The Phonky Noodle

Planning to dine with us?

Give us a call first. We are already running out of food and it is not 4pm yet 😱
Which means we will most likely close early.

Sorry for the inconvenience 😳

Looks like someone is hungry.

Could you take a guess how many servings of Pho are included in this one order?

Low(er) carb life.

This is what a baguetteless Cubano Bánh Mì looks like. I like a good baguette as much as the next gal but, my oh my this looks yummy.

One of our beloved team members need to take some extended time off. About a month, we believe.

We urgently need someone to take their place during this period but it will most likely not be a permanent position because we want this person back.

If you are looking for some temporary work as a line cook, then this is a great opportunity for you.

Please, PM me, email me mal(at) phonkynoodle.com or drop by to talk to chef Dave.

Also, please share to get this message out far and wide.

Thanks.

I have never been a good correspondent, I am notoriously lax with both snail and email. It is probably in my DNA.

But I am really, truly trying to create some (quality much in question) content here because I do like being in touch with you. Then life gets in the way, and days go by.

My husband happens to be visiting the Phonk for, as he put it, a leg (our duck confit) and a drink.
I asked for a photo to post and this is what he sends. It will have to do 😂

Hope you are all enjoying your weekend. Stop by and say howdy.

This is the one and only, our very own Chris. Today is his 3rd anniversary at The Phonk.

While Chris loves to pretend that he is one tough guy, he is actually an amazing human being, an exemplar father, the hardest worker I know, and a great and caring manager.

Without Chris being there 99% of the time we are open, we would not be able to operate. So if you are happy you are getting your noodles and wings, do thank Chris (I do) and congratulate him on three years of a job fantastically done.

Does anyone here speak fluent Facebook?

On Wednesday we got a notification of a page mention. I am super curious because of the tease. When someone mentions "Food of the Gods" in relation to our little restaurant, you bet we want to know the whole story.

But when I click on the notification it does not take me to the post.

Oh silly Facebook.

Throw back Thursday.

This picture was one of the "memories" that my phone kindly sends on a daily basis. I took it in Montreal in 2018 before we had the logo for the restaurant. At the time (and at this time) I was obsessed with the image and symbolism of the tiger. Beau and I were in line to see a movie and the lady in front of us had this fabulous pocketbook and I said to beau "That is what I want for our logo". We had to wait a couple of three years but we did get our tiger courtesy of the very talented Boy Kong (https://www.facebook.com/boy.kong).

In Spanish we say "Las cosas buenas se hacen esperar" (roughly translates as "good things make you wait"). So true.

Just a bit peckish? Not sure about trying phở? Or Just wanting to try all of them without the danger of bursting at the seams?

Just try one (or many) phở shots.
Cheers.

Maybe it is because I am a boomer but, I find FB terribly frustrating. I like that they make it possible for us to keep in touch with you, but then they make it as difficult for business as possible.

In any case, I wanted to do a poll but it is mission impossible unless it is in a group. I will bypass that requirement by asking my question and having you (pretty please) answer with the corresponding letter in the comments.

Please do take the time because, hey, we aim to please.

As far as menu specials go, what would you prefer to see:

A.- Chef created items with exotic ingredients.

B.- Beloved Asian dishes I am familiar with.

C.- Fusion items that marry flavors of different cultures

D.- Other (please elaborate)

Thanks in advance ❤️

How do we love our chef? Rather than count the ways I will show you a reason why: Behold these fantastic Moo Shu Pork Tacos.

Tender pork with cabbage, woodear mushroom, hoisin sauce and egg, served on corn tortillas.

Fusion at its tastiest.

I wanted to share this review we got for two reasons.
One is that it brings great satisfaction when someone gets it:
We have never claimed to serve authentic Vietnamese food, but having, almost accidentally fallen into this, we can lay claim to serving fresh, good food, made from scratch and served fast and inspired by Vietnamese Cuisine.

Delicious is delicious. If we don't add tripe and tendon to our phở we don't think it is a sign of disrespect, but rather a sign of our geography and local taste, as well as a business decision. We aim to please the majority because this is how businesses stay afloat.

The other reason to love this review is because I am a sucker for having our team recognized. We do have a great one, if I say so myself, and Chris is a fantastic leader and cocktail creator.

Do come in and check out his mad skills.