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IN THE NEWS - 2018 . 2017
Plate magazinE: Chefs to Watch 2018: Thai Dang, HaiSous, Chicago
OCT 17 ― This year, Forbes dubbed Chicago’s Pilsen, a Mexican neighborhood rich with colorful murals, galleries, and cafés, one of the coolest enclaves in the world. But Thai Dang and his wife/partner, Danielle, weren’t trying to start a trend when they opened their Vietnamese restaurant, HaiSous, there last summer; in fact, they were trying to buck it.
THRILLIST: THE 21 BEST CHICKEN WINGS IN AMERICA
OCT 12 ― These whole wings sit in a garlicky brine before being twice-fried, coated in a sticky, caramel-y fish sauce, and topped with even more flavor enhancement in the form of fried garlic and shallots along with some green scallions. You will undoubtedly come back.
EATER CHICAGO: The 38 Essential Chicago Restaurants, Fall 2018
OCT 11 ― HaiSous is a remarkable comeback story for the husband-and-wife team of Thai and Danielle Dang in Pilsen. Thai Dang showcases his heritage Vietnamese flavors through a number of techniques, including claypot cooking, as the menu is as ambitious as it’s unpretentious with dishes like grilled wild boar with lemongrass.
perishable news: Chef Thai Dang Explores Global Flavors In Incredible Egg Trends Series
OCT 3 ― Chef Thai Dang, Iron Chef alum and owner of HaiSous Vietnamese restaurant in Chicago is the latest trendsetting chef in the American Egg Board’s Incredible Egg Trends (IET) series. Global flavors are on the menu in this issue and Chef Thai leads off with his Bông Cải Trắng Nướng or Roasted Cauliflower, Shallot Jam & Soft Egg creation.
EATER CHICAGO: Chicago's 2019 Michelin Bib Gourmand List, Mapped
SEPTEMBER 28 ― Chicago's 2019 Michelin Bib Gourmand List, Mapped: Where to find Michelin-approved "quality food for good value" in Chicago
MICHELIN Guide Chicago 2019 Bib Gourmands
SEPTEMBER 19 ― There are 58 restaurants with the designation in this year's guide.
TIMEOUT CHICAGO: The 27 best restaurants in Chicago
AUG 24 ― Chicago's best restaurants come in many shapes and sizes, from fine dining heavyweights and chef-fueled newcomers to mom-and-pop sandwich shops and fan-favorite pizza joints. At times, it can feel like there too many great options.
CHICAGO TRIBUNE: PHIL’S 50: No. 29: HaiSous
AUG 8 ― Thai and Danielle Dang picked themselves up after the not-of-their-making disaster that befell Embeya and created this splendid Pilsen restaurant where Thai, the chef, turns out one memorable Vietnamese dish after another, helped in no small measure by Danielle’s superb beverage program.
MICHELIN GUIDE: Michelin Inspector Field Notes: July 2018
JUL 31 ― We've already given you a glimpse of how the inspection process works, but now we want to peel back the curtain a little more to give you additional insight into what's going through the minds of our famously anonymous inspectors. The easiest way to do that? Following one of their Twitter accounts (Chicago, New York or San Francisco) or staying up to date with their latest Instagram posts. And yes, these are real inspectors sharing their personal thoughts.
NEWCITY: Done Wrong: Thai and Danielle Dang Do Right at HaiSous
JUNE 12 ― Chef Thai Dang was wrapping up a public cooking demonstration in the culinary studio at Macy’s on State Street. He’d been in constant motion for an hour, constructing a garlic noodle salad while sharing his culinary knowledge and biography with a standing room-only audience.
MAKE IT BETTER: 5 of Chicago’s Coolest Food Couples
MAY 22 ― The restaurant business is grueling. Whether working front or back of the house, the job means hours on your feet and service with a smile in a high-energy, high-anxiety environment. Getting along with your fellow workers is a necessity, as the best staffs must work seamlessly as a team to achieve greatness in the kitchen and at the table.
USA Today: New Chicago kitchens topping the must-visit lists
FEBRUARY 20 ― Owners Thai and Danielle Dang impressed Chicago a few years ago when working at Embeya and they are outdoing themselves at their own HaiSous (which translates to "two pennies.") HaiSous Vietnamese Kitchen sufficiently roused the James Beard Foundation, too, because the Pilsen spot is in the running for Best New Restaurant in the 2018 competition.
Chicago Tribune: Chicago scores 28 semifinalists for the 2018 James Beard Awards
FEBRUARY 15 ― Each year, the James Beard Foundation recognizes the culinary talent around the country with an awards ceremony, which is often referred to as the Oscars of food world. This year, 28 Chicago restaurants, chefs and beverage pros made the semifinalist list. While a slight trim from the 32 that made the cut last year, there are still a number of bright spots. The most exciting entry is Thai and Danielle Dang's HaiSous, which is up for best new restaurant.
James Beard Foundation: The 2018 James Beard Award Semifinalists
FEBRUARY 15 ― We're thrilled to announce our 2018 Restaurant and Chef Award semifinalists! Read on for semifinalists in all categories, from Outstanding Restaurant to Rising Star Chef of the Year. We'll announce the final Restaurant and Chef Award nominees, as well as the nominees for our Media and Restaurant Design Awards, in Philadelphia on Wednesday, March 14.
Chicago Magazine: 5 Bowls of Pho in Chicago that You Must Try
FEBRUARY 2 ― Warm up with traditional Vietnamese soup from these standout spots—not just on Argyle.
ChooseChicago: Romance Blooms at Chicago's Lovebird-led Restaurants
JANUARY 24 ― February is the month of romance—hearts and flowers ornament shop windows, candles spill flickering light throughout Chicago’s nightspots, and chocolatiers experience a surge in sugar-loving customers. What really says Valentine’s Day, though, is an intimate, decadent dinner for two.
Make It Better: The Best Restaurant Picks for Chicago Restaurant Week
JANUARY 19 ― The dead of winter is a notoriously slow time for the restaurant business. The big holidays are over, and with them the office and family parties, special meals with visiting relatives and kids home from college, and generally all festivities.
Eater Chicago: Where to Eat Brunch in Chicago Right Now, February 2018
FEBRUARY 16 ― Thai Dang’s long-awaited return has been a hit with critics and diners alike. His Pilsen restaurant has expanded its service to brunch hours so that patrons can have a hearty Vietnamese meal in the morning. Asian specialties include housemade beef pho, crispy rice crepe filled with prawns, and rice porridge with chopped clams.
Forbes: Chicago's Best New Restaurants
JANUARY 7 ― Husband and wife team Thai and Danielle Dang have opened a destination Vietnamese restaurant in Pilsen, the heart of Chicago's Mexican community better known for tamales and tacos. He cooks the food and she mixes drinks. HaiSous Vietnamese Kitchen and its chicken marinated in lemongrass-chili paste and fried whole fish are worth seeking out.
Plate Magazine: Chopped Clams are Perfect Drinking Food...
JANUARY 4 ― At Chicago’s HaiSous, the drink menu from beverage director Danielle Dang consists mostly of affordable sparkling wines and easygoing cocktails, like a refreshing combination of mezcal, pineapple and a bitter hint of Cappelletti. It works out well then that chef Thai Dang’s Vietnamese dishes are perfect drinking food...