Phở Grand
Vietnamese restaurant · Chinatown ·
Hearty Vietnamese soups, banh mi sandwiches, rice dishes, curries
Hearty Vietnamese soups, banh mi sandwiches, rice dishes, curries
"Pho has been taking off over the last few years and Pho Grand might just be the best. Nestled onto grand with some of the best food in St. Louis, Pho Grand stands out as a modest restaurant dishing out some of the most flavorful Pho in the city. They also serve a dizzying array of Vietnamese food which is a warm welcome after the more traditional midwestern cuisine on offer in the city." - Grain
"There’s a constant flow of delivery workers walking into this Vietnamese restaurant on the Lower East Side, but this place is good for dining in too. They’ve got over 20 varieties of phở, but we wouldn’t overthink it. Just get the #1. The medium-rich broth is that ideal middle ground between too heavy and watered down, and we love the gelatinous tendon and thinly sliced brisket and eye round." - will hartman, bryan kim, willa moore, carlo mantuano, molly fitzpatrick
"Pho Grand, one of the anchor tenants at the Market Line, has recently announced its closure." - Emma Orlow
"For a time late in the last century, this was the city’s favorite pho spot — and not only because it was located on the Lower East Side. Indeed, the pho was fine, with a light broth that tasted slightly of five-spice powder, sturdy noodles, and a bewildering number of beef types. Most customers ordered xe lua, the most deluxe version, because why not? Note: There’s a new branch downstairs at the Essex Market with a limited menu." - Robert Sietsema
"In the decades following the War in Vietnam, Chinatown developed an impressive collection of Vietnamese restaurants, of which Pho Grand was one of the first, serving as an anchor of the burgeoning neighborhood as it expanded northward and eastward. As the name suggests, the menu focuses on the beef-and-rice-noodles soup in the Saigon style, but the bill of fare also fills with over-rice dishes, curries presented with a baguette, spring rolls and summer rolls, and banh mi sandwiches." - Robert Sietsema
