Land of Smile puts forth a menu of traditional Thai eats, awakening appetites with sweet and savory noodles, ginger dishes, and curries. Spices swimming in entrees such as the pineapple curry ($12.95) and the duck curry ($13.95) complement cooling coconut-milk sauce, and Bangkok sautéed dishes such as the fried catfish in choo-chee ($12.95) inspire odes to the sea. Stimulate the brain's beef receptors with the stir-fried iron beef ($12.95) while admiring evocative Thai wall art that adorns the cozy dining space. Meals arrive at a creamy coda with black rice pudding ($3.95), rambutan with pineapple ($3.25), and other authentic Thai desserts.
King and I boasts expansive dinner and lunch menus brimming with traditional Thai favorites. Drop in through the skylight for dinner and assuage needy, codependent stomachs with an appetizer of chicken satay skewers served with peanut and cucumber sauce ($7.50). The Bangkok casserole brings together oceanic all-stars such as shrimp, calamari, mussels, and scallops to perform an Esther Williams musical number in a light Thai sauce ($14.95). Classicists can stick to the chicken pad thai ($9.95), Thai golden shrimp ($17.50), or spicy beef fried rice ($10.95). The red curry duck simmers roasted duck, sweet pineapple, fresh tomato, and fragrant coconut milk with peppers and basil leaves in a red curry ($13.95), creating a medley more thrilling than a fistfight atop the cone of a launching space shuttle.
Superbly balanced flavors and creative presentation characterize the dishes on Manee Thai's menu. Take advantage of lunch specials such as soy-basted broccoli and a ginger and mushroom medley, with choice of chicken, beef, pork, tofu, or vegetables ($7.99). Meals are sided with a spring roll, crab angel, and daily soup. More elaborate entrees (chow mien, fried rice, and the Manee Thai noodle), are available for $8.99. For later cravings, pique stomach rumbles with appetizers ranging from fried tofu ($4.95) to Thai beef jerky ($7.95). Broth-based noodle-and-rice bowls (from $9.95), salads, and wok noodles make tempting main courses, or try a selection from the specialties menu. From Thai shrimp tempura ($16.95) drizzled in sweet-and-sour sauce to sea bass plated with steamed veggies ($19.95), the authentic offerings cater to a variety of specifications, allergies, and phobias.
Inside Thai Kitchen's sunny dining room, flat-screen TVs hang on yellow walls above diners feasting on noodles topped with peanuts and meats slathered in curry. Servers emerge from the kitchen holding plates of pad thai, spicy red curry, and steamed mussels aloft.
Thai Sawadee's menu ignites tongue furnaces with its piquant platters of authentic Thai cuisine. Bask in the restaurant's welcoming, cozy glow as you feast on the flightless wings of the chicken red curry steeped in bamboo shoots, bell peppers, and basil leaves ($8.95), or plow a subaqueous garden of spicy eggplant shrimp with chopped garlic, bell peppers, onions, and basil leaves in a spicy garlic sauce ($10.95). Shatter rigid food-pyramid delineations with the sweet and savory pineapple fried rice, which pairs chicken and egg stir-fried rice with fresh pineapple chunks, onions, cashews, and a touch of curry seasoning in a pineapple shell ($17). The fiery flat noodles of pad khi mao, stir fried with beef, chili-pepper sauce, fresh basil leaves, tomatoes, onions, green beans, and bell peppers, impassions apathetic tongues and provides nest-building fodder for homeless phoenixes. Match your heated meal with a cooling Thai iced tea or coffee ($2.50).
White tablecloths, elegant place settings, and walls hung with ornate carvings inspired the Riverfront Times to describe Addie's Thai House as "a cocoon of comfort?even elegance?hidden in a Chesterfield strip mall." It's Addie's creative cuisine, though, that won it the publication's 2011 Best Thai Restaurant award and effusive praise: "Without question, one of St. Louis' best Thai restaurants." The spot's chefs concoct top-notch renditions of classics such as pad thai and panang curry, but the house specialties are what set this destination apart. Slices of saut?ed duck float in red curry with pineapple and sweet basil, and french-ribbed racks of lamb are cut into chops and bathed in savory basil sauce.
Libations are a draw, too, and not only because they instill patrons with enough courage to burst into a cappella song and dance. The bartenders mix decadent ingredients into their signature cocktails, such as the brandy alexander with Kahl?a, dark cr?me de cacao, brandy, and ice cream.