This new Vietnamese restaurant is famous worldwide for its heartwarming pho noodle soup. They serve some of the crispiest spring rolls, filled with chicken and vegetables wrapped in a thin crunchy shell. The sweet and vinegary dipping sauce is admittedly out of a bottle, but the familiar flavors are welcoming. We had the chicken pho, which came with coriander leaves, bean sprouts, and thinly sliced onions. The broth was sweet and very clear. We also had the stir-fried beef cube with broccoli that came out much different than we thought.It was flavored with black pepper and the meat was cut and tenderized in a Cantonese style rather than the traditional Vietnamese beef cube dish. The service was spotty and the décor leans on the tacky, pop art side. But when we were there, there was a line out the door - so take that as an indicator and get there early.

Best Bit: Stick with the classics - Big bowl of pho and a set of spring rolls.