MOPHO Mid City
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
MOPHO PRESS
(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.
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…)
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…)
More Press
Firing up the outdoor grill this week with:
Wood Fired Oysters on the Half-Shell with Roasted Red Peppers Aïoli and Spicy Fennel Slaw
Every Saturday we roast a whole hog over pecan wood in our outdoor pit.
APPETIZERS
Crispy Chicken Wings10in 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 Clams18with lamb lardo, mint, crispy shallot and annatto beignets
Cast Iron Roast Flank Steak16
Covey Rise red bliss potato home fries, charred broccoli, kumquat and pecan salad
Grilled Chicken Paillard14
Roasted cauliflower, baby mustards, nuoc cham vinaigrette, toasted rice
Pan Roasted Sheepshead15
Roasted carrot puree, grapefruit, coconut and ginger
Coconut Milk Braised Sweet Potatoes14
Crispy brussel sprout, candied pecans, spiced meringue
PHO
DIRECTIONS: Pick a Broth, Pick up to 3 Proteins, (you may mix and match) Additional Protein: .50
BEEF9
FOWL8
VEGETARIAN7
Options: Oxtail, tendon, flank, red pepper braised tripe, meatball, grilled Chicken thigh, Cocks Comb, Head Cheese,Pork Belly, Pork Shoulder, Marinated roasted tofu, mushroom, crispy shallot, grilled greens
Add Rib-eye 1
NOODLES and RICE
Your choice:
warm popcorn rice or chilled vermicelli noodles
Add a fried egg or crispy pork spring roll .75 each
Slow Roasted and Crispy Fried Covey Rise Eggplant9
with Tole's Tofu
Grilled Jumbo Shrimp13
Brown butter, coconut, szechuan charred Napa Cabbage
Crispy Pork Belly and Shoulder12
spiced peanut, citrus
Bone-In Beef Ribs in Panang Curry14
Pickeled mirliton, smoked onion
APPETIZERS
Crispy Chicken Wings10in 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
Salad of Jumbo Blue Crab and Blueridge Mountain Apples14
local arugula, toasted rice
Crispy Pigtail Terrine8
red curried cushaw squash
SIDES
Sweet Corn Hushpuppies7spicy shrimp butter
MOPHO Home Fries7
Kaffir lime aioli
Louisiana Popcorn Rice4
coconut and ginger
Creole Cream Cheese Roti5
red curry butter
SPECIALS
Pepper Jelly Braised Cedar Key Clams18with 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 with coconut popcorn rice
Wood Roasted Duck Leg28
Duck liver barley risotto, satsuma glaze, black cardamon, red cabbage, fennel salad
Coconut Milk Braised Sweet Potatoes14
Crispy brussel sprout, candied pecans, spiced meringue
PHO
DIRECTIONS: Pick a Broth, Pick up to 3 Proteins, (you may mix and match) Additional Protein: .50
BEEF9
FOWL8
VEGETARIAN7
Options: Oxtail, tendon, flank, red pepper braised tripe, meatball, grilled Chicken thigh, Cocks Comb, Head Cheese,Pork Belly, Pork Shoulder, Marinated roasted tofu, mushroom, crispy shallot, grilled greens
Add Rib-eye 1
NOODLES and RICE
Your choice:
warm popcorn rice or chilled vermicelli noodles
Add a fried egg or crispy pork spring roll .75 each
Bone-IN Beef Ribs In Panang Curry14
Pickled mirliton, smoked onion
Crispy Pork Belly and Shoulder12
Spiced peanut, citrus
Grilled Jumbo Shrimp13
Brown butter, coconut, szechuan charred Napa cabbage
Slow Roasted and Crispy Fried Covey Rise Eggplant9
with Tole's Tofu
COCKTAILS
High West Double Rye, Tamarind and Honey Syrup, Lemon, Lime
8
Creme de Violette, Lemon Sparkling
9
Beefeater Gin, Apple Schnapps, Lemon, Ginger, House Made Elderberry Syrup (made from Ms. Posey's local elderberries)
10
House infused ginger/galangal vodka, Dolin Blanc, Red Orange
10
House infused dragonfruit Tequila, Cherry liqueur, Jalapeno, Lemongrass, Lime
10
Beefeater gin, apple schnapps, lemon, ginger, house made elderberry syrup (made from Ms. Posey's local elderberries)
10
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
2.50
3.50
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
Condensed milk, caramel, sea salt 6
Add cathead pecan vodka 10
Add no cello liqueur 11
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
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)