MOPHO Mid City

514 City Park Avenue
New Orleans, LA 70119
504.482.6845
info@mophonola.com
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.


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…)







tales-of-the-cocktail-logo

MOPHO’s Magnificent Morning-After Mastication Masterpiece

Sunday - Jul 19, 2015

The inspiration for MOPHO was ‘The Restaurant That Industry Workers Would Want To Go To On Their Day Off.’ One year in and you can already find a slew of industry professionals slurping down bowls of hot broth and pulling down local draft beers and/or craft cocktails and Boba Teas on Sunday afternoons (or Mondays if you had to work brunch) after everyone drags themselves out of bed, reeling from a long Saturday shift/post shift.

What better way to honor all of the industry superstars visiting our city than to throw a brunch just for them and serving only the things we would want to devour and imbibe.
(more…)


Mopho Thursday Night Grill Outs

THURSDAY NIGHT GRILL OUTS

Every Thursday

Firing up the outdoor grill this week with:

Grilled Clams Over Egg Noodles with Pig Trotter Ragoût and Swiss Chard


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
Every Thursday THURSDAY NIGHT GRILL OUTS
Sunday - Jul 19, 2015 MOPHO’s Magnificent Morning-After Mastication Masterpiece




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

Pepper Crusted Calamari10
sate shrimp butter, Covey Rise Arugula


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

Grilled Flank Steak16
Red bliss potato home fries, cherry tomato, green garlic, pickled radish

Turmeric Crusted Chicken14
Covey Rise cucumber, mint and strawberry

Pan Roasted Sheepshead15
glazed baby carrot, grapefruit, coconut and ginger

Mississippi sweet corn dumplings15
Purple potato, fennel, orange blossom, chili oil

Bone-In beef ribs in mayhem curry15
Pickled mirliton, smoked onion, sticky rice


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

Covey Rise Melon Salad10
charred shishito peppers, fresh cheese, grape tomato

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

Bone-in beef ribs in mayhaw curry20
pickled mirliton, smoked onion, sticky rice

Mississippi Sweet Corn Dumplings15
purple potato, fennel, orange blossom, chili oil


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)