MOPHO Mid City
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
nola@brustmancarrinopr.com
Make a Reservation Today
MOPHO PRESS
MoPho: Michael Gulotta's roots in the Mid-City neighborhood and his fascination with the Vietnamese flavors of New Orleans East come together in this relaxed pub, whose outdoor deck is perfumed with woodsmoke and tropical spice. Gulotta punches up the classic Vietnamese pho, Creole gumbo, and po-boys with a full onslaught of aromatics and funk, from the lime leaf and shrimp paste of the farmer’s market to the supercharged cured sausages and blue crabs of the best Gulf purveyors. The bubble-tea cocktails bring the fun factor. (more…)
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Michael Gulotta of MoPho in New Orleans is a 2016 F&W Best New Chef
Food & Wine
May 18 2016
Next mission: To work with New Orleans's Vietnamese fishing community to create a locavore fish sauce. Read more about this amazing New Orleans talent, one of the new Food & Wine Best New Chefs. Where: MoPho, New Orleans 514 City Park Ave.; 504-482-6845; mophonola.com Why Gulotta is amazing: He’s turning out awesome, Delta-inspired Vietnamese food—like pho with oxtail and mustard greens—in a casual strip-mall restaurant that explores the seafood traditions around both Southeast Asia and the American South. Click here to read the full article...

Chef To Watch: Michael Gulotta, Mopho
Plate
Oct 2 2015
Before he was the executive chef/partner at Mopho; chef de cuisine at John Besh’s Restaurant August; or the nighttime pizza guy at the French Quarter Planet Hollywood, working under a “burnt-out chef from Commander’s Palace,” Michael Gulotta was second in command in his mother’s kitchen. “As a kid, I’d watch cooking shows instead of cartoons,” Gulotta says. “I’d get an idea from a show and my mom would take me to the store. We’d bring everything back, she’d do the dangerous stuff. I’d do the rest and we’d make food.” (more…)

10 Unmissable Restaurants in the American South
Condé Nast
Oct 2 2015
NEW ORLEANS
MoPho: Michael Gulotta's roots in the Mid-City neighborhood and his fascination with the Vietnamese flavors of New Orleans East come together in this relaxed pub, whose outdoor deck is perfumed with woodsmoke and tropical spice. Gulotta punches up the classic Vietnamese pho, Creole gumbo, and po-boys with a full onslaught of aromatics and funk, from the lime leaf and shrimp paste of the farmer’s market to the supercharged cured sausages and blue crabs of the best Gulf purveyors. The bubble-tea cocktails bring the fun factor.
(more…)
More Press

NIGHT (and day) of the VEGETABLES
Every ThursdayEvery Thursday is NIGHT of the VEGETABLES! Join us for Vegetarian and Vegan menu specials utilizing produce from local farms and purveyors. New entree specials every week!

Every Saturday we roast a whole hog over pecan wood in our outdoor pit.
Upcoming Events
Every Saturday | SUPER SWINE SATURDAYS |
Every Thursday | NIGHT (and day) of the VEGETABLES |
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 Basil9
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 Vinaigretteand 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 Compote16
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 Cookie7
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 & basil450 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 stationMiniature 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 RumA 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
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
COCKTAILS
Sazerac rye, tamarind and Honey Syrup, Lemon, Lime
8
Creme de Violette, Lemon, Sparkling
9
House infused ginger/galangal vodka, Dolin Blanc, Red Orange
10
Cimarron Tequila, Cherry liqueur, Jalapeno, Lemongrass, Lime
9
lilet blanc, genepy des alpes, grapefruit, lavender, Himalayan salt
10
Sombra mezcal or bulleit rye, tamarind honey, cinnamon, lemon
9
Rougaroux sugarshine, kraken dark, pecan orgeat, lime
10
DRAUGHT BEER
Cane Brake6(Parish Brewing Co)
Jack The Sipper E.S.B5
(Southern Prohibition)
Nola Seasonal7
Prytania Porter
(NOLA Brewery)
Abita Amber5
(Abita Brewery)
Radical Rye Pale I.P.A.6
(Gnarly Barley)
Batture ale7
(Second Line)
BOTTLES & CANS
2.50
4.00
4.50
5.00
BOBA TEAS
Strawberry, Orange, Rose water 6
Add House-Infused Orange Vodka 9
Add Fidencio Mezcall 11
Coconut Cream, Pineapple, Lime 6
Add Flor de Cana 4yr 9
Add Kaken Black Strap Spiced Rum 10
Iced Coffee, Condensed Milk, Chocolate 6
Add Trader Vic's Kona Liqueur 8
Add Jameson's Irish Whisky 10
Condensed Milk, Taro, Amaretto Syrup 6
Add U.V. Cake Vodka 9
Lychee, Honeydew Melon, White Tea Syrup 6
Add Cathead Honeysuckle Vodka 9
Add Ransom Barrel Aged Old Tom Gin 11
Bourbon, Citrus, Peychaud's 10
Add Buffalo Trace 12
Condensed milk, caramel, sea salt 6
Add cathead pecan vodka 10
Add nocello liqueur 11
SPARKLING WINE
Szigetti Gruner Veltliner NV8/32(Austria)
Baja Tanga, Rose Cuvee NV7/28
(Mendoze, Argentina)
WHITE WINE
Gramona “Gessami” 20139/36(Penedes, Spain)
Leitz Out, Riesling 20137/28
(Rheingau, Germany)
Scholium Project, Midan al-Tahrir 20108/32
(California)
Falanghina, Del Sannio 20127/28
(Campania, Italy)
Cairnbrae, Sauvignon Blanc 20138/32
(Marlborough, New Zealand)
Flor de Vetus, Old Vines Verdejo 20148/32
(Segovia, Spain)
Peirano Estate, Chardonnay 20138/32
(Graton, CA)
Vending Machine Winery, Peepshow 20139/36
(California)
Gerbino Rosato 20148/32
(Nerello Masales, Sicily, Italy)
Corse 20149/36
(Vermentino, Corsica, France)
RED WINE
Block Nine, Pinot Noir 201410/40(St. Helena, CA)
Esprit De Sarrail, 20138/32
(Cab, Merlot, & Malbec, France)
Slo Down, Sexual Chocolate 201311/44
(Syrah, Petit Syrah, & Zin, Napa, CA)
Hook & Ladder Cabernet Sauvignon 201010/40
(Sonoma, CA)
Andezon, Cotes Du Rhone 20149/36
(Syrah & Grenache, France)
Benvolio, 20147/28
(Sangiovese, Merlot, Tuscany Italy)
Calina, Carmenere, 20138/32
(Chili)