MOPHO Mid City

514 City Park Avenue
New Orleans, LA 70119
504.482.6845

Hours of Operation

Sunday - Thursday
11:00 AM - 10:00 PM

Friday - Saturday
11:00 AM - 11:00 PM


Make a Reservation Today




MOPHO PRESS

Sep 11 2014
Best of New Orleans 2014: Best New Restaurant – Mopho
MoPho's menu, which takes a gourmet approach to traditional Vietnamese dishes, was an immediate hit in its Mid-City neighborhood, and earlier this month the restaurant was nominated as one of Bon Appetit's Best New Restaurants. Chef Michael Gulotta (former chef de cuisine at Restaurant August) has constructed a restaurant that's both a casual drop-in spot and a place for a special meal. Make your own pho (pick a broth and add your own ingredients) or go for favorites like crispy lemon grass chicken wings or fried shrimp spring rolls. (more…)



cochon-platter-for-post

(Video) Mopho Perfectly Pairs Vietnamese and Louisiana Cuisine


Table 42
Dec 3 2014

In this episode of Table 42, brought to you by the Foodable WebTV Network, we visit Mopho, a restaurant known for creatively fusing Vietnamese and Louisiana cuisine. We give you a visual taste of the uniquely constructed menu, as the Executive Chef and Partner Michael Gulotta prepares some of the restaurant's authentic dishes.
Watch the Video Now (more…)


mopho-egg-feat

Not content to riff on standards, a cool new restaurant shows a different perspective on Vietnamese flavors


The New Orleans Advocate by Ian Mcnulty
Sep 11 2014

Before hashtags and “trending now” reports gained such currency, one way to get a read on the next big thing for the food world was to talk with chefs about what they liked to eat on their down time. In New Orleans, these discussions often led to restaurants in the Vietnamese enclaves around Gretna and Village de L’Est. New Orleans restaurant people have long been singing the praises of Vietnamese cuisine, from the intricacies in its fresh, fermented, pickled, pungent flavors to the wide potential written across the voluminous menus of the traditional restaurants. It could only be a matter of time before that praise met the plate at their own restaurants. (more…)


MophoShortRib&peaches

MoPho, where Southeast Asia meets Louisiana, earns Three Beans: New Orleans restaurants review


NOLA.com
Sep 11 2014

If someone were to tell you that a young chef of notable ambition and accomplishment opened a defiantly casual restaurant that testifies to his appreciation for Southeast Asian cuisine, microbrews, weird cocktails and pig flesh, you would be perfectly justified in responding with a yawn. As it happens, I am telling you exactly that — and I still think you should keep reading. (more…)







mopho-super-swine-saturday

SUPER SWINE SATURDAYS

Every Saturday

Every Saturday we roast a whole hog over pecan wood in our outdoor pit.


Upcoming Events

Every Saturday SUPER SWINE SATURDAYS





MOPHO GROUP CATERING

MOPHO restaurant opened in January of 2014. Located in New Orleans’ Mid City, MOPHO strives to be a true neighborhood restaurant and a destination for Southeast Asian inspired cuisine utilizing the Louisiana pantry.

In it’s first year MOPHO was nominated for America’s Best New Restaurant by Bon Appétit Magazine, named Restaurant of the Year by New Orleans Magazine and was named peoples choice best new restaurant by Gambit’s Best Of New Orleans reader poll. It has become known in the neighborhood for roasting whole hogs every Saturday and it’s Pepper Jelly Braised Florida Clams were featured in Food and Wine Magazine.

