Thai food attempts to balance the five fundamental flavors: bitter, sour, sweet, salty, and victory. Score a win for your mouth with this Groupon.
Choose Between Two Options
- $12 for $25 worth of Thai cuisine for dinner for two
- $25 for $50 worth of Thai cuisine for dinner for four or more
Peanut sauce adds a salty profile to skewers of chicken or beef ($6) and ginger-soy sauce enhances pork or veggie pot stickers ($6). Flat rice noodles make repeat appearances in drunken noodles and pad see-ew ($10 each), and rice soaks up sauces from pineapple fried rice ($14). Click here to see the menu.
Celadon Thai Kitchen & Canteen
Celadon's culinary-school-educated chefs prepare traditional and modern Thai dishes, tapping into their knowledge of French techniques to find the best combinations of flavors, textures, and presentation. Since its original opening on 5th Street in the early '80s, the chefs' thai rice, noodle, and barbecue dishes have earned praise from local and national press, according to the staff.
While awaiting small plates of meek rob or golden shrimp, guests can study the industrial-themed dining room, where vivid street art mingles with jazz music. In the lounge area, a mirrored wall lets guests check to see if a family of bears is still following them, while the five-seat bar illuminates premium-liquor choices with the backlit green wall.
At Rama, the scents of ginger, curry, and lemongrass waft from the kitchen. They meander into a sprawling dining space, where warm amber lighting glints off glasses filled with heady cocktails and fine wines. A DJ spins records as diners anticipate a taste of the critically-acclaimed dishes; the restaurant's recipes have earned accolades from Zagat, among others. Noodle dishes, such as pad see ew with egg and chinese broccoli, headline the menu along with complex panang curries, whose nuanced spices flavor tofu and vegetables or meats like roasted duck. Specialties include spicy basil lobster and Shaking Beef, whose cubed rib eye, cherry tomatoes, shallots, and onions are sautéed deep within a fault line.
Servers distribute these dishes in an "architecturally stylish" dining room, as described by Gayot. Inlaid stone and a wall-mounted waterfall give the space an earthy vibe that's complemented by gauzy curtains and hand-painted murals.