Maison Sun

Maison Sun Maison Sun is an 8-seat chef’s counter in Brooklyn led by Chef Nancy Nguyen, formerly of Eleven Madison Park.

The menu unites refined French technique with vivid Vietnamese flavors in an intimate, seasonal tasting menu experience.

Maison Sun will host an intimate special wine dinner in collaboration with Billecart- Salmon Champagne and Château Malhe...
03/31/2026

Maison Sun will host an intimate special wine dinner in collaboration with Billecart- Salmon Champagne and Château Malherbe, with the winemakers present for the evening of Thursday, April 9th, 2026, 8pm.

Limited to just 10 guests, this one-night event is designed as a highly personal experience centered on direct conversation, special cuvées, and a menu created specifically for the wines.

The evening will feature four wines from Château Malherbe alongside two Champagnes from Billecart-Salmon, including the 250th Anniversary Cuvée, as well as a surprise bottle brought straight from the winery for the night’s dinner.

Conceived as both a tasting and a salon-style encounter, the dinner offers guests the rare opportunity to experience the wines in dialogue with the people behind them.

This event is presented in partnership with T. Edward Wines Prestige Division.

Price: $425 per guest, including wine pairings, excluding tax and gratuity

Capacity: 10 guests only

A rare evening of Champagne, Provençal wine, and direct exchange with the winemakers, offered in an intimate setting at Maison Sun.

New Zealand hiramasa, adrift in a quiet broth, crowned with Vietnamese wood ear mushrooms and butterfly oxalis.A dish li...
03/20/2026

New Zealand hiramasa, adrift in a quiet broth, crowned with Vietnamese wood ear mushrooms and butterfly oxalis.

A dish like a small labyrinth: sea, forest, shadow, light.
Each element arrives from a different province of the world, only to discover, for a moment, that it belonged here all along.

At Maison Sun, the plate is never merely a plate. It is a meeting point, where distance becomes flavor and memory becomes form.

VietnameseFineDining TastingMenu ChefCounter BoerumHill BrooklynRestaurant NYCRestaurants Dashi FineDiningExperience SeasonalCooking LuxuryDining FoodPhotography RestaurantPhotography MichelinWatch HiddenGemNYC OmakaseStyle ChefLife ButterflyOxalis WoodEarMushrooms FrenchTechnique AsianFlavors

Dry-Aged Khaki Campbell Duck Phở.Star anise duck bouillon, Phú Quốc black peppercorn.A bowl that seems to remember itsel...
03/20/2026

Dry-Aged Khaki Campbell Duck Phở.
Star anise duck bouillon, Phú Quốc black peppercorn.
A bowl that seems to remember itself as it is poured: heat, perfume, shadow, return. At Maison Sun, the broth arrives like revelation, and the dish becomes whole only in the final instant.

DuckPho VietnameseCuisine FrenchTechnique ChefsCounter BoerumHill NYCRestaurants

A counter of steel, a circle of faces, a brief republic of hunger.Perhaps every dinner is a labyrinth whose center is fi...
03/14/2026

A counter of steel, a circle of faces, a brief republic of hunger.
Perhaps every dinner is a labyrinth whose center is fire.

In this small republic of silver and flame, each course arrives like a proof:
that memory may be eaten,
and that desire prefers precision.

Eight seats, innumerable reflections.
The night gathers itself in steel, glass, and appetite.

Someone will remember the wine, another the flame, another the face across the counter.
Perhaps the dinner itself is only the form taken by remembrance.

At the edge of the kitchen, time becomes visible:
in steam, in metal, in the patient ceremony of serving.

This is not merely supper.
It is a narrow theater of fire,
where strangers consent, for an hour, to share the same dream.

ChefsCounter TastingMenu NYCRestaurants BrooklynRestaurants RestaurantPoetry CulinaryArt Hospitality WineAndFire DinnerAsArt IntimateDining

“Rabbit Galantine Bánh Mi”Two paths appear on one white plate:one remembers the field, the other the fire.Perhaps every ...
03/09/2026

“Rabbit Galantine Bánh Mi”

Two paths appear on one white plate:
one remembers the field, the other the fire.
Perhaps every bánh mì conceals a secret geometry,
a small labyrinth of smoke, herb, and return.

