Description
CLOSED The name of this inexpensive Vietnamese restaurant, owned by Ana Mandara chef Khai Duong, is a faux pun, since the word pho supposedly comes from the French pot de feu. In a stylish room decorated with palms and birdcages, Duong remakes North Vietnam's classic noodle soups with Kobe-style beef and free-range chicken. The pho distinguishes itself more by the pedigree of the ingredients (mostly organic) than the results, but Duong's green papaya salad, his crab spring rolls, and his barbecued beef all show a high-end chef polishing up classic street food.