Hand Passed

3 choices 30 min @ 18.00 per person or 28.00 for hour
5 choices 30 min @ 24.00 per person or 34.00 for hour

Pimento cheese croquettes with sweet pepper salad

Roasted and Whipped Cauliflower with smoked Cumin Vinaigrette (Vegetarian)

Pickled Shrimp with Mirliton and Shaved Andouille Salad

MOPHO pickled shrimp with nuoc cham mango and Bánh xèo crouton

Crispy Fried Oysters with MOPHO Mayo and Pickled Blue Cheese

Bourbon Duck Liver Pâté with Citrus and Sweet Pepper Marmalade

Slow Cooked Eggplant with Spicy Sesame Vinaigrette on Roti Chip (Vegetarian)

MOPHO headcheese, rice cracker and blood orange mustard

NOLA hot sausage po-boy

A La Carte Menu

Appetizers

Cast Iron Roast Broccolini with Candied Citrus, Spiced Pecans and Ricotta Salata
(Vegetarian)
9

BBQ Gulf Shrimp “MOPHO Style” with Coconut Milk, Lemongrass and Ginger Over
Grilled Po-Boy Bread
14

Trofie Pasta with Blue Crab, Bacon broth and Black Pepper Créme Fraische
15

Crispy Pork Belly Ham with Smokey Black Eyed Pea Salad
Roasted Garlic Marmalade
13

Pepper Jelly Braised Cedar Key Clams
with lamb lardo mint & crispy shallot
9

Grilled Eggplant with Toasted Focaccia, Black Olives
White Bean Salsa Verde (Vegetarian)
9

Creole Cream Cheese Dumpling with Seasonal Accompaniments
Spring-Bacon and Sweet Peas
Summer-Sun Drop Tomato, Peaches and Country Ham
Fall-Roasted Apple, Crispy Brussel Sprouts and Boudin Noir
Winter- Brown Butter, Fennel and Satsuma (Vegetarian)
11

Soups

Chilled Melon Soup with Creole Cream Cheese, Mint and Basil
9

Blue Crab, Shrimp and Andouille Gumbo
Comes with choice of Louisiana Popcorn Rice or Horseradish Potato Salad
11

Chicken and Andouille Gumbo
Comes with choice of Louisiana Popcorn Rice or Horseradish Potato Salad
8

Carrot Soup with Sweet Peas and Cumin (Vegetarian)
7

Louisiana Shrimp Bisque with Bourbon Crème Chantilly
10

Salads

MG House Salad of Roasted Beets, Baby Greens, Ginger Vinaigrette
and Popcorn Rice Croutons
6

Add Protein
whipped goat cheese 1
grilled chicken 2
grilled pork 2
spicy shrimp 3


The MOPHO Som Tam Salad
What’s in season from our farms with Sweet Cured Sausage, cilantro
Spicy Peanut, Thai Peppers
9

Acorn Squash Salad with Brown Butter Vinaigrette, Spiced Pecans
Shaved Andouille
9

Gulf Shrimp Remoulade with Hearts of Romaine and Pickled Mirliton
11

Chicory Salad with warm Tête de Cochon, Pickled Cherries
Smoked Shallot and Sherry Vinaigrette
10

Crabmeat Ravigote with Baby Mustard Greens and Garlic Crostini
12

Entrees

Slow Cooked Pork Grillades with Stone Ground Grits and Roasted Trinity Compote
16

Grilled Gulf Shrimp over Louisiana Popcorn Rice Risotto
with spicy sausage and shaved squash salad
(can also be done as Shrimp and Grits)
19

Turmeric and Cinnamon Grilled Chicken Breast with Harissa Spiced Lebna
Cilantro and Sweet Pepper Salad
16

Redfish Courtbouillon
Crispy Okra and Popcorn Rice
19

Our Steak Set
Choice of Filet, New York Strip, Rib-Eye
Served Along Side Local Red Bliss Potato Home Fries with Spicy Tarragon Aïoli and
an Oven Roasted Tomato Salad
Market Price

Market Fish
Personally Designed Dish to Reflect Season and Availability
Market Price

Desserts

Chocolate Pot de Crème, Bourbon Crème Chantilly, Brown Sugar Spice Cookie
7

Root Beer Fritters with Seasonal Fruit and Lemon Balm Ice Cream
7

Condensed Milk Cake with Coffee and Chicory Ice Cream
7

Seasonal Fruit Crumble with Oatmeal Streusel and Creole Cream Cheese Ice Cream
7

Action Stations

Coconut Milk Glazed Whole Roast Suckling Pig

Louisiana popcorn rice, mint, cilantro & basil
450 per pig, feeds 25 guests
18 per guest

