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…)



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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…)


Mopho New Orleans -

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…)


maghd0615-anatomy-of-a-dish

MoPho’s Incredible Spicy-Sweet Clams are South by Southeast Asia


Food & Wine
Oct 2 2015

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…)







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


Catering Mega Form

Contact Information

Party Information

Food Selection


Sending

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
lemongrass, ginger, thai chili

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

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

Crispy Fried P&J Oysters14
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 Sausage10

Fried Shrimp11
with Chisesi Ham

Sloppy Roast Duck11
Banana Barbecue Sauce

Sloppy Pulled Pork10
crispy cracklin

Cast Iron Roast Tofu9
with black bean mayo

Fried P&J Oyster14
with blue cheese


* add fried egg, slow poached egg, or crispy pork spring roll to anything - 1 each


SPECIALS

MOPHO Chicken and Waffles17
buttered nuoc mam caramel, sweet potato waffle, bourbon whipped cream, roasted Apples, fried egg

Crispy Pan-Roast Salmon in Kumquat Curry17
Fingerling Potato, Baby Turnip, Dill

Spiced Coconut Milk Braised Sweet Potatoes15
crispy brussels sprouts and candied pecans

Spicy Wok Fried Ramen with Blue Crab16
Crushed Chilies, Shiitake Mushroom, Mint

Glazed Pork Belly Bowl13
with slow roast Shoulder, Spiced Peanut, Cracklin, Preserved Citrus

Roasted Covey Rise Farm Eggplant Bowl12
Curried field peas, Ms. Tole's tofu


* bowls come with choice of warm popcorn rice or chilled vermicelli noodles


PHO

DIRECTIONS:

pick a broth
pick up to 3 standard options
(you may mix and match)

BEEF WITH MARROW 9
FOWL 8
VEGETARIAN 7

STANDARD: Tendon, Pepper Braised Tripe, Meatball, Pork Shoulder, Flank, Chicken Thigh, Grilled Greens, Marinated Roasted Tofu, Crispy Shallot,
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
lemongrass, ginger, thai chili

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

Wok Fried Ramen & Blue Crab14
Crushed Chillies, Shiitake Mushroom, Mint

Crispy Brussels Sprouts6
MoPho Mayo


* add fried egg, slow poached egg, or crispy pork spring roll to anything - 1 each


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 smoked pork jowl, mint, crispy shallot and annatto beignets

Slow Roast Lamb in Green Curry23
with smoked tofu, roast beet, and creole cream cheese roti

Spiced Coconut Milk Braised Sweet Potatoes15
crispy Brussels sprouts and candied pecans

Cast-Iron Fried Sticky Rice Paella28
Gulf Shrimp, Octopus, Clams, Pork Hock, Cuttlefish Ink, Coconut Cream and Life Leaf Aïoli

Glazed Pork Belly Bowl13
with slow roast shoulder, spiced peanut, cracklin, Preserved Satsuma

Roasted Covey Rise Farm Eggplant Bowl12
Curried field peas, Ms. Tole's tofu


* bowls come with choice of warm popcorn rice or chilled vermicelli noodles


PHO

DIRECTIONS:

pick a broth
pick up to 3 standard options
(you may mix and match)

BEEF WITH MARROW 9
FOWL 8
VEGETARIAN 7

STANDARD: Tendon, Pepper Braised Tripe, Meatball, Pork Shoulder, Flank, Chicken Thigh, Grilled Greens, Marinated Roasted Tofu, Crispy Shallot,
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
Sazerac rye, tamarind and Honey Syrup, Lemon, Lime
8

Violette Femme
Creme de Violette, Lemon, Sparkling
9

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

Dragon Lady
Cimarron Tequila, Cherry liqueur, Jalapeno, Lemongrass, Lime
10

The Doctor’s Wife
lilet blanc, genepy des alpes, grapefruit, lavender, Himalayan salt
9

Tamarind Toddy
Sombra mezcal or bulleit rye, tamarind honey, cinnamon, lemon
9

My Tie
Rougaroux sugarshine, kraken dark, pecan orgeat, lime
10



DRAUGHT BEER

Cane Brake6
(Parish Brewing Co)

River Ale6
(Yalobusha)

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

Nola Seasonal5
7th Street Wheat
(NOLA Brewery)


Abita Amber5
(Abita Brewery)

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

BOTTLES & CANS

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

Bombshell Blond, LA 31 Cocadrie
3.50

Lagunitas Little Sumpin’ Ale, Lazy Magnolia Southern Pecan. Crispin Brownlane Hard Apple Cider
4.00

Founders Brewing All Day IPA, North Coast Brewery Scrimshaw Pilsner, Saint Arnold Fancy Lawn Mower Kolsch, Founders Brewing Porter
4.50

Southern Prohibition Brewery Fireant Imperial Red Ale, Cicada Series Suzy Smash, Dirty Blonde Ale (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


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


Assaulted Caramel
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 20147/28
(Segovia, Spain)

Peirano Estate, Chardonnay 20138/32
(Graton, CA)

Vending Machine Winery, Peepshow 20139/36
(California)

RED WINE

Block Nine, Pinot Noir 201410/40
(St. Helena, CA)

Cercius, Cotes Du Rhone 20129/36
(Grenache & Syrah, France)

Esprit De Sarrail, 20138/32
(Cab, Merlot, & Malbec, France)

Evodia, Garnasha 20138/32
(Spain)

Slo Down, Sexual Chocolate 201311/44
(Syrah, Petit Syrah, & Zin, Napa, CA)

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




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)