Harvey Brownlow loves managing Pho 89, and there's good reason. "Free lunch!" he explains, laughing. "No, but really, it's just working with the owner, Young." Brownlow has operated several Chinese eateries with the Korean restaurateur, but this is their first stab at Thai and Vietnamese cuisine. They source all of their produce from local distributors, and Brownlow often has to daily trips to meet Young's standards. "She is very particular on what's served and how it's presented." One of Brownlow's favorite dishes, the spring rolls, demonstrates this commitment to detail with its translucent wrapping barely hiding the colorful, fresh vegetables inside.
Young's culinary background is in Korean and Chinese cooking, but she works closely with the chef in the kitchen to fine-tune the Thai and Vietnamese noodle dishes, pho soups, and stir-fries. The culinary team also makes sure that the sweet 'n' sour, peanut, chili, and all other sauces are made fresh in the Pho 89 kitchen. The 40-seat dining room is decorated with neutral hues to accentuate the colorful food, and a private party room often plays host to birthday celebrations and raucous jury deliberations.