we are. The name means humble beauty: finding richness in simplicity and authenticity …
Reviews
CHITA M
We really enjoyed our experience at Moc Mac. The restaurant is cozy with a warm and inviting ambiance that makes you feel comfortable right away.
We ordered the basil clam, betel leaf wagyu, Central Viet Savory Pancake and Bun Cha grilled pork. Each dish was fabulous in its own way — full of flavor and beautifully prepared. Everything we tried was absolutely delicious!
The friendly service made the whole experience even more special and welcoming. We will definitely be back again!
… moreWe ordered the basil clam, betel leaf wagyu, Central Viet Savory Pancake and Bun Cha grilled pork. Each dish was fabulous in its own way — full of flavor and beautifully prepared. Everything we tried was absolutely delicious!
The friendly service made the whole experience even more special and welcoming. We will definitely be back again!
Kim
Moc Mac is absolutely phenomenal. Def one of the most exciting new Vietnamese restaurants I’ve experienced recently.
The moment you walk in, you’re struck by how warm and thoughtfully designed the space is which makes it feel both contemporary and deeply comforting.
We started with the Basil Clams which were fragrant, light and very flavorful. The Chili Shrimp Salt Wings were perfectly crunchy and dusted with a sweet, spicy, and umami seasoning. The Beef Salad was one of my favorites- Great mix of flavorful beef, herbs, roasted peanuts, crispy shallots and a fermented anchovy sauce (which was new to me but a great complement). We got the Lemongrass Kumquat Tofu and Tofu and Mushrooms dishes for some vegetarian options and they proved just as amazing with lots of layers of texture and flavor.
The Quang Nam Golden Noodle and Betel Leaf Wagyu (which we got extra orders of) were my favorites of the dinner. Both were so perfectly balanced which is hard to do with so many competing flavors.
I was running out of room in my stomach when the Oxtail & Shank Pho arrived but it was the table’s favorite and we all made room. Amazingly fragrant broth with tender meat. Going to be coming back for that in the winter.
The service was exceptional- everyone was genuinely kind and every interaction felt personal.
I will be taking everyone I know here….not just because the food is incredible but because it feels so good to be there.
… moreThe moment you walk in, you’re struck by how warm and thoughtfully designed the space is which makes it feel both contemporary and deeply comforting.
We started with the Basil Clams which were fragrant, light and very flavorful. The Chili Shrimp Salt Wings were perfectly crunchy and dusted with a sweet, spicy, and umami seasoning. The Beef Salad was one of my favorites- Great mix of flavorful beef, herbs, roasted peanuts, crispy shallots and a fermented anchovy sauce (which was new to me but a great complement). We got the Lemongrass Kumquat Tofu and Tofu and Mushrooms dishes for some vegetarian options and they proved just as amazing with lots of layers of texture and flavor.
The Quang Nam Golden Noodle and Betel Leaf Wagyu (which we got extra orders of) were my favorites of the dinner. Both were so perfectly balanced which is hard to do with so many competing flavors.
I was running out of room in my stomach when the Oxtail & Shank Pho arrived but it was the table’s favorite and we all made room. Amazingly fragrant broth with tender meat. Going to be coming back for that in the winter.
The service was exceptional- everyone was genuinely kind and every interaction felt personal.
I will be taking everyone I know here….not just because the food is incredible but because it feels so good to be there.
Jo T
Food was delicious, everything tasted great. Highly recommend getting a variety of the appetizers/small plates! Favorites were the Mực Nướng Sa Tê / Saté Grilled Squid, Bánh Khoái | Central Viet Savory Pancake, Mả Heo Nướng Chao | Charred Pork Jowl, and Đậu Hũ Lắc Sả Tắc |Lemongrass Kumquat Tofu.
Service was great, polite and efficient. Atmosphere is beautiful, decoration especially for lunar new year is so authentic. Tables are kind of close to each other so it’s a bit loud and hard not to listen to the tables next to you but overall a must visit!
… moreService was great, polite and efficient. Atmosphere is beautiful, decoration especially for lunar new year is so authentic. Tables are kind of close to each other so it’s a bit loud and hard not to listen to the tables next to you but overall a must visit!
Shirley Wang
Great food, friendly service, and cozy vibes! We ordered the pork jowl and betel leaf wagyu to share, and I got the meatballs & shank pho and a palm seed yogurt drink.
