Accolades

From OCmenus.com
By Susan Belknapp

Food Critic
March, 2009

“Enjoy both modern and traditional Vietnamese fare in a stunning settings.

In Vietnamese culture, sitting down and dining with family is essential, and the founders of Phans55, with locations in Irvine and Fullerton, want to bring the healthy, fresh, distinctive cuisine of
Vietnam and its traditions to you and yours.

Tucked inside a new retail center high-rise complex on Scholarship Drive off the northeast corner of Jamboree Road and Campus Drive, Phans55 has a stunning interior, with dark wood floors, custom
glass fixtures and a wall-size TV for watching special sporting events.

The menu combines traditional Vietnamese – which is, in itself, a fusion cuisine that integrates Asian with French influences – with more modern fare. For instance, Chef Specials range from braised pork belly (“thit kho nuoc dua”) to grilled marinated sea bass (“cha ca thang long”) to New Zealand rack of lamb.

Committed to using the highest-quality meats and locally grown produce, Phans55 features Naturewell certified all-natural Angus beef, White Marble Farms all-natural pork, and Sanderson Farms natural free-range poultry.
The mixers in the bar are also made from fresh, house-made ingredients.

Phans55’s house-specialty martini the night I visited was a refreshing blend of premium lychee vodka and fresh citrus with crushed ice – very tasty.

The hand-made rolls are a flavorful change from traditional Chinese and Japanese presentations. The veggies snapped with freshness, and the rice wraps were delicate yet slightly chewy.

Pho, a Vietnamese soup, comes with a variety of meat choices served in beef broth with rice noodles, onions, scallions and cilantro, and garnished with fresh basil, jalapeños and lime wedges.

The Shaken Beef is a pan-fried Cognac-rubbed filet mignon with mushrooms, garlic, onions and bell pepper, served with jasmine or brown rice. The filet is fork-tender, and the overall flavor is exceptional.

With its emphasis on premium, sustainable ingredients and inventive presentations, Phans55 is highly recommended to Vietnamese cuisine lovers and newbies alike.”

From OCLife Magazine
By Anahita Naderi

Chef and Food Critic
February, 2009

“Phans55 is a visually elegant location.  The walls are painted with rich dark brown and grey colors that compliment the restaurant’s woodwork.”

“The bar is very colorful, shaped like a set of steps leading to cocktail heaven.”

“The restaurant’s open kitchen definitely temps the senses.  It was refreshing to watch the cooks prepare their cultural dishes and plate then in a more contemporary manner.”

“My tasting began with a small serving of PHO, delicious beef stock consisting of rice noodles and thinly shaved beef served with a side of herbs and condiments.  My sampling of Angoves-9 Vines- Rose– a south Australian wine with a tangy finish, was a great match for the tasty and aromatic stock filled with cinnamon and star anise flavors – kudos to the chef.

From Riviera Magazine
By Stephanie Phan

Food Critic
March, 2009

“Pho Real!”

“Up until now we have happily settled for so-so service in a not-quite-clean pho noodle house and drive to Westminster for it.  But thans to Phans55, we’re upping our standards.  The upscale Vietnamese restaurant (in Irvine!) is taking pho gourmet.”

“They only use high-quality, farm-fresh ingredients.  It pays to order the usual suspects”

“Try the shaken beef – cognac-rubbed filet mignon with onion and peppers, and bo kho, a slow-cooked beef stew served with a French baguette for dipping – which has brought comfort food to a new level.  Their cocktails are some of the freshest and most delicious we’ve had since summer – and this is a noodle soup house!  And the popular pho?  It’s paired with Rose and absolutely divine.”

From Riviera Magazine

By Chris Gialanella

President and Publisher

July, 2009

” I recently had the pleasure of meeting Tom, Susie and Ryan Phan, the owners of Phans55 in Irvine and Fullerton.  Their exquisite Vietnamese menu really caters to all of us on the Riviera.  Let me recommend Susie’s creation, the amazing clay pot seabass, with a remarkably flavored broth that makes every part of the dish just melt in your mouth.  I also loved their shaken beef (be sure to ask for the filet mignon!).  The food the Phan family is cooking up is globally inspired– Susie has traveled all over the world to find the spices and textures she now incorporates in her unique fare.”

From OC Coast Magazine

By Greer Wylder

Founder of Greer’s OC

March, 2010

“… I really think that you will love Phans55, a sexy Vietnamese bistro and bar that serves healthy Vietnamese and focuses on the green movement.  It incorporates enery conservation, recyling and cooking with organic produce and naturally, humanely-raised meats.  Favorites include their Chilean seabass with onions, Thai chilies and caramel sauce and the shaken beef.  The elegant lounge also offers boutique wines and microbrews, Vietnamese iced coffee and natural handmade lime soda.”