Though their backgrounds may differ, Green Leaf Massage Center's certified therapists share a passion for improving their clients’ health and wellness through massage. Owner Danette Siravo sets a sterling example for her staff of four to follow, routinely attending continuing-education classes to bolster her therapy skills and learn modalities that range from acupuncture to cancer and mastectomy massage.
Inside private treatment rooms, the therapists rely on 100% organic lotions to bolster the effectiveness of sports, hot-stone, relaxation, therapeutic, and deep-tissue massages. Aromatherapy add-ons further awaken the senses with the comforting scents of tangerine, lemongrass, sandalwood, and homemade fried chicken.
Much like its siblings Thai Kitchens 1 and 2, Thai Kitchen 3 can be identified by the distinctive aroma of sizzling garlic and fresh basil that wafts out through its door. In the kitchen, chefs fold fresh seafood, meats, and vegetables into savory curries, nutty noodle dishes, and fiery stir-fries. All meals are made by adhering to time-honored traditional Thai recipes, which favor spicy chili peppers, creamy coconut milk, and tangy ginger root. Servers bring plates of noodles and bowls of soup into the dining room, where guests await their meals as they sip on Thai iced coffee in cushy booths amid warm red and yellow walls. Other diners sit perched on tall red bar stools as they order a cocktail or demonstrate how many times they can twirl around in a circle without even getting dizzy.
Inspired by Thailand's tri-wheeled mode of transportation, Tuk Tuk Thai Bistro escorts palates on a flavorful trot through the streets of Thailand with a delicious assortment of traditional and contemporary Thai dishes. Post-breakfast, pre-dinner patrons can select from Tuk Tuk's lunch menu of true-to-roots treats, including the drunken noodles, a boisterous combination of shrimp, bell pepper, onion, basil, and fresh rice noodles ($8.85) that is sure to delight the senses while embarrassing reserved relatives at food family reunions. The Tuk Tuk dinner menu contains many traditional tributes to Thai cooking and offers contemporary recipes such as the purple eggplant, a sultry serving of lightly battered eggplant escorted by assorted mussels, shrimp, scallops, calamari, and bell peppers, all doused in Tuk Tuk's basil-flourished house sauce ($14). No matter the time of day, flavor-craving customers can chow down on a fresh selection of sushi, featuring the Godzilla roll ($10), a monstrous amalgamation of salmon, tuna, red spanner, yellowtail, and green onion struggling to break free from a miso dressing drizzle and the weight of societal expectations.
The chefs at Tommy's Thai customize the heat quotient of each menu item by preparing authentic entrees to mild, medium, hot, or Thai hot specifications. Tommy's Tidbits, an appetizer alliance composed of spring rolls, fried shrimp, shu mai, and crab cheese wontons ($7.95), eradicate stomach rumblings and premeal taste-bud boredom. The siracha entree bathes fresh ginger, a choice of protein, and crispy veggies in the eponymous sauce ($6.75 for lunch, $7.75 for dinner), and the pad thai tosses together an appetite-appeasing combination of rice noodles, ground peanuts, and green onions ($6.75 for lunch, $7.75 for dinner). Hailing from a clutch of red, yellow, and green curries, the red pineapple curry blends sweet fruit and rebellious spices ($7.25 for lunch, $8.25 for dinner) to make tongues swoon like a group of 1950s teenagers at an unsupervised sock hop.
Wild Bangkok's team of chefs employs award-winning expertise gleaned from multiple continents to fashion a menu that offers authentic Thai fare made with healthy, organic, and locally derived ingredients. A full bar shines behind the marigold- and purple-hued dining space, with barkeeps standing by to uncap beers or pour, shake, and stir a variety of classic cocktails. The dining area's shoulder-stimulating booths accommodate both romantic dinners and group outings.
The Thai family that runs Thai Pepper II use fresh vegetables and sauces to prepare flavorful curries and soups. Six curries, including massaman, panang, and pineapple, pair with a choice of one of seven proteins, such as tofu or pork. Gluten-free pad thai leads the pack of noodle dishes, which combine wide rice noodles with vegetables and seasonings.
Each dish of homespun fare populating Indochine Cuisine's menu is carefully woven with fresh sauces and zesty seasonings, resulting in a harmonious blend of healthy tastes from Thailand and Vietnam. The restaurant's versatile starters can double as full meals or Burton Gilliam stand-ins—coconut-curry-sauce-marinated shrimp stuffs each deep-fried pastry pillow of the Fire Crackers ($5), and the grilled satay chicken rests comfortably in yellow curry sauce served with peanut sauce and 400-thread count cucumber vinaigrette ($6). Coat your throat with warm signature soups such as the coconut milk-infused Tom Kha ($6–$11) before loading up on one of Indochine Cuisine's tasty entrees. Fueled by basil curry puree, the rice-crusted Chilean sea bass rides on grilled zucchini ($20) rims before racing the fiery Bo Luc Lac's tender whip of wok-tossed steak ($14) through digestive highways.