With both its chef and owner out of The Culinary Institute of America, the original concept pho noodle bar and Vietnamese kitchen will debut in Clairemont Mesa's Zion Market
San Diego is welcoming a first-of-its-kind pho restaurant concept to its bustling foodie scene this summer: Spotted Cow Viet Kitchen will make its debut this August in Clairemont Mesa's Zion Market (7655 Clairemont Mesa Blvd.) with an unconventional Vietnamese concept offering made-to-order pho soups along with other fresh, fast-casual Vietnamese dishes.
The restaurant, located inside the Zion Market food plaza, is introducing San Diego to a concept that defies traditional Vietnamese culture: keeping cooking secluded and communication at a minimum in a restaurant environment. Rather than selecting one item from the menu, the Spotted Cow Viet Kitchen will allow patrons to customize their own pho noodle soups or noodle salads with a food line of different flavored broths, a variation of noodles, all-natural meats, locally grown vegetables and traditional sauces.
For pho-amateurs, the comprehensive menu has been simplified down to a 4-step selection process. While the menu will provide suggestions to help customers maintain the authenticity of traditional Vietnamese cuisine, the option to include or omit specific ingredients based on individual taste will be available, as well.
"It's clear that people are catching on to the 'make-your-own' food concepts, but it has yet to be done with traditional Vietnamese Pho," said Jimmy Trinh, Co-Owner and Vice President of Operations for Spotted Cow Viet Kitchen. "With the success that we've had at our family-owned restaurant, Pho La Jolla, over many years we saw a demand for more of a casual, inviting Vietnamese concept that would create a more Americanized pho experience, without losing the authenticity and tradition that our family brings to the menu."
Chef and co-owner Jimmy Trinh and Chef Boram Kim both graduated from New York's world premier Culinary Institute of America and have trained in restaurants such as Gordon Ramsay's London (The Boxwood Cafe), Jean-George's (3 Michelin Stars), Le Bernardin (3 Michelin Star), Cafe Boulud (1 Michelin Star), Sen NYC, Houston's and The Restaurant at Miami's Setai Hotel.
While the restaurant may appear to be a quick-service establishment, it will be categorized as a fast-casual restaurant, which ensures high-quality ingredients, classic cooking methods and complex flavors, all while maintaining the quick-turnaround patrons have come to expect. Guests can expect a counter-style line in which they select each ingredient and item, finally making their way towards the cashier and taking their order to a nearby table inside Zion Market or to go.
"We're thrilled to be breaking ground with Spotted Cow's first-ever, made-to-order pho concept and hope that each and every customer leaves feeling satisfied, enjoying the meals I serve my family at home," said Chef and President Tammy Hoang. "We've taken a dish [pho] that has proven to be popular by Americans and made tweaks to fit this ever-evolving, 'I want it my way' culture."
In addition to pho soups and noodle salads, Spotted Cow Viet Kitchen will offer many other classic Vietnamese dishes, including Viet BBQ Baby Back Ribs, BBQ Chicken Rice Dishes, Banh Mi Baguettes with gyro-styled broiled meat, Egg Rolls and Vegan Spring Rolls. A catering menu will also be available for corporate or private luncheons, meetings and special events.
Spotted Cow's meats are all natural and raised without antibiotics or hormones. The vegan and vegetarian, meat-free menu will offer Vegan Glass Noodles, Vegetarian Egg Noodles, Vegan Spring Rolls and Vegan Egg Rolls.
For more information the menu, catering and hours for Spotted Cow Viet Kitchen, visit www.spottedcowvietkitchen.com.