“We are passionate about being a neighborhood restaurant that continues to innovate and, in doing so, we keep our regular customers engaged and excited. We have signature dishes that have been on the menu forever, that our locals love and depend on, but even those change slightly through the seasons to reflect what our farmer friends are growing. This extends to our cocktail and drink menus as well.”

Coconut and corn laksa with bacon and blue crab; pepper jelly braised Florida clams with annatto beignets; MOPHO som tam.

Come for the Saturday night pig roasts, where Gulotta prepares local hogs on the patio served with pickles and roti, and you’ll immediately find your way back for the funky flavors of Southeast Asia made with South Louisiana seafood, meats, and produce, some grown on spare lots in the Lower Ninth Ward. Thursdays are “the night of the vegetables“, while Tuesdays they’re raising funds for a local cause.

As founding members of the #FairKitchens movement, MOPHO is working to lower levels of burn out, drug and alcohol abuse, and harassment in kitchens. And, partner Jeffrey Gulotta is a mentor for Liberty’s Kitchen, teaching at-risk youth restaurant and life skills.

“Gulotta is 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.” Food & Wine