Owner Patcharapa Landis serves up traditional Thai recipes amid dark wood paneling and framed Thai artwork. Natural light shines on curry dishes embellished with coconut milk, bamboo shoots, and basil leaves, as well as pan- and stir-fried noodles topped with shrimp and pork. Japanese influences also make their way onto tables in the form of classic sushi rolls wrapped in delicate sheets of seaweed. To choose between desserts such as cheesecake tempura or fried bananas, patrons can quickly post a survey for friends and spiritual mentors via the eatery's free WiFi.
The passionate and experienced chefs at Takieng Thai Cuisine dished up meals in Thailand before heading to the states to plate a menu of authentic Thai cuisine. Greeting taste buds with mild, medium, or hot levels of spiciness, the thai fried rice hosts a party bustling with egg, veggies, and a special-guest protein of your choice ($8.95), who promises to not wear a clown mask this time. Classic noodle dishes such as pad thai ($8.95) or pad see-ew ($8.95) slide down esophageal slaloms, and yum-tow-hu—tofu salad ($6.95)—fills bellies with cilantro-laced sustenance. The cozy, wood-paneled interior is enhanced by Thai artifacts, resulting in a casually intimate atmosphere ideal for deep conversations about filling out W-9 forms.
The chef deep-fries half a boneless duck until it forms a crisp outer shell and then douses the poultry in a honey-barbecue sauce. He then moves to another grill and browns prawns marinated in a tequila cream sauce. Eclectic dishes, such as the honey-roasted duck, fill Siam Patio Thai Cuisine’s menu. Unique ingredients pop-up in all aspects of the menu—from curries with a pumpkin and seafood pairing to a deep-fried crispy chicken sautéed with mango. Chefs also include old Thai favorites on the menu, such as pad thai and fried-rice dishes, for those who prefer the comfort of familiarity, much like hugging an imaginary friend.
From hand-selecting all of the restaurant's produce at a local farmers' market to testing recipes to ensure authenticity, the owner of My Thai Table influences every dish that emerges from the kitchen. Each platters carry an additional personal touch from the chefs, whose close ties to Phetchabun, Thailand ensure that their entrees simmered, stir-fried, and spiced according to the country’s culinary traditions. Noodle staples such as pad thai and pad see ew accompany four types of curry and three kinds of fried rice, as well as signature house specialties such as shish kabobs that bookend beef, shrimp, and chicken with mushrooms and pineapples.
A chic lounge attached to the dining area beckons guests to recline on sky blue ottomans and benches. The square tables set throughout the space play host to glasses of Napa Valley wines and frothy bottles of imported Chang and Singha beers. During private events, the rhythms of smooth jazz float from the restaurant’s live ensemble, enticing passersby to glance through the floor-to-ceiling windows and try to catch the echoes of a fading bass line with their bare hands. Starting December 20, customers can revel in live jazz every Thursday from 6—9 p.m.
Thai Jasmine Restaurant's chefs bring advanced skills, honed at a restaurant in Thailand, as they dish up a bounteous menu of traditional and modern Thai favorites, with spice levels calibrated to each guest's preference. Diners can send a letter of intent down the esophagus with starters such as steamed thai dumplings—wontons filled with ground chicken, shrimp, crab meat, mushrooms, and cilantro, then dished with savory roasted garlic and seated atop a sweet-soy-sauce dunk tank ($6.95). Well-spiced curry selections come with a choice of add-ins, from faux duck to mixed seafood, and pad khing, a fresh ginger stir-fry, hits the pan along with yellow and green onions, as well as three types of mushrooms competing for the affections of a suave black-bean sauce ($8.95–$13.95; varies by protein). Chefs immerse moo yang, or barbecue pork, in thai spices and mixed herbs before charcoal-broiling it and nestling it atop a bed of lettuce with sweet-and-sour sauce ($8.95). Seated at granite-topped tables, diners slurp up noodle dishes loaded with shrimp, squid, or mixed sea eats ($10.95–$13.95) and gaze admiringly over sumptuous Thai sculptures and artwork.
Chefs at Thai Chef’s House use fresh ingredients and traditional cooking techniques to highlight the five flavors most prevalent in Thai cooking: spicy, sweet, salty, bitter, and sour. In each dish, they endeavor to strike a balance between all five flavors—spicy red and green curries are laced with sweet coconut milk and charbroiled pork comes with a dish of sweet-and-sour dipping sauce. The setting is authentically Thai as well—the dining room is filled with trinkets and oxygen shipped in from Thailand.