This restaurant has seen better days it seems. The outside signage and inside walls are adored with press clippings praising this austere venue. Inside, things are a different matter - the dreary lighting gives the restaurant a tired and shambolic look that is exacerbated by un-bussed tables, peeling paint, and un-ironically retro decor. The padding on the ancient dining chairs are caked with decades of grime and gunk that set my skin to crawling.
My dining companion remembered a decent meal roughly five years ago, so we decided to give it a try. It seems that the food has degraded since then, or even worse, they're serving the exact same food that was prepared 5 years ago and have sat around since then.
Goi cuon / summer rolls ($50) - Prepared long in advance as it was refrigerator cold, rubbery, and had about as much life as petrified wood. The anemic looking shrimp took on the texture and flavour of a kitchen sponge in their negligence.
Pho ($50) - Slices of beef as tough as shoe leather lay lurking under the cover of murky, salty and over-reduced broth . I would mention the small portions but I didn't even manage to finish more than a few spoon fulls of soup.
Bun Cha ($90) - Gristly and greasy, served with dried out rice noodles, stale lettuce and a browning sprig of basil.
A restaurant that knowingly serves food of such abysmal quality obviously doesn't give a rip about the customer. Even worse, if a restaurant un-knowingly serves food this bad, it ought to get out of the food business.