Owners Yeanie Bach and Phi Pham started out with a dream: to share the beauty of Vietnamese coffee with Boston by doing a few area pop ups, before finding their dream home in Fenway last summer to open Café Phinista. A month earlier they also opened a bánh mì shop, Bánh mì oi, in West Roxbury. At Café Phinista, they only use coffee beans in their Vietnamese Coffee from a farm in Vietnam (they are the world’s second largest grower and exporter of coffee), which are then roasted Stateside.
Having tried Vietnamese Egg Coffee (Ca phe trúng) in Hanoi, I was excited to taste it again at Café Phinista. The Phin Vietnamese Egg Coffee, which goes for $6, is currently only available on the weekends and can be served both hot or over ice. Vietnamese Coffee is made using a Phin Filter, which is a method of brewing that combines pour over drip and French Press. The use of egg to replace the lack of fresh milk originated in Hanoi during the 1940s to maintain a light richness to balance the strong, caffeinated Vietnamese coffee. Their House Blend Vietnamese coffee went well with the sweetness from the condensed milk, combined with the rich and frothy egg, and made a wonderful combination over ice. While sipping it, I was taken back to the café in Hanoi.
Then, the Classic Cold Cut Bánh Mì, which goes for $8, came out. The light and fluffy short baguette bread, as well as their aioli, are all house made. Bach’s mother ran a bánh mì shop back in Vietnam, where she helped her mom as a young child. She is using the same recipe her mom used 20 years ago. This classic Saigon street food staple is a sandwich fusion of French and Vietnamese cultures. The baguette was stuffed with classic Vietnamese cold cuts, ham and pork bologna, with a slather of pate and house made butter aioli. It is then stuffed with julienned cucumber, carrot, daikon slices, cilantro, and jalapeños, creating a tasty and filling. All the ingredients were fresh and high quality.
This past June, Café Phinista was voted on by YELPERS nationwide and was given best Creperie honors (while being the only New England restaurant). The house made crepe batter is both gluten free and rice based. Finally, the Tri Berry Parfait Crepe, $11, was elegantly decorated with whipped cream, granola, fresh strawberries, and honey drizzle. The collection of berries include strawberry, blueberry and raspberry mixed well with the Greek yogurt, granola, and custard cream together with the thin crepe made for a satisfying dessert.
They are planning to add non-alcoholic drinks and dinner options to their current menu, so next time you are in the Fenway area, check out Café Phinista to try excellent Vietnamese Coffee and milk tea drinks, bánh mì and crepes.
Café Phinista
94 Peterborough
Boston, MA 02215