The pho broth was rich and the noodles had a great texture. Apps were delicious, especially the pork jowl. Would love to come back to try more of the menu
… moreThe pho broth was rich and the noodles had a great texture. Apps were delicious, especially the pork jowl. Would love to come back to try more of the menu
Chalii Faiy
Môc Mac was an amazing experience! I thoroughly enjoy Vietnamese food. This one blew my mind. We had the steam rice cakes, crispy savory pancake, grilled squid and com bún hen. Food was delicious!! our servers Patty very friendly. We’ll come back again
… moreRobbin
I had high hopes for this new Vietnamese restaurant but it turned out to be a slight let down.
The Bun Bo Hue cocktail tasted nothing like a Bun Bo Hue.
Basil clam was incredibly salty
Mekong hotpot was decent but I wish it had more seafood
Betal leaf wagyu was the only standout. It was juicy and delicious
Overall given the price, I’m not sure I’ll come back
… moreThe Bun Bo Hue cocktail tasted nothing like a Bun Bo Hue.
Basil clam was incredibly salty
Mekong hotpot was decent but I wish it had more seafood
Betal leaf wagyu was the only standout. It was juicy and delicious
Overall given the price, I’m not sure I’ll come back
Glenn C
Recommended dishes- Betel Leaf Wagyu, Charred Pork Jowl, Baby Clam Bites, Mi Quang Noodles, and Mekong Delta Reverie. Removed some things due to room as usual. Also, the review didn’t work with Vietnamese words, so see the menu for Vietnamese translations.
I have been to this excellent new East Village Vietnamese restaurant twice, though the first time was much more abridged. The first time I was there was a week or two after they opened, but I couldn’t get a table. The next time, I went here with one of the many groups I usually eat with. The service was friendly, and the inside is a bit dim for photos. My choice of drink was the tasty and unique Hong Kong Milk Tea cocktail.
The first appetizer, or small plate, to arrive was the tasty Baby Clam Bites for $12. The clams were chopped into small pieces and had a very mild chew. They lacked any briny flavor, which I liked, and I tasted plenty of lemongrass, along with other herbs. The rice crackers had a texture very similar to shrimp crackers, and their slight glutinous texture paired nicely with the clam.
My favorite appetizer was their outstanding take on Betel Leaf Wagyu for $21. The dish was an elevated take on the Vietnamese street-food classic, served with plenty of greens, rice vermicelli, and fish sauce. Said greens are there are since you’re supposed to put the pieces on the leaves and eat them together, though it lacked the rice paper, so it was a tad messy. The beef itself was extremely tender and had a mild herbal flavor from the lolot leaf.
Also excellent was the Charred Pork Jowl for $12. Pork jowl can be overly chewy or overcooked, but this was neither with the pork very tender and flavorful while being only very mildly chewy. The dish also came with a few grilled shishito peppers and a sauce, which I believe was a spicy mayo, which went pretty well with the pork.
Also tasty was the Lemongrass Kumquat Tofu for 12. The tofu was slightly firm, with a mildly crispy exterior and a light sweetness. This was also nice and a break from the heavier appetizers.
Last and least of the appetizers was the Chili Shrimp Salt Wings for $15. I found the flavor, unlike everything else, to be just a little bit bland, which is unfortunate, as the wings themselves had a nice light batter and were tender. I would recommend leaving the flavored salt on the plate as an extra, since I think it would work better for customizing the amount of flavor on each wing.
As a main dish, I ordered the Quang Nam Golden Noodle separately for $24. This was a large bowl with two large shrimp, plenty of ground pork throughout, some crackers to break up into the soup for texture, and a boatload of noodles. The broth itself was warming and flavorful, with some greens and chili available in case you want to change the flavor partway through. This was delicious, and if this spot were easier to get into, I’d go here often just for this comforting dish.
The rest of the groups shared the Mekong Delta Reverie for $35. In terms of the description, both Vietnamese words refer to two types of fermented fish paste. The dish arrived as a large pot cooked at the table, with the toppings on the side and a broth inside containing many different aromatics, as well as beef and, I believe, some rice noodles at the bottom. The vegetables included banana blossom, bitter gourd, and other things, while the seafood included a couple of large pieces of fish, multiple shrimp, pork belly, and, unfortunately for me, some squid. As I have a cephalopod allergy, I only tried the broth once it was boiled, which was heavily aromatic with a ton of lemongrass, a slight fermented flavor, some sourness, which I presume was from tamarind, and a bunch of other flavors. It was delicious and massive, and I think three people could share this along with two other appetizers and leave comfortably full.
This is an excellent new Vietnamese place in a sea of Vietnamese spots. Compared to most of those, the flavors here are just better, and they specialize in dishes from regions less common in NYC. Would recommend heavily.
… moreI have been to this excellent new East Village Vietnamese restaurant twice, though the first time was much more abridged. The first time I was there was a week or two after they opened, but I couldn’t get a table. The next time, I went here with one of the many groups I usually eat with. The service was friendly, and the inside is a bit dim for photos. My choice of drink was the tasty and unique Hong Kong Milk Tea cocktail.
