Shank & Bône

Co-owner Han Tran, who also runs the sushi restaurant Ebisu, opened this North Park Vietnamese kitchen beneath a massive mural by family friend Shepard Fairey. The broth for its pho uses four times the usual amount of bones plus oxtail for a deeper stock, and the kitchen turns out dishes like roasted bone marrow rubbed with pho spices and pork crepes made with coconut-turmeric rice batter. Beers from San Diego and Vietnam share the bar with sake cocktails, including an Old Pho-shioned built on star anise.