Grand Seafood Display

Stone crab, whole blue crabs, blue crab claws, poached shrimp, mussels, clams,
warm water lobster, half-shell oysters, Gulf fish ceviche, smoked trout mousse
Served with crackers, remoulade, mignonette,
MOPHO mayo, lemon, and cocktail sauce
24 per guest

Name Your Station

Any dish on the menu can be converted to a cooking station

Miniature Dessert Station

Your choice of three miniature desserts:
Chocolate Pot de Crème, Seasonal Fruit Crumble, Condensed Milk Cake,
Peanut Butter Candy Bar, Caramelized Banana Tart, Kaffir Lime Pie
16 per person

The Bar

MOPHO Standard

UV Vodka, Benchmark Bourbon, Castillo Rum
A la carte, $6.50 per Cocktail, includes house white & red wines
by the glass Open Bar, $14 Per Person for the 1st hour, $10 each
additional hour

MOPHO Top Shelf

Stoli Vodka, Bulleit Bourbon, Flor de Cana Rum
A la carte, $9 per Cocktail, includes house white & red wines by
the glass Open Bar, $16 Per Person for the 1st hour, $12 each
additional hour

MOPHO Premium

Ketel One Vodka, Buffalo Trace Bourbon, Bayou Spiced Rum
A la carte, $12 per Cocktail, includes select sparkling, white &
red wines by the glass Open Bar, $20 Per Person for the 1st
hour, $14 each additional hour



Go-To Bowls

The Veggie9
Veggie broth with roasted tofu, mushrooms, grilled greens and roasted eggplant

The Standard13
beef broth with oxtail, tripe, tendon, mushrooms, braised greens and a slow poached egg

The Refresher9
fowl broth with chicken thigh, crispy shallot, grilled greens and slow poached egg

And Today we eat MEAT!19
beef broth with oxtail, braised tripe, rib-eye, pork belly, meatball, tendon, slow poached egg, crispy springroll, head cheese


APPETIZERS

Crispy Chicken Wings10
in lemongrass and ginger

Fried Gulf Shrimp or Griddled Pork Spring Roll8
fermented pepper, peanut

The Mopho Som Tam Salad9
What's in season from our farms along with sweet cured sausage, spiced peanut, thai peppers, cilantro

Crispy Fried P&J Oysters14
with MOPHO Mayo, Easter egg radish and pickled blue cheese


POBOYS

Comes dressed with MOPHO mayo, pickled vegetables, fresh herbs,
jalapenos and chicken liver pâté


NOLA Hot Sausage9

Fried Shrimp with Chisesi Ham11

Sloppy Roast Duck Banana Barbecue Sauce11

Cast Iron Roast Tofu with black bean mayo9

Fried P&J Oyster with Blue Cheese14




SPECIALS

Pepper Jelly Braised Cedar Key Clams18
with lamb lardo, mint, crispy shallot and annatto beignets

Crispy Fried Buster Crab16
Curried Melon, roasted eggplant, heirloom tomato

Local Chanterelle Mushrooms, Mississippi Sweet Corn14
Alkaline noodle, roasted garlic, sate

Crispy Pork Belly and Shoulder Bowl15
Spiced peanut, cracklin, Alabama peaches

Roasted Covey Rise Farm Eggplant Bowl15
Curried field peas, Ms. Tole's tofu


PHO

DIRECTIONS: Pick a Broth
Pick up to 3 Standard Options
(you may mix and match)


BEEF 9
FOWL 8
VEGETARIAN 7

Standard:
Tendon, flank, pepper braised tripe, meatball, Chicken thigh, Cocks Comb, Marinated roasted tofu, crispy shallot, grilled greens, pork shoulder


