Dining
BY DACIA GARCIA
Nguyen is preparing the crunchy skin baked cat sh ($50) for customers as part of the item’s tableside service.
The wagyu beef hot stone pho ($28) is a customer favorite, owner Dao Nguyen said.
PHOTOS BY DACIA GARCIA COMMUNITY IMPACT
The One Pho o ers worlds of avor with cuisine With special shipments of leaves from Hawaii and wagyu beef from Dallas, The One Pho pres- ents a Vietnamese and Asian fusion menu with something for every taste palette. The menu has grown by over 30 items since its opening in July 2023, doubling the initial variety o ered. The background
The One Pho o ers fresh sugarcane juice ($5.75) made in-house.
can’t be found anywhere else in the city, such as the hot stone pho, crunchy skin baked cat sh, the ve-course beef meal and the beef in Hawaiian betel leaves. “Most typical Asian restaurants are mom-and- pop places so they o er what they cook at home or what they are good at, but the reason I wanted to open a pho place here is I wanted to bring the idea of eating hot pho in a hot stone bowl,” Nguyen said. What’s special about it? Nguyen said many menu items have been added due to conversations he’s had with customers. Both the crunchy skin baked cat sh and the ve course beef meal were dishes people asked for and they have since been a huge hit, Nguyen said.
A K E R
Owner Dao Nguyen is no stranger to the restau- rant business, having previously owned a Cajun seafood restaurant in Minnesota before moving to Austin a little over two years ago. At The One Pho, everything on the menu is freshly made by the restaurant’s sta who arrive at 9:30 a.m. everyday to prepare ingredients for the day. Nguyen said the restaurant serves dishes that
N
10721 Research Blvd., Ste. 110, Austin www.theonepho.com
23
NORTH NORTHWEST AUSTIN EDITION
Powered by FlippingBook