We love the pho at Pho Fusion. We love the Vietnamese coffee and the noodle bowls, too. Also, we love the lo mein and the sesame chicken, the curries and the idea that all these dishes from all these differing canons can exist so comfortably together on one single, straightforward menu. Owner Tom Bird gleefully tosses out all geographic constraints, cramming competing influences together into a single, coherent, American fast-casual model that every year seems as though it really ought to be the Next Big Thing. No such luck — but after five years, Bird finally got a second location open, introducing the good people of Highland to his very good food.