Premium: 1
Head Cheese, Slow Poached Egg, Rib-Eye, Mushroom

Top Shelf: 2
Pork Belly, Duck Confit, Ox-Tail


NOODLES and RICE

Your choice:
warm popcorn rice or chilled vermicelli noodles
Add a fried egg or crispy pork spring roll .75 each


Roasted Covey Rise Beets and Curried field peas11
Ms. Tole's Tofu

Grilled Jumbo Shrimp15
Brown butter, coconut, szechuan charred Napa Cabbage

Crispy Pork Belly and Shoulder13
spiced peanut, cracklin, and cured citrus


APPETIZERS

Crispy Chicken Wings10
in lemongrass and ginger

Gulf Shrimp or Griddled Pork Spring Roll8
fermented pepper, peanut 

Crispy Fried P&J Oysters14
with MOPHO Mayo, Easter egg radish and pickled blue cheese

The Mopho Som Tam Salad9
What's in season from our farms along with sweet cured sausage, spiced peanut, thai peppers, cilantro

Crispy Brussels Sprouts10
MoPho Mayo

Pepper Crusted Calamari11
Sate shrimp butter, avocado, covey rise arugula


SIDES

Charred Spicy Cabbage Salad6
Basil, black sesame

MOPHO Home Fries7
Makrut lime aioli

Crispy Brussels Sprouts6
MoPho mayo

Spicy Summer Bean Salad8
slow poached egg, crispy garlic


SPECIALS

Pepper Jelly Braised Cedar Key Clams18
with lamb lardo, mint, crispy shallot and annatto beignets

Slow Roast Lamb Neck and Beet in Green Curry23
with smoked tofu and creole cream cheese roti

Whole Fried Gulf FishMarket Price
citrus, spicy soy and cilantro

Crispy Pork Belly and Shoulder Bowl20
Spiced peanut, cracklin, Alabama peaches

Local Chanterelles Mushrooms, Mississippi Sweet Corn15
Alkaline noodle, roasted garlic, sate

Roasted Covey Rise Farm Eggplant Bowl15
Curried field peas, Ms. Tole's tofu


PHO

DIRECTIONS: Pick a Broth
Pick up to 3 Standard Options
(you may mix and match)


BEEF 9
FOWL 8
VEGETARIAN 7

Standard:
Tendon, flank, pepper braised tripe, meatball, Chicken thigh, Cocks Comb, Marinated roasted tofu, crispy shallot, grilled greens, pork shoulder


Premium: 1
Head Cheese, Slow Poached Egg, Rib-Eye, Mushroom

Top Shelf: 2
Pork Belly, Duck Confit, Ox-Tail


NOODLES and RICE

Your choice:
warm popcorn rice or chilled vermicelli noodles
Add a fried egg or crispy pork spring roll .75 each


Crispy Pork Belly and Shoulder13
Spiced peanut, cracklin, cured citrus

Grilled Jumbo Shrimp15
Brown butter, coconut, szechuan charred Napa cabbage

Roasted covey rise beets and curried field peas11
Ms. Tole's Tofu


COCKTAILS

Tamarind Sour
High West Double Rye, Tamarind and Honey Syrup, Lemon, Lime
8

Violette Femme
Creme de Violette, Lemon Sparkling
9

Habitat Smash
Beefeater Gin, Apple Schnapps, Lemon, Ginger, House Made Elderberry Syrup (made from Ms. Posey's local elderberries)
10

Viper
House infused ginger/galangal vodka, Dolin Blanc, Red Orange
10

Dragon Lady
House infused dragonfruit Tequila, Cherry liqueur, Jalapeno, Lemongrass, Lime
10

Habitat Smash
Beefeater gin, apple schnapps, lemon, ginger, house made elderberry syrup (made from Ms. Posey's local elderberries)
10

Tamarind Hot Toddy
Sombra mezcal, tamarind & cardamon honey, citrus, cinnamon
9



DRAUGHT BEER

Cane Brake6
(Parish Brewing Co)

Radical Rye Pale I.P.A.6
(Gnarly Barley)

