Phorage Now Bowling with Beef and Chicken Pho in Palms

Grid View

Taking over the abandoned Chego corner in Palms rises a new Vietnamese eatery, Phorage, produced by chef Perry Cheung (ROC Kitchen, SF's Slanted Door), and partners Jesse Duron (Hamasaku) and Eric Cho.

Note interior remnants from Chego days, like the thicken wooden tables. Though overall Phorage is more minimalist with some charm provided by scattered foliage.

The menu looks solid, nothing ground-breaking per se, but also plenty of underlying quality, like the use of all-natural beef in the restaurant's pho. There's also a chicken pho made with free-range cluckers, as well as an oxtail broth for something more substantial. There's no MSG, which results in a clean, strong flavor. Remember that Cheung learned how to make Vietnamese cuisine and noodles at San Francisco's famed The Slanted Door, whose adjacent kiosk Out the Door had some excellent bowls.

For other bites, there are imperial rolls filled with shrimp and pork (and a vegetarian one made with crispy tofu), along with three types of banh mi made with craft pickles (again, another veg-friendly one with roasted eggplant). Finally vermicelli noodles using pork and chicken and a trio of broken rice plates round out the menu. Cheung says he plans to break the mold a little in the coming days with a pork pho and an expanded menu once the kitchen can handle the current offerings.

At the moment, soft open hours are 11:30 a.m. to 2:30 p.m., and 6:00-9:30 p.m., with planned late night service on weekends. Check the restaurant's Facebook to confirm that they're open until full hours are announced.

·All Phorage Coverage [~ELA~]