Phở Point Loma & Grill

While PHO Kitchen shuts down early and Tandoori House leans on lunch specials, this joint anchors the after-work and post-practice crowd with hours that outlast most kitchens in Old Town. The broth—specifically the Number 2's beef version—gets called out in reviews not for novelty but for depth that doesn't thin out during the dinner rush. That's the differentiator: consistency under volume, which matters when you're feeding Midway Drive's mix of office workers, Navy contractors, and musicians wrapping late sessions.

The operation moves fast. Seat yourself if it's quiet, wait for the host if it's packed, but either way expect your bowl in under ten minutes. Spring rolls come stuffed tight, not the loose rolls some spots pass off. Thai tea's sweet enough to balance the heat if you're adding chili oil. The bánh mì—tofu or pork—works as a side move when one bowl won't cut it, though most people stick to pho and call it done.

Pricing stays under $15 for most bowls, which explains why this place holds its ground against newer spots trying to justify $18 pho with "artisanal" broth. Vegetarian options exist beyond token gestures—actual choices, not just "hold the meat." Parking's easier than you'd expect for Midway Drive; the lot handles overflow, and there's street parking that doesn't require a meter pilgrimage.

The vibe skews functional over designed. Booths, tables, condiment caddies already stocked. No one's here for ambiance—they're here because the broth works, the portions don't shortchange, and the kitchen doesn't collapse when a dozen orders hit at once. If you need pho at 10 PM on a Tuesday and want it done right, this is the spot that's still open and still cares.