In woks at Bangkok Cuisine, snow peas, shrimp, napa cabbage, and scallops snap sizzling drumrolls over the stove. Ingredients indigenous to Southeast Asia mingle in traditional Thai dishes, which also draw on the culinary traditions of the country’s neighbors. Catfish fillets marinate before chefs cover them in breading and chili sauce, and shrimp, scallops, and squid evoke Thailand’s palm-tree-sprinkled coast. Chefs tailor each dish’s spiciness to individual palates, delighting daring diners with thai peppers hotter than two astronauts hugging on Mars. Fusion dishes include Chinese staples such as sweet-and-sour sauce.
The chefs at Mai's Authentic Thai Cuisine plate up a mélange of rice and noodle dishes spiced in five incremental levels of heat. Diners can request their dishes in a spectrum of spice, from one-pepper mild to five-pepper extra extra hot, transforming the casual dining room's freestanding and booth tables into elegant venues for a taste-bud showdown. Coconut milk in the house curries adds creamy sweetness and blessed relief from the heat, while scrambled eggs deliver a dose of protein to a flock of fried-rice preparations. Diners can customize most meals with a choice of vegetables, tofu, meat, or seafood, and free WiFi flows through the air like tom yum soup from a spoon.
If you've got a taste for Japanese and Korean food, Cozy Cafe Sushi serves it up fresh. Whether you grab a seat at the outdoor patio, hunker down at the wooden bar, or lie down in the foyer with your mouth open, the restaurant ensures you get your fill of sushi, sashimi, bulgogi, and bibimbop.
Lotus Thai House's dedication to healthy food begins with the basics, such as the use of pure vegetable oil and low-sodium soy sauce. Chefs also eschew the use of MSG in all their dishes and can adjust a plate's spiciness to accommodate different taste buds. They craft a range of authentic Thai dishes, such as beef and pork curries and basil or mango fried rice. The pillars of the menu, though, are the signature dishes, which include pad kee mao with chicken and shrimp and the Tropical Bird's Nest: a m?lange of seafood and chicken in thai sauce. Hot tea and a range of imported and domestic beers help wash down bites.
The majority of the dishes that parade out of The Local Thai Lounge's kitchen originated in Thailand, from the nutty pad thai noodles to the tangy pineapple fried rice to the creamy coconut curries in red, green, and yellow varieties. But there is also a selection of specialties from other countries, including Mongolian-style beef and the Three?s Company, a combo dish with shrimp, beef, and chicken that is flown in daily, along with spices and vegetables. Diners sample dishes in between sips of sweet Thai-style iced tea out in the sleek dining room, where warm hanging lights shine down on the purple and orange decor.
After nearly five turbulent decades of perfect-game highs and gutter-ball lows, Pampa Lanes indulges bowlers with open bowling times scheduled seven days a week. Players of all skill levels can don stylish kicks and take to the lanes in search of strikes, spares, and the elusive perfect thumb-hole diameter on one of Pampa's colorful balls. Rolling partners have four full games to satisfy their primal urge to jostle wooden pins and fulfill their weekly high-five quotas.