Shank & Bône

While Olympic trades in forty-year phyllo routines and Kin Len commits to Bangkok street energy, Shank & Bône landed on University with a different proposition—Vietnamese food built around broth so good that locals claim it ended their LA pilgrimage days. The pho here runs deep: bone-rich, layered, the kind of stock that takes hours to extract flavor, not shortcuts to approximate it. Vietnamese-American regulars don't toss around authenticity claims lightly; when they say the spare rib pho and cá thố taste better than family recipes, you pay attention.

The mod build-out suits the neighborhood's creative-casual default—clean lines, sidewalk tables where 30th Street foot traffic becomes people-watching, a vibe that works equally for business lunches and weeknight groups who want something more interesting than another tap-list crawl. Service runs friendly without hovering, the kind of rhythm where ordering moves quickly and food arrives while conversations are still warming up.

The menu splits classic and modern, which mostly means pho and bánh mì anchor the traditional column while cold noodle salads and spring rolls offer lighter routes. The cold noodles get consistent praise—fresh, balanced, priced like the kitchen knows you're in North Park, not Little Saigon. The spring roll sauce alone earns mentions, which tells you the details matter here.

Downside: parking on University is standard North Park frustration—street spots disappear by 6 p.m., the lot behind the Observatory fills early on weekends. Come slightly off-peak or accept the walk. The broth's worth it, and the wine list means you're not stuck with Thai iced tea if beer fatigue has set in. Reservations accepted, which separates this from the counter-service quickies nearby.