At first blush, the thought of “South Louisiana and Vietnamese fusion” seem like the kind of quirky mash-up cuisine that should be avoided. Wrong. Under the deft hand of chef Michael Gulotta, MoPho deftly blends the two into a seamless parade of dishes that play to the bold flavor profiles of both spice-loving cultures. Pho, noodles bowls, poboys and more all seamlessly weave together the best of both worlds, and dishes like bone-in beef rib with mayhaw curry, pickled mirliton, smoked onion and sticky rice are singular in their vision.
Know Before You Go: An ever-rotating menu of desserts will all satisfy your sweet tooth. One of the restaurant’s boozy bubble teas (preferably, the Old Fashioned variety with Buffalo Trace, house-made bourbon simple syrup and cherry liqueur) to wrap your meal is also a solid bet.