The first appetizer, or small plate, to arrive was the tasty Baby Clam Bites for $12. The clams were chopped into small pieces and had a very mild chew. They lacked any briny flavor, which I liked, and I tasted plenty of lemongrass, along with other herbs. The rice crackers had a texture very similar to shrimp crackers, and their slight glutinous texture paired nicely with the clam.
My favorite appetizer was their outstanding take on Betel Leaf Wagyu for $21. The dish was an elevated take on the Vietnamese street-food classic, served with plenty of greens, rice vermicelli, and fish sauce. Said greens are there are since you’re supposed to put the pieces on the leaves and eat them together, though it lacked the rice paper, so it was a tad messy. The beef itself was extremely tender and had a mild herbal flavor from the lolot leaf.
Also excellent was the Charred Pork Jowl for $12. Pork jowl can be overly chewy or overcooked, but this was neither with the pork very tender and flavorful while being only very mildly chewy. The dish also came with a few grilled shishito peppers and a sauce, which I believe was a spicy mayo, which went pretty well with the pork.
Also tasty was the Lemongrass Kumquat Tofu for 12. The tofu was slightly firm, with a mildly crispy exterior and a light sweetness. This was also nice and a break from the heavier appetizers.
Last and least of the appetizers was the Chili Shrimp Salt Wings for $15. I found the flavor, unlike everything else, to be just a little bit bland, which is unfortunate, as the wings themselves had a nice light batter and were tender. I would recommend leaving the flavored salt on the plate as an extra, since I think it would work better for customizing the amount of flavor on each wing.
As a main dish, I ordered the Quang Nam Golden Noodle separately for $24. This was a large bowl with two large shrimp, plenty of ground pork throughout, some crackers to break up into the soup for texture, and a boatload of noodles. The broth itself was warming and flavorful, with some greens and chili available in case you want to change the flavor partway through. This was delicious, and if this spot were easier to get into, I’d go here often just for this comforting dish.
The rest of the groups shared the Mekong Delta Reverie for $35. In terms of the description, both Vietnamese words refer to two types of fermented fish paste. The dish arrived as a large pot cooked at the table, with the toppings on the side and a broth inside containing many different aromatics, as well as beef and, I believe, some rice noodles at the bottom. The vegetables included banana blossom, bitter gourd, and other things, while the seafood included a couple of large pieces of fish, multiple shrimp, pork belly, and, unfortunately for me, some squid. As I have a cephalopod allergy, I only tried the broth once it was boiled, which was heavily aromatic with a ton of lemongrass, a slight fermented flavor, some sourness, which I presume was from tamarind, and a bunch of other flavors. It was delicious and massive, and I think three people could share this along with two other appetizers and leave comfortably full.
This is an excellent new Vietnamese place in a sea of Vietnamese spots. Compared to most of those, the flavors here are just better, and they specialize in dishes from regions less common in NYC. Would recommend heavily.
Kimberly Tran
My friend and I went for dinner on a Monday night, and everything was incredible. I really love how this spot highlights Viet dishes not commonly found in other restaurants. I didn’t have a bite I didn’t love. The wings were crispy and delicious. The basil clams were phenomenal! The broth was addicting. And the hot pot was also so good! Very excited to come back and try more items.
… moreJing Yang
We enjoyed our dinner at Moc Mac, Viet food is definitely getting more upscale and trendy in NY now. The betel leaf wagyu wraps and beef salad had great flavor and sauces to go with them. Pho noodle textures were just right and soup broth was wonderful. Did not enjoy the clam bowl though, didn’t taste any clams at all and the one flavor was the flavor of the sauce on the side. We were sad they didn’t offer any desserts at all.
… moreRoxy Ho
One of the most authentic Vietnamese spot in NYC. Moc mac doesn’t let me down with how authentic the food tastes, with immaculate quality and creativity. The grill pork marinated (má heo nướng chao) is so authentic, smokey with the best sauce brought a tear to my eyes. As someone who grows up in Vietnam, I haven’t tasted anything close to home but dishes at Moc Mac for years now, hence the reaction and adore.
I also highly recommend the cocktail and the hot pot. The cocktail is so smooth; the transition from hong kong milk tea to the alcohol is just amazing. All staff were so nice, friendly and attentive. I can’t wait to come back and try more dishes!
… moreI also highly recommend the cocktail and the hot pot. The cocktail is so smooth; the transition from hong kong milk tea to the alcohol is just amazing. All staff were so nice, friendly and attentive. I can’t wait to come back and try more dishes!