Two Wheels
vietnamese
We hold 623 venues in New York, NY and could score 353 of them. This one is not among them, so it has no position — not a low one.
There is no score breakdown to show: nothing we read about this venue earned points in any of the four categories, so a bar chart of zeroes would look like a verdict on the kitchen rather than on what it publishes. What we did read is below.
v1.7.4 0.0/100 = sourcing 0.0/50 (named-farm 0 distinct, named-region 0 distinct, attribute 0 distinct, buzzword 0 distinct) + farm partners 0.0/20 (none scored) + registry 0.0/12 (none listed) + press 0.0/18 (capped at 35% of the 0.0-point evidence base).
Buzzwords only. This venue uses sourcing language ("farm-fresh", "locally sourced") but names no farms, regions, or verifiable attributes.
See the week▾
| Sunday | 11:30am – 9:30pm |
|---|---|
| Monday | 11:30am – 9:30pm |
| Tuesday | 11:30am – 9:30pm |
| Wednesday | 11:30am – 9:30pm |
| Thursday | 11:30am – 9:30pm |
| Friday | 11:30am – 10:30pm |
| Saturday | 11:30am – 10:30pm |
Hours checked Aug 24, 2026 · source ↗ · these hours were read from the page text rather than published schedule data, so we show the week instead of calling it open or closed · Always worth confirming with the restaurant.
Local authority
- The Best Pho Bowls in NYC | Eater NY ↗
Eater NY
Local authority“Two Wheels The menu of this West Side Vietnamese micro-cafe is comfortable despite its adherence to fast-casual principals. Two kinds of beef pho are offered with a choice of cuts, and Italian-style meatballs substituted for beef balls. The usual sprouts, basil, and fresh jalapeno accompany. Pick one meat for the lowest price, and be very satisfied with the soup, which uses a b”
- The Best Vietnamese Restaurants in NYC | Eater NY ↗
Eater NY
Local authority“Two Wheels The name doubtlessly refers to the tiny neon bicycle in the front window of this small and charming shop. The Vietnamese food has been Westernized somewhat, to good effect. The pho features meatballs that resemble more Italian-style ones versus the compressed, pounded Southeast Asian style variety, and the banh xeo, while retaining its rice noodle wrapper, has been f”