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
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
For Press Inquiries:
nola@brustmancarrinopr.com
nola@brustmancarrinopr.com
MOPHO PRESS
May 18 2016
Michael Gulotta of MoPho in New Orleans is a 2016 F&W Best New Chef
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...
Oct 2 2015
Chef To Watch: Michael Gulotta, Mopho
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…)
Oct 2 2015
10 Unmissable Restaurants in the American South
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…)
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…)
Oct 2 2015
MoPho’s Incredible Spicy-Sweet Clams are South by Southeast Asia
Southeast Asia and the American South have more in common than climate. According to New Orleans chef Michael Gulotta of MoPho, both regions have river deltas where brackish water leads to clean water, “and that’s where you get great seafood,” he says. He highlights some of it—extraordinary littleneck clams from Cedar Key, Florida—in a dish inspired by a Thai classic. 514 City Park Ave.; mophonola.com.
Here, Gulotta deconstructs his extraordinary pepper jelly clams:
1. Annatto Beignet
Bright red annatto seeds lend electric color to bread made with beignet-style yeast dough.
2. Coconut Milk
Gulotta spikes the braising liquid with a not-too-creamy Thai coconut milk called Chaokoh. “The broth should be drinkable, like soup,” he says.
3. Pepper Jelly...
(more…)
Dec 3 2014
(Video) Mopho Perfectly Pairs Vietnamese and Louisiana Cuisine
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…)
Watch the Video Now (more…)
Dec 3 2014
Restaurant of the Year – MyNewOrleans.com
Chef Michael Gulotta garnered attention with a stint as executive chef at August, where he regularly worked Asian flavors into the ambitious, inventive menu at chef John Besh’s flagship restaurant. When he announced he was going to open a casual Vietnamese restaurant in Mid-City, eyebrows were raised. But this isn’t fusion cooking; this isn’t “homage;” this is an extremely talented chef cooking the food he loves and doing it justice.
Sep 11 2014
(Video) Creole Crescent Trail – Louisiana Culinary Trails Taste-umentary
Sep 11 2014
Not content to riff on standards, a cool new restaurant shows a different perspective on Vietnamese flavors
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…)
Sep 11 2014
(Video) Napoleon: Mopho among city’s most intriguing new casual restaurants
Click the link above to check out the video on WWLTV.com
Sep 11 2014
MoPho, where Southeast Asia meets Louisiana, earns Three Beans: New Orleans restaurants review
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…)
Sep 11 2014
Best New Restaurants – Mopho – Expanding Vietnamese Cuisine
Chef Michael Gulotta has a deep appreciation for the flavors of Vietnam. Before he opened MoPho, his inventive Mid-City restaurant, he was best known locally as the executive chef at August, so his decision to serve more casual fare took some people by surprise.
MoPho is unpretentious, but the plates bear evidence of Gulotta’s background – the menu includes riffs on traditional recipes that sometimes look odd on paper but which invariably work on the plate.
(more…)
Sep 11 2014
America’s Best New Restaurants 2014: The 50 Nominees Are Here!
Combining food traditions from both the Mekong and Mississippi deltas, MoPho is our favorite kind of NOLA spot: a fun but thoughtful mashup of old and new regional flavors that feels as "right now" as it gets. Pho is offered with pork belly, banh mi (in the guise of po'boys) with fried oysters, and chicken wings sing with lemongrass and ginger (ideal for washing down with bubble tea cocktails at the bar). (more…)
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…)
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
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
Tamarind Sour
Sazerac rye, tamarind and Honey Syrup, Lemon, Lime
8
Sazerac rye, tamarind and Honey Syrup, Lemon, Lime
8
Violette Femme
Creme de Violette, Lemon, Sparkling
9
Creme de Violette, Lemon, Sparkling
9
Viper
House infused ginger/galangal vodka, Dolin Blanc, Red Orange
10
House infused ginger/galangal vodka, Dolin Blanc, Red Orange
10
Dragon Lady
Cimarron Tequila, Cherry liqueur, Jalapeno, Lemongrass, Lime
9
Cimarron Tequila, Cherry liqueur, Jalapeno, Lemongrass, Lime
9
The Doctor’s Wife
lilet blanc, genepy des alpes, grapefruit, lavender, Himalayan salt
10
lilet blanc, genepy des alpes, grapefruit, lavender, Himalayan salt
10
Tamarind Toddy
Sombra mezcal or bulleit rye, tamarind honey, cinnamon, lemon
9
Sombra mezcal or bulleit rye, tamarind honey, cinnamon, lemon
9
My Tie
Rougaroux sugarshine, kraken dark, pecan orgeat, lime
10
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
Miller High Life, Miller Lite, Budweiser, Bud Light, Pabst Blue Ribbon
2.50
2.50
LA 31 Saison D’Écrevisses, Lagunitas Little Sumpin’ Ale, Abita Strawberry, Lazy Magnolia Southern Pecan
4.00
4.00
Bombshell Blonde, Founders Brewing All Day IPA, North Coast Scrimshaw Pilsner, Founders Brewing Porter, Saint Arnold Fancy Lawn Mower
4.50
4.50
SPB Indian Pale Ale, Crispin Brownlane Hard Apple Cider (16oz.)
5.00
5.00
BOBA TEAS
Guns + Roses
Strawberry, Orange, Rose water 6
Add House-Infused Orange Vodka 9
Add Fidencio Mezcall 11
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
Coconut Cream, Pineapple, Lime 6
Add Flor de Cana 4yr 9
Add Kaken Black Strap Spiced Rum 10
Mocho
Iced Coffee, Condensed Milk, Chocolate 6
Add Trader Vic's Kona Liqueur 8
Add Jameson's Irish Whisky 10
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
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
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
Bourbon, Citrus, Peychaud's 10
Add Buffalo Trace 12
Assaulted Caramel
Condensed milk, caramel, sea salt 6
Add cathead pecan vodka 10
Add nocello liqueur 11
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)