LAttitude Thai features authentic Thai cuisine under the guise of sweet curries, savory stir-fried noodles, and hearty entrees served in a relaxed, casual atmosphere. The menu showcases innovative appetizers, such as chicken wings stuffed with ground pork, glass noodles, and vegetables ($8.25), as well as classic main courses, including pad thai with chicken and prawns ($8) and chicken-pumpkin yellow curry ($8.50), which turns back into chicken-stagecoach curry after midnight. Staunch hunger pains with a filling entrée, such as spicy lemongrass prawns ($10) or sweet-and-sour pork ($8) with pineapple, mixed vegetables, and a conflicting blend of dispositions.
Stylish and spacious, boraan offers a posh setting in which to enjoy its artfully prepared Thai dishes. The menu features the traditionally succulent suspects, flanked by a redolent lineup of fried rice, stir-fry, and red, green, and yellow curries. Meanwhile, the signature seafood rad nah adorns its noodles with flavorful shrimp, mussels, scallops, calamari, crab, and chinese broccoli in a garlic-bean gravy sauce ($17.99). A BYOB policy and no corkage fee, as well as vegetarian and gluten-free options, ensure that boraan not only meets all culinary expectations but also extends them a handshake and a collectible business card.
Summer Canteen boasts a casual, yet chicly urbane atmosphere, and its main dining room is furnished with cool metallic seating juxtaposed against warm wood tabletops and banquettes. A colorful mural presides over the dining area, like a judge over a courtroom full of guilty-looking babies.
For the casual observer passing Tuk Tuk, it might seem as though there has been an accident. The front of a tuk tuk—the Thai term for rickshaw—juts from the front of the building above the awning, as though its wheel has just burst through the wall. But if that observer ventured inside, they would find neither debris nor an apologetic teleporter proclaiming that his calculations were off. Instead they would see diners seated beneath colorful wall art and hanging lamps whose shades resemble curving Möbius strips, or, according to one review from Gayot, snail shells. Then, once the adrenaline faded and reality set in, the investigating observer would be smacked by what was so obvious to everyone else: the aroma of mingling spices.
A compendium of noodle dishes, wok stir-fries, curries, and house specialties, the menu prioritizes the power of complementary ingredients. According to the same Gayot review, chef Aoi Rattanamanee has a particular knack for seasoning grilled dishes: "Chicken is marinated overnight in garlic, cilantro and black pepper, fostering deep flavor." The spicy basil fried rice mixes chili and thai basil within a vegetable medley, and the Crying Tiger beef derives its zest from garlic, galangal root, and soybean sauce. Those in search of proven staples can indulge in pad thai or one of three curry variants, whose ingredients have all simmered in a creamy coconut milk.