Reviews
"Annie Cafe a delight and a bargain" - Courier-Journal Review
Entrees include an assortment of soups, noodle and rice dishes, and abundant options for vegetarians. And though most of the menu is devoted to Vietnamese cuisine, it also offers commonplace Chinese dishes such as moo goo gai pan, General Tso’s chicken, and sweet and sour chicken
Entrees include an assortment of soups, noodle and rice dishes, and abundant options for vegetarians. And though most of the menu is devoted to Vietnamese cuisine, it also offers commonplace Chinese dishes such as moo goo gai pan, General Tso’s chicken, and sweet and sour chicken
"Annie Café is pho real" Robin Garr Review in LEO
We stopped in recently to see how Annie Café is doing and were delighted at the selection, price, food quality and service.
We stopped in recently to see how Annie Café is doing and were delighted at the selection, price, food quality and service.
LouisvilleHotBytes.com Review of Annie Café
“On the basis of several repeat visits to confirm its consistency, Annie Cafe now ranks not just as one of my favorite Vietnamese restaurants in Louisville, but among the city’s best restaurants of any variety, particularly when value and price are taken into account.” ~ Robin Garr
“On the basis of several repeat visits to confirm its consistency, Annie Cafe now ranks not just as one of my favorite Vietnamese restaurants in Louisville, but among the city’s best restaurants of any variety, particularly when value and price are taken into account.” ~ Robin Garr
"Use your noodle" Pho is fun at Annie Cafe - Courier-Journal Review
“Some people also add hot sauce and/or hoisin, says Tran, or some make a little dish of hot sauce on the side, and lift the meat out of the soup for dipping. A squeeze of lime to the broth adds the special something that Tran describes as improved aroma. …”
“Some people also add hot sauce and/or hoisin, says Tran, or some make a little dish of hot sauce on the side, and lift the meat out of the soup for dipping. A squeeze of lime to the broth adds the special something that Tran describes as improved aroma. …”