Formed of exposed brick and flowing fuchsia drapery, the modern, Zagat-rated Beet Thai has garnered a mélange of press for its distinct lunch and dinner dishes, which borrow select flavors from the culinary powerhouses of France and Japan. Steaming starters of crab and shrimp cool in savory chili-peanut & plum dipping sauces, and entrees utilize champagne, bamboo, and mango to ramp up pork chops and crispy duck.
The seasoned kitcheneers at Mango Thai Restaurant dish out a menu of both classic and creative Thai dishes augmented by a selection of beer and wine. Stretch out mouths before the big game with the crispy spring rolls ($3.95) or the peanuty chicken satay ($5.95). Six selections of fried rice, including the green-curry variety, dotted with bell pepper, green beans, and carrots, come with a choice of 10 herbivorous, carnivorous, and vociferous proteins that include seitan, salmon, and crispy duck ($7.50–$9.95). Diners can cast a net over the royal spice red snapper wading in a house-roasted chili sauce ($13) or ingest one of the eatery's copious vegetarian dishes, such as the Bok Choi 101, a classroom of brown sauce where seitan-based vegetarian duck or tofu tidbits learn the basics of the nutritious green ($8.50).
Mee Thai caters to Asian fare aficionados with an extensive menu of authentic Thai cuisine. Proverbially spring into lush feasting with an order of genuinely springy spring rolls, vegetarian rundles served with plum sauce ($5.95), or try a bowl of Tom Kha Gai, a chicken-based concoction that amalgamates coconut milk, red pepper, mushroom, and lime juice for an alluring dish that doubles as a scrumptious soup and an alternative source of fuel ($5.50). Herbivores can satiate their penchant for poultry with the vegetarian duck Pad Si Ew, a traditional flat-noodle dish served with faux fowl and Chinese broccoli, ($8.95), and meat eaters can indulge in the same, but with real duck ($15.95). Mee Thai provides fish-based dishes for seafood savants, such as the Tilapia Lad Prik, a helping of deep fried tilapia baptized in a ginger tamarind sauce ($12.95). Supplement Thai spreads with a warming cup of Hot Pot Tea, which comes in green, jasmine, or ginger flavors ($3).
Having developed his expertise in Thai gastronomy in Thailand, Colorado, and New York City over the course of more than 20 years, chef Chai Chunton now flaunts his culinary skills in Lotus Thai Restaurant & Bar. Vines of steam rise from time-tested noodle, vegetarian, meat, and seafood dishes, curling toward nostrils with the hot, sour, sweet, and salty notes of the region's cookery. Adorned by a design team from Thailand, the lounge's dining room is laced with leather booths, ornate Eastern flourishes, and antique chopstick sharpeners. Against the sonic backdrop of occasional evening DJ sets, events in a private room launch the sounds of revelry against exposed-brick walls and a collaborative painting by acclaimed artists Pairoj Pichetmetakul and Kittisak Chontong.
VIP @ Thai Cuisine's chefs embrace the diverse spectrum of sweet, spicy, and savory flavor combinations that define Thai cuisine. The menu features seven different curries that incorporate bold hints of pumpkin, lime leaves, and bamboo shoots to distinguish themselves, and duck, squid, or tofu lend a protein-rich backbone. Although they import rice from Thailand, the chefs also adopt a homespun approach by making shrimp dumplings and peanut sauces in-house and by tailoring the amount of spice to each diner's preference. In contrast to the vivacious cuisine, the dining room adopts a much more reserved, intimate ambiance. Rectangular pendant lights gently illuminate the walls' exposed brickwork, and twinkling strands of crystals hang from the ceiling above the bar area.
Glow Thai’s manu is rife with dishes described by Brooklyn Exposed as “texturally interesting” and “rare Brooklyn offerings.” One example being the pla rad prik, a combination of sole or tilapia mixed with a sweet chili sauce, which, according to the article, is only served in one other restaurant in Brooklyn. Other options include rice and noodle dishes that incorporate fruit, vegetables, eggs, and a choice of protein. Curry dishes abound, made with pepper, string beans, or milk straight from the udders of free-range coconuts. Many menu items use vegetables picked that morning or pickled using runoff water from rice instead of vinegar.