The chefs at Green Basil want you to eat your vegetables. So, they take care to include plenty of the green stuff in all of their home-style Thai and Vietnamese dishes. Of course, that would include plenty of basil, a staple herb in many Thai recipes and a key garnish on the side of every bowl of pho. Those basil leaves are plucked fresh every morning from local markets and groceries, along with cucumbers, cherry tomatoes, and all the other fresh veggies the kitchen needs for the day. The daily grocery runs are just a part of Green Basil's long-standing commitment to crafting fresh, healthy food and getting to know the supermarket baggers by name. To that end, they also use only natural, zero-trans fat cooking oil to prepare each dish, so guests can bite into crispy tamarind duck or stir-fried mongolian beef without guilt.
Tom Yum Koong's chefs build on traditional Thai recipes to load their menu with exciting and eclectic ingredients ranging from tangerines and mango to wild boar and squid. Sugar and spice join forces to season the thick sauce simmering in the black-pepper-mango curry ($10.95), a flavorful bowl of vegetables and cashews mixed with a choice of meat. A medley of seameats such as mussels and squid sizzle in the Phuket fried rice ($10.95), and the fantasy tilapia ($13.95) takes time off from reading J.R.R. Tolkien to glide out of the kitchen atop a bed of veggies simmering in chili sauce. Basil leaves join peppers, onion, and pork in a skittering dance across the skillet in the pan-fried wild-boar basil ($9.95). Fresh-fish cravings recede at the sushi bar to prevent persistent urges to trawl through exhibits at the local aquarium.
Named one of “The Most Authentic Restaurants” by the Boston Globe, Patou Thai offers an assortment of Thai specialties all crafted with a bit of an edge. One example: the halibut filet, which is pan-seared, then brushed with a sweet-and-spicy blend of mango-grilled eggplant salsa and curry sauce. Another refreshing left turn is the honey pork loin, served with fresh garlic oil, summer squash, and zucchini. Or, the green papaya salad, tossed with carrots, peanuts, grilled shrimp, and a spicy chili-lime dressing. Of course there are curries that cater to every taste, from a crispy duck rendition sautéed in hot Panang sauce to a lighter red curry that foregoes meat for vegetables and tofu. And, to help temper the spicy cuisine, the menu also includes a large selection of beers from Thailand, Japan, and Italy, and wines from Italy, Spain, and Sonoma, along with four types of sake.
Inside a spacious setting adorned with Thai-style woodcarvings, stately pillars, and hanging plants, Erawan of Siam's chef and owner prepares authentic Thai cuisine using techniques perfected across her more than 20-year career. She folds traditional herbs and spices into every dish, starting with appetizers such as the red-curry-infused todmun, a golden-fried shrimp cake served alongside a ground peanut and cucumber dipping sauce. From there, tongues traverse main dishes that, like the best Harlequin romances, span three levels of spiciness, progressing from sweet and mild stir-fried roasted duck with pineapple and scallions to grilled salmon laced with extra spicy choo-chee curry.
It’s not uncommon for the dishes at Baan Thai to arrive with elegant garnishes such as roses carved into carrots or, even better, a bite-size dumpling tied to the plate. Even without the accessories, though, Baan Thai’s elaborate menu garners attention with a wide range of dishes, from sweet pineapple fried rice to spicy Thai curries poured over chicken, duck, or tofu. After guests munch on sushi, pad thai, or the plates themselves, servers appear bearing desserts of sticky rice with mango or crispy fried bananas.
Visitors to Tom Can Cook quickly confirm that Tom, whoever he is, isn’t just feigning confidence. He's a master of Asian cuisines, fusing Thai, Korean, Szechuan, and Vietnamese influences for a menu with dozens of different sauces and proteins. Spicy kimchi fried rice hosts morsels of chicken or beef, and the similarly Korean okdol bibimbap mixes meat with veggies and an egg in a stone pot or sturdy top hat. Cooks sauté roasted duck in curry sauce before adding in snow peas, pineapple, and basil sauce to make it siam duck choo chee, and boneless pork loin enjoys a dressing of spicy basil sauce and bamboo shoots in the wild boar basil dish.
Inside the dining room, patrons nourish their bellies at white tablecloths while casting glances at Asian screens, decorative floral gewgaws, and oblong hanging lamps stationed throughout.