One thing about doing pop-ups or having a restaurant inside a restaurant is that it makes chefs more creative. And chefs with experiences similar to Felton and Piskoulian’s have also taken unlikely paths that have led to them serving some of L.A.’s most compelling food.
— Food and Wine
Banh Oui is the passion project-turned-full-time-everything of chefs Casey Felton and Armen Piskoulian.
— Los Angeles Times
Better still is the all-outdoor dining space, which is composed of a few tables and some Adirondack chairs over a carpet, all tucked behind some greenery and off the street. Add in the requisite string lights and suddenly the place looks as hip as anywhere else you might choose to dine in the neighborhood...
— Eater Los Angeles
But the one item you must order — seriously, don’t go here and just not order it — is the shrimp toast. This greasy dim sum classic doesn’t get a lot of attention among food nerds these days (it has sort of midcentury, San Francisco Chinatown connotations), but Banh Oui could be responsible for a resurgence.
— LAWeekly