French-imported rotisserie and a 14-hour bone broth define Pho Leo & Grill in Point Loma's Midway District, splitting the Vietnamese kitchen at 2855 Midway Drive between a live-fire grill and a slow-simmered pho station. The grill side deploys that custom rotisserie to char marinated pork chops, lemongrass chicken, and shaking beef while the pho station ladles from the long-simmered bone broth, covering more Vietnamese ground per ticket than bánh-mì-focused counters like Phở Point Loma & Grill on the same Midway corridor. An open-concept kitchen puts both the rotisserie and the broth kettles in full view, letting diners watch the charring and ladling in real time from booth and table seating across a spacious dining room. Fresh-made noodles (bánh tươi) replace the dried rice stick in several pho builds, a textural upgrade available on the Pho Leo signature bowl—the most complex version on the menu, layered with rare ribeye, brisket, flank, tripe, and tendon over the 14-hour broth. The cơm tấm (broken rice) program matches the pho side in depth, grilling marinated pork chops and shrimp over high heat and serving them with pickled vegetables and egg cake—a traditional rice-plate format that runs parallel to the pho-and-noodle focus at The Pho Shop elsewhere in Point Loma San Diego. Clay-pot caramelized catfish with crispy pork lardons, sizzling steak-and-egg platters, and Hế spicy noodle soup round out a specialty menu designed for full-table dining, pushing the kitchen past counter-service pho into sit-down Vietnamese territory in the Midway District.