Rice Paddy

Came in about 15–20 minutes before closing and were prepared to just do takeout, but who I believe was the owner was incredibly kind and welcoming, telling us we could stay and enjoy our meal and take our time. That level of hospitality really stood out. He was also very helpful walking us through the menu, especially accommodating my girlfriend’s gluten intolerance, which we really appreciated. Prices seemed very fair, the atmosphere was welcoming, and the customer service was outstanding. You can tell they care about people here. Even before finishing the meal, the experience alone made a great impression. Looking forward to coming back.

I ordered takeout and was very impressed with the food sized portions. I also thought it still tasted great even eaten at home. …

I felt like I was eating at someone’s house. I absolutely loved the vibe and the perceived family dynamic. I’ve been wanting to come here for a long time and it definitely lived up to my imagination. 5 stars. I was completely full when finished

We had the papaya salad and lemongrass chicken. Very unique and bold flavors. Very cute uncomfortable atmosphere.

Pho is one of my favorite foods and while I won’t claim to be an authority on what makes a good bowl of pho, I do know what I like. And, I definitely like the pho at Rice Paddy! First and foremost, the broth was tremendous and is (I believe) the biggest differentiator when it comes to pho quality. The chef (Fong -sp?) has developed an impressive depth of flavor in his broth which when I spoke to him after my meal, he explained was the result of a process involving multiple steps including a very lengthy initial bone broth production in a special giant “pot” that to my eye seemed related to a water heater as the bone broth is kept under constant heat. After reaching the right depth of flavor the bone broth is elevated to “pho broth” by introducing Fong’s proprietary blend of herbs and what he referred to as remedies, which not only develop the flavor but add health benefits too. The proteins, herbals and noodles were all fresh and worked very well in the soup. The photos included with my review will explain more effectively what you can expect, so have a look. Spring rolls were also excellent. There was a definite herbal note which paired surprisingly well with a small amount of cucumber in the roll; something new to me and very successful. Finally it was quite warm out when I had my meal but the immaculately clean restaurant was very comfortable with ample climate control, nice booth seating and low-key music providing unobtrusive ambience. Thank you Rice Paddy and chef Fong. I’m looking forward to returning.