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 Post subject: ROLLS N BOWLS (Old Metry Road- food pics link) 3
New postPosted: May 16th, 2013, 8:37 am 
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Joined: October 9th, 2009, 10:43 pm
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Ricky and Vivian Phan have opened their new canteen about a month ago in the former Quiznos location between Pink Street and the railroad tracks off Metry Road. A small, 40 seat, café is sleek and efficient. This first Vietnamese eatery blends this cuisine with Japanese, Chinese and Thai dishes to offer substantial variety for the neighborhood residents who don’t venture off the road.
Let’s start with appetizers – it ain’t Vietnamese without fresh Spring Rolls. Of course, the Classic is here, shrimp/pork with vegetables wrapped in rice paper with peanut dipping sauce, but where else will you find seven more variations: Snow Crab; Lemon Grass Chicken (my favorite)l Grilled Beef; Tofu; Shitaki mushrooms; Tofu; Avocado; Veggies. Also, there is a Signature Samba roll which is a combination Spring and Eggroll! The Chinese influence is represented by standard or veggie eggrolls. The Japanese (Gyoza) dumplings are featured as well both Steamed or sauteed and stuffed with either Pork or Chicken and continued with Edamame (boiled, salted green soybeans).
Two exotic Salads are presented: a delightful Mango & Avocado over greens w/w/o Grilled Shrimp, Chicken, Steak or Tofu – a homemade sweet dressing accompanies; and, UNLISTED ON MENU – Thai Fresh Green Papaya with cilantro, cucumber, crushed peanuts, jumbo Shrimp and spicy dill dressing = a rarity in our local restaurants.
Sandwiches are limited to one type – Vietnam’s banh mi – a mini poboy around here, On Vietnamese French bread, with cucumber, carrot, aioli, meat choice, Vietnamese ham and/or sweet pork. – a lite bite but just enough!
ENTRÉE Plates/Bowls:
The two standard family size, deep dish bowls are: Pho – a super hearty broth resulting from the long stock creation from multiple types of meat featuring your choice of Steak, Brisket, Vietnamese Meatballs, combination of meats, Tofu or Vegetables – all served with a side bowl of Vietnamese fresh Basil, cilantro, pickled carrots, cabbage, jalapenos and sprouts Bun/Vermicelli bowls with cucumber and lettuce at the bottom of the bowl, invisible under a layer of vermicelli noodles and topped with roasted peanuts and carrots with the wonderful option to add mini Saigon egg rolls.
Thai Coconut Curry over white rice – option to add : Tofu; Vegetables; Shrimp; or Chicken – a deliciously smooth taste!
Edamame Fried Rice – a Japanese infusion to the Chinese standard.
Two Stir Fry options: Soft egg Noodles or Crispy Bird’s nest egg noodles with broth underneath and both available to add the previously mentioned options. The latter is one of my favorite dishes from color, presentation and taste!
Drinks No alcohol yet but your hosts will graciously allow BYOB! But so many non alcoholic options:
Hot and cold teas, especially green and black w/w/o milk
Fresh limeade – wow!
Coffee varietals but the Vietnamese/French drip iced coffee a standout.
Finally : Boba (Bubble) Tea, similar to a smoothie w/w/o milk, in so many fresh fruit flavors, combinations my favorite, w/w/o tapioca pearls on jumpin' fruit bubbles. There are six signature combinations to make it simple, but be adventurous and try your own.
Well, that’s all for now folks except to say Old Metry has warmly welcomed its first Vietnamese eatery and several New Orleanians have trekked over the parish lines to enjoy as well.
LINK - restaurant/ food pics, 14783882/

Bob Boeckelman

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 Post subject: Re: ROLLS N BOWLS (Old Metry Road- food pics link) 3
New postPosted: May 17th, 2013, 1:29 pm 
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Thanks for the report, Bob. Much appreciated.

Mr. Lake

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 Post subject: Re: ROLLS N BOWLS (Old Metry Road- food pics link) 3
New postPosted: May 18th, 2013, 2:39 pm 
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Joined: August 9th, 2008, 9:11 am
Posts: 220
Wish this was an actual review, not just an advertisement, for both you and the restaurant.

Also, would be far more useful if you put your ratings in the body of your post. Otherwise, it appears as though you think only your rating has merit.

“Creole … is that melange of artistry and talent, developed and made possible by the nations and cultures who settled in and around New Orleans.” And Cajun is “the mirror image of [the Cajun] unique history … a cooking style that reflects their ingenuity, creativity, adaptability and survival.” Chef John Folse

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