Restaurants in North Valley

At Pho Bar, chefs master the spicy, savory flavors of the Vietnamese soup called pho with an authentic touch. The menu boasts large bowls of pho with filet mignon, beef meatballs, chicken, and more. Each bowl is served with bean sprouts, basil, cilantro, sliced jalapeño, and lime on the side, so guests can customize the steamy entree. Alongside the genuine Vietnamese tastes of pho are plates of grilled meats, rice-paper-wrapped spring rolls, tofu and veggie soups, and banh mi, a Vietnamese–style sandwich served on a flaky 12-inch french baguette with fresh cilantro, cucumber, and carrots. To complement each dish, the restaurant serves beer and wine.:m]]At Pho Bar, chefs master the spicy, savory flavors of the Vietnamese soup called pho with an authentic touch. The menu boasts large bowls of pho with filet mignon, beef meatballs, chicken, and more. Each bowl is served with bean sprouts, basil, cilantro, sliced jalapeño, and lime on the side, so guests can customize the steamy entree. Alongside the genuine Vietnamese tastes of pho are plates of grilled meats, rice-paper-wrapped spring rolls, tofu and veggie soups, and banh mi, a Vietnamese–style sandwich served on a flaky 12-inch french baguette with fresh cilantro, cucumber, and carrots. To complement each dish, the restaurant serves beer and wine.

Beyond the cascades of wine bottles and European baubles adorning La Provence Brasserie's traditional eatery, award-winning chef Claus Hjortkjaer forges the savory meats and delicate sauces fundamental to traditional and modern French recipes. Classic hors d'oeuvres of escargots and french onion soup make way for a bevy of succulent braised beef and lamb flanked by sautéed garden vegetables. Red, white and sparkling wines hail from locales both domestic and abroad, and bubbly microbrew beers dream of being invited to the wines' raucous cellar parties. Standing gas heaters keep the outdoor Parisian patio toasty as diners at white-clothed tables gaze at performers commanding the stage during open-mic events each Wednesday night.

Izumi Sushi & Grill treats visitors to a smorgasbord of noodles tangled around grilled chicken, seared albacore steaks touched with tangy ponzu sauce, and ocean-fresh pieces of sushi and sashimi. Inventive rolls come alive with touches of color from New Mexico green chilies, Japanese vegetables, and fresh salmon arranged in artful displays, such as an adorable boat-shaped dish or less adorable conversion van. More than a simple sushi bar, Izumi Sushi & Grill treats guests to a tantalizing lineup of udon bowls, donburi feasts, and tempura through lunch, dinner, and late into the night on weekends.

Since 1960, Taco Sal’s has served up piping-hot Mexican classics such as enchiladas, chili rellenos, and tamales that Albuquerque Journal Venue recently named the Best in Town. Using locally sourced chilis, tortillas, and pinto beans, chefs craft south-of-the-border delicacies that eschew preservatives, ensuring meals as fresh and healthy as a newborn ox. To ensure conflict-free family dining, the eatery boasts a separate menu for kids under 12.

Known for their fresh, hand-tossed dough and signature spicy marinara sauce, the chefs at Pudge Bros. Pizza concoct 13 specialty pies sized from a modest 12 inches all the way to the 28-inch Super Monster, which can easily feed parties or Paul Bunyan. In addition to the spicy marinara, the culinary artists also creates pies with a helping of three other types of sauces, such as the Barney Fife pie with chicken and diced tomato sprinkled on a garlic-and-olive oil-based white sauce. Calzones, wings, and cheesy garlic bread are just three other delectables from the extensive menu, every item from which the staff can happily deliver to homes or make for carry-out.

Blades flick through cuts of tuna and salmon, their pink and orange sunset hues set off by cucumber, rice, and seaweed. In Aki Sushi’s dining room, teriyaki dishes click onto tables and bowls of udon pour forth steam like a robot in a poetry-appreciation class. Glasses filled with beer, cocktails, or 1 of more than 20 wines meet in toasts above plates laced with curlicues of wasabi and pickled ginger.