Baguette X Phorria — Restaurant in Philadelphia

The first time I came to visit this new place was on a wkend, so it was pretty packed. Everyone was mainly waiting for their orders. Today I stopped by again, it wasn’t packed at all.

I gotta say I like their interior design and their pretty decors. Motivating me to snap pix with their pretty backgrounds. The menu was located on the far left after you entered. Buy the ordering station or cashier is on the right hand side. In my opinion, I believe they should have the menu on the right hand side, which customers can walk in and right away browse on the menu to see what they want to order. Maybe before the tv screens were right above another table and the owners don’t want customers to stare right in front of a seating table. But switch to the right side seems to be a better option. Possibly finding another spot in the shop for the other photo background. Just my thoughts. Because that day when it was packed, customers were all waiting in line but have to keep walking off to peek on the menu from the far left.

On the busy days, they seem to be short staff or the kitchen were not making the food fast enough. That day, everyone had to wait at least close to half an hr before their food was served. Even the one drink I ordered, I still have to wait bout 10-15mins before a staff brought it up to me. Hopefully as they continue their business, this will be improved. Another issue I noticed was the way the server had to carry the food out and walk around to look for the right customer. The server had a full tray of food, including a large bowl of hot soup like pho and walk around the entire store to locate where is the customer and which table he/she sat. This definitely isn’t proficient. Not only dangerous but waste of time too. Either the server should located the customer first before carrying the food out or they need to do some adjustments to this food serving method to their dine in customers.

Fyi, dine in seating is first come first serve. So be prepared to wait around when it’s busy.

Lastly, let’s talk about their food tasting and quality. All I gotta say is delicious! Wonderful! I love their ube coffee. And that is why I return to try their other coffee selection. I wanted to try their caramel flan coffee, but unfortunately, they said they don’t have that. I wanted to try their waffle too, and they also said they don’t have that, which was quite disappointing. I tried their pho, which was pretty good. I like their soup base, but I still prefer the fatty flank over the filet mignon. Maybe even hot pot fat cow is better than the rougher filet mignon. My husband tried their rib eye banh mi when he was there, he said not bad. Although I didn’t eat the banh mi, but I tried the rib eye meat, which was pretty yummy. The sauce they marinated the meat tastes pretty delicious. I will definitely return the 3rd times to try out other food and drink, and not just to grab a quick...

This place is fairly new and still has a lot to learn in my opinion, iv tried many different pho restaurants in Philadelphia and surrounding areas, and worked in the restaurant industry for over 15 years as a head chef and personal chef. I like the idea of a Vietnamese Mexican fusion restaurant but it’s not executed to its full potential. 1. If your coming here for pho your better off going to another restaurant, the broth is very sweet and the noodles were over cooked, they put so much aroma oil on top of it that there was no flavor from the broth at all, it was like drinking a shot of oil with spices, I had to load it up with lime and siracha to even get a taste of the broth, so not record the Pho. 2. The place was a mess, they weren’t that busy but only had two servers working the front which they were struggling to keep up with everyone, the atmosphere has potential to be amazing but the place is to cluttered and not a single table was clean, the tops of the trash cans had a bunch of dirty dishes, very off putting environment to eat in. 3. The Vietnamese portion of the menus needs work as all the Vietnamese inspired dishes all are lacking from focusing on flavors to do with the dish with elements that aren’t necessary for the dish such as the heavy amount of aroma oil on the Pho, it draws away to much from the main focus of what the dishes are supposed to represent. 4.The Mexican aspect of the menu is a bit better, the Biria has good deep flavor but is very dry and not enough consume is given for the entire meal but over all better food. 5. The best thing on the menu is the pho tacos by far, full of flavor and done perfectly, I tasted the Pho broth that came with the Pho tacos and it had such an amazing depth of flavor without the aroma oil, I was so disappointed that my bowl of Pho didn’t taste like that and I think they’re pho would be much better off without the aroma oil or put it on the side as an option, the drinks were good nothing to special from other places. Overall I’d rate the experience 2.5/5 stars. The pho tacos are an absolute must try but anything else from here your better off to going to other places for the prices they charge I was expecting a much better experience in food quality and flavor bun unfortunately it was...

My second visit to the bustling café revealed a stark contrast from my initial weekend encounter. Amidst the serene ambiance adorned with delightful décor, I found myself contemplating the café's layout and operational quirks.

As I entered, the captivating interior design beckoned me to capture moments against picturesque backgrounds. However, the menu's placement on the far left seemed incongruous with the flow of customer traffic. It dawned on me that relocating it to the right could streamline the ordering process, especially during busy periods, sparing patrons the inconvenience of craning their necks or wandering off to peruse the offerings.

Yet, despite the initial hiccup of menu navigation and occasional staffing challenges, the café's culinary offerings proved to be a delightful respite. From the tantalizing ube coffee to the savory delights of pho and rib-eye banh mi, each dish exuded a distinct flavor profile that left a lasting impression.

However, not without its shortcomings, the serving methodology warranted reconsideration. The sight of servers maneuvering through the labyrinth of tables with precarious trays laden with piping hot bowls of pho epitomized inefficiency and potential hazards. A simple adjustment in protocol could enhance both safety and service efficiency.

In essence, while the café may have its operational wrinkles to iron out, its culinary prowess shines through, beckoning patrons to return for a gastronomic journey beyond mere caffeinated indulgence. With an eye for refinement and an appetite for culinary exploration, the café holds promise as a haven for discerning palates and aficionados of aesthetic...