Two decades removed from the opening of their first restaurant, the native Thai owners of Thai House continue to season meats, curries, and seafood with tropical Asian spices and embellish their three locations with hand-whittled teakwood silhouettes. Half-roasted duck and grilled shrimp swim in rice and noodles before catching cool, creamy waves of thai iced tea. Curries cascade over mounds of jasmine or brown rice imported from Thailand, and flotillas of Japanese sushi and sashimi cast their anchors alongside the spicy array of Thai fare. Mesmerizing notes of Thai music pervade the dining room, scoring dinner conversations and sword duels between chopsticks.
Using recipes passed down from generation to generation, chef Maneejun Sihavong, aka “Mom,” introduces palates to traditional Thai cuisine for lunch and dinner. At Deejai Thai Restaurant, her menu encapsulates a wide range of flavors that span from pork-stuffed dumplings in a light, sweet curry sauce to spicy crab and avocado salads. The kitchen team gladly modifies the spice level of each dish to meet guests’ personal preferences, whether they’d like mild bites or the intense heat of fresh chilies.
During the day, light pours in through the large windows in the dining room, where a light yellow accent wall adds to the sunny atmosphere. On the outdoor patio, diners polish off their plates while taking in fresh breezes and watching Wienermobiles in their natural habitat. Deejai’s bar keeps the good times flowing with wine, beer, sake, and specialty cocktails that pair harmoniously with meals.