Nola Seasonal5
Imperial Porter
(NOLA Brewery)


Jack The Sipper E.S.B5
(Southern Prohibition)

Abita Amber5
(Abita Brewery)

River Ale6
(Yalobusha)

BOTTLES & CANS

Miller High Life, Miller Lite, Budweiser, Bud Light, Pabst Blue Ribbon
2.50

Abita Lite, Abita Seasonal, Tin Roof Voodoo Bengal, Bombshell Blond
3.50

Fat Tire, Ranger IPA, Crispin Hard Apple Cider
4.00

North Coast Brewery Scrimshaw Pilsner, Saint Arnold Fancy Lawn Mower Kolsch
4.50

Southern Prohibition Brewery Oatmeal Stout (16oz.)
5.00

BOBA TEAS

Guns + Roses
Strawberry, Orange, Rose water 6
Add House-Infused Orange Vodka 9
Add Fidencio Mezcall 11


Beachbum
Coconut Cream, Pineapple, Lime 6
Add Flor de Cana 4yr 9
Add Kaken Black Strap Spiced Rum 10


Assaulted Caramel
Condensed milk, caramel, sea salt 6
Add cathead pecan vodka 10
Add no cello liqueur 11


Mocho
Iced Coffee, Condensed Milk, Chocolate 6
Add Trader Vic's Kona Liqueur 8
Add Jameson's Irish Whisky 10


Wedding Cake
Condensed Milk, Taro, Amaretto Syrup 6
Add U.V. Cake Vodka 9


Crepe Myrtle
Lychee, Honeydew Melon, White Tea Syrup 6
Add Cathead Honeysuckle Vodka 9
Add Ransom Barrel Aged Old Tom Gin 11


Frozen Old Fashioned
Bourbon, Citrus, Peychaud's 10
Add Buffalo Trace 12




SPARKLING WINE

Szigetti Gruner Veltliner NV8/32
(Austria)

Baja Tanga, Rose Cuvee NV7/28
(Mendoze, Argentina)

WHITE WINE

Vending Machine Winery, Peepshow 20138/32
(California)

Leitz Out, Riesling 20137/28
(Rheingau, Germany)

Scholium Project, Midan al-Tahrir 20108/32
(California)

Gramona “Gessami” 20138/32
(Penedes, Spain)

Cairnbrae, Sauvignon Blanc 20137/28
(Marlborough, New Zealand)

Broken Dream Chardonnay 20128/32
(Napa, CA)

JM Fonseca Two Vines Vinho Verde7/28
(Portugal)

Falanghina, Del Sannio 20127/28
(Campania, Italy)

RED WINE

Pinot Noir, “O.P.P”, 201010/40
(Willamette Valley, OR)

Borgianni Chianti, Sangiovese 20127/28
(Chianti, Italy)

Evodia, Garnasha 20138/32
(Spain)

Hook & Ladder Cabernet Sauvignon 201010/40
(Sonoma, CA)

Chateau Du Trignon, Cotes Du Rhone 20128/32
(France)

Chateau Du Hureau, Cab Franc Vigerons A Damplerre-Sur-Loire 20119/36
(France)




Weekend Tasting Menu

Friday - Sunday
5 Course

$65

Snapper Crudo
blueberry, tarragon, jalapeño and sea bean
Szigetti Gruner Veltliner NV
(Burgenland, Austria)

Octopus and boudin noir
black sticky rice, tomato, and shishito pepper
Scholium Project, Midan al-Tahrir 2010
(California)

Red Pepper Pork Jowl
Green and Black Garlic, Ginger, ginger Crushed Peas
Cercius, Cotes Du Rhone 2011
(France)

Pan Roast Quail
red bean dumplings, preserved radish and cardamon
Hook & Ladder Cabernet Sauvignon 2010
(Sonoma, California)

Candied banana & cashew caramel corn
sweet corn mousse, blackberry ice cream
Ca del Re Moscato d'Asti 2011
(Asti, Italy)

(Wine Pairing $20)