Rabbit becomes galantine,
carrot becomes smoke,
broth becomes memory.
What arrives as lunch departs as a fable.

A sandwich divided against itself,
and therefore made whole.
On one side, garden and coolness;
on the other, flesh and shadow.
Between crunch and steam,
another country appears.

This is not nostalgia.
It is its echo, refined by fire,
a familiar form wandering
into a more exact dream.

Two narrow vessels cross
the same invisible river.
Rabbit galantine bánh mì,
rau răm consommé,
smoked carrot pâté,
celtuce.
And in their passing,
the mouth recalls
what the mind almost knew.

“Obedience to the Invisible”A machine of fire, memory, and repetition.Waiting in silence like an oracle of steel.In ever...
03/06/2026

“Obedience to the Invisible”

A machine of fire, memory, and repetition.
Waiting in silence like an oracle of steel.

In every kitchen there is an object
that is not merely an object, but a fate.

What emerges from it is never only dinner,
but time transformed by flame.

Every true kitchen contains a center,
not a throne, not a stage, but a furnace
where hunger becomes form.

Steel remembers what hands forget.
Night after night, the same fire.
Night after night, a different world.

There are kitchens that cook,
and kitchens that consecrate.

The labyrinth was never made of stone.
Sometimes it is stainless steel,
French, and lit from within.

📸

“Foie Gras Katsu” Foie gras in white porcelain, a fragile, molten mass,Katsu crisp that dares the abyss to pass.Nemuro u...
02/28/2026

“Foie Gras Katsu”

Foie gras in white porcelain, a fragile, molten mass,
Katsu crisp that dares the abyss to pass.

Nemuro uni, velvet sea set free,
Drifting north in quiet luxury.

Ashmead’s Kernel — orchard’s burning spark,
Bright acid carving light from dark.

Nepitella’s whisper, green and slight,
Threading meadow through the night.

Foam and flame in salted bloom,
Sea and fruit in one perfume.

What breaks is crust.
What lingers is plume.

There are gestures that repeat across history.Buffalo horn lifting pearls from the sea. A second spoon receiving them.T...
02/20/2026

There are gestures that repeat across history.

Buffalo horn lifting pearls from the sea.
A second spoon receiving them.
The quiet agreement between precision and restraint.

Somewhere, this moment has already happened.
Tonight, it happens again.

Maison 🌞

Featuring Kaluga Royal Amber Caviar from

In the quiet center of the counter, a duck egg becomes a universe of salt and fire.Roasted sea kelp whispers of distant ...
01/29/2026

In the quiet center of the counter, a duck egg becomes a universe of salt and fire.

Roasted sea kelp whispers of distant tides, while Kaluga royal amber caviar crowns the custard like a constellation of black suns.

This is not a dish.
It is a small ocean remembering itself.

At Maison Sun, eggs dream of infinity. 🌞

In a quiet corner of the counter, these rose-gold spoons wait like mirrors of forgotten meals.Each reflects a different ...
01/26/2026

In a quiet corner of the counter, these rose-gold spoons wait like mirrors of forgotten meals.
Each reflects a different universe: fire, glass, and the brief destiny of taste.

Christofle forged them not only to serve food, but to measure time —
the instant when desire becomes memory.

They are not objects,
but small labyrinths of light, remembering every dish they have touched.

At Maison Sun, even the spoon has a story. 🌞

Hawaiian Kanpachi TartareCut into quiet angles,the tartare mirrors the Pacific —a field of points and linesdrawn by movi...
01/15/2026

Hawaiian Kanpachi Tartare

Cut into quiet angles,
the tartare mirrors the Pacific —
a field of points and lines
drawn by moving water.

Blue Ocean Aquaculture raises Kanpachi far from shore,
in open currents where the fish grows without antibiotics or hormones,
its flesh shaped by flow rather than confinement.

On the plate,
each cube becomes a star,
each line a tide —
a small constellation of the deep,
mapped in citrus, salt, and light.

🌊✨🐟



Address

200-3 Schermerhorn
Brooklyn, NY
11201

Opening Hours

Wednesday 5pm - 11pm
Thursday 5pm - 11pm
Friday 5pm - 11pm
Saturday 5pm - 11pm
Sunday 5pm - 11pm

Telephone

(917) 790-9689

Website

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