Cuisine:

• Vietnamese

Mekong Vietnamese Restaurant Description:
Just as Chinese, Thai and Indian cooking have captured the Occidental imagination, Vietnamese cuisine has gained mainstream status with Main Street foodies inquiring, "How do you pronounce pho?" If you doubt the popularity of the restorative soup (often served at breakfast in its homeland), just check out the line at lunch at elegantly casual Mekong. But pho, served with a plate of lip-tingling hot peppers, basil, lime and sprouts to doctor up the seemingly bottomless bowl to your liking, is just one option at this spacious restaurant, broken into several rooms with contemporary Asian music filling the air and bamboo plants adorning each table. Lunch specials (spicy shrimp with lemon grass, beef with asparagus, and tofu with eggplant among them) include a choice of soup, soft summer roll or crispy spring roll, and steamed jasmine or brown rice. Crispy whole flounder with ginger sauce and slow-cooked Louisiana quail are entrées that would cost more elsewhere. Familiar broken rice and egg noodle dishes appear as well, but Mekong deviates from many other Vietnamese restaurants in the U.S. with its roll-your-own spring rolls and selection (five pages, to be precise) of beers from around the world.


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