The restaurant's closure was announced the night before its final day of service.

This isn’t your regular bowl of pho. Slow-cooked and simmered in broth for up to 48 hours, it’s served with tender short ribs and high-end ingredients like Wagyu beef slices, foie gras and shaved ...

Run. Don't walk.

This is Inside the Breakfast Bowl, a series in which Eater profiles breakfast soups and porridges from around the world. Next up: pho. Vietnam rewards an early riser. Slip out before 9 a.m. and you’ll ...

Matthew Kang is a correspondent for Eater. Previously, he was the lead editor of Eater’s Southern California/Southwest region. He has covered dining, restaurants, food culture, and nightlife in Los ...

Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. Pho may have originated southeast of Hanoi but eventually it traveled all ...