Located seven miles from BWI, the Vietnamese comfort food spot offers oversized bowls made with beef stock that's been slow-simmered for 20 hours with aromatics.
The evolution of this enigmatic native fruit has been that of an underdog success story. Not just for the past few decades, but over centuries—even millennia.
In the wake of the pandemic, chef-owner George Dailey revamped his all-day menu in favor of more casual, comforting fare for dinner service four nights a week.
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.