Nicole: "This is THE best fried chicken I've ever had."
Brian: "The two best things about the meal were the corn bread, which was moist and sweet with whole corn kernels in the batter, and the hush puppies that had a beefy rough grain-fried crust, like an apple fritter."
Jennifer: "I went for the all you can eat Sunday brunch and felt that the food quality, taste and variety were all very good. My favorite dish was the mac & cheese."
Raj: "Don’t miss the Tandoori mixed grill. It’s fresh and vibrant, but not too overpowering."
Thuy: "The naan here is among some of the best I’ve had."
Andrea: "We also had the baingan bharta, which we thought was some of the better roasted eggplant we have had, very creamy."
Trevor: "A trio of compact perfect Dungeness crab cakes, shaped like the French pastries cannelés are everything you hope for in crab cakes: all crab, with next to no filler…"
Stu: "Being a non-drinker myself and having challenges in finding plentiful non-alcoholic options, Borrone was the best and offered many wonderful options."
Nancy: "It was like a huge coffee shop with food at very high prices, also considering we weren’t in the City."
Garrett: "The star dish, however, is and always will be the beef pho."
Becky: "If you avoid the fattier cuts of meat, Pho Vi Hoa is healthy and cheap, and definitely a place I'd go for a quick lunch or dinner if I were in the immediate area."
Salvatore: "I have Pho about once a week, and perhaps I’m used to my standard place, but I found this one a bit on the salty side, and the chicken strangely dry, as though it had be roasted rather than soaked in a broth."
Peter: "My entrée was Shortrib Vindaloo, and I questioned why they gave me a knife, as the meat was fork tender and easily eaten that way."
Bill: "I also got to taste their braised scallops, which were melt-in-your-mouth delicious"
Amanda: "We started with the short rib vindaloo…it was love at first bite."
Lina: "The atmosphere is lively and busy, but never hectic, with reservations highly recommended."
Chuck: "Lemon Chicken came next, moist inside with a crispy coating and tangy, light and delicious lemon sauce."
Chandra: "Then we ordered some pot stickers to start, and when our waitress came to bring them to us she said, 'These are burnt, is that okay?'"
Susanna: "I've tried a variety of Back A Yard's offerings (both on my own and for catered events), and always end up returning to the jerk pork."
Michael: "Pork perfectly cooked and tender, and the sauce had just the right amount of heat."
Ted: "The Jerk Chicken was perfect!"
