The skilled chefs at Thai Gourmet cook up a menu full of authentic curries, mouthwatering noodles, and piquant sauces representative of southeast Asian cuisine. Flavorful appetizers such as marinated chicken satay ($8.95) skewer pre-dinner stomach rumblings, and a dish of pad thai eases exotic pasta cravings with a mélange of roasted peanuts, sprouts, and tamarind sauce ($8.95+ for lunch, $13.95+ for dinner). Meals at Thai Gourmet run the gamut of flavors, colors, and textures from a simmering panang curry swimming in a milky coconut milk base ($8.95+ for lunch, $15.50+ for dinner) to a rich, twice-cooked curry duck served with mixed vegetables and red curry sauce ($28, dinner only). The eatery's spacious interior delights diners with cool blue tones and cushy booths while the inviting bar serves up signature drinks amid distinctive décor such as Thai sculptures and Yul Brynner bobbleheads.
Asian Bowl's menu is loaded with both iconic and unique dishes from Thailand and Japan. The roasted duck, a boneless slab of poultry slathered in homemade soy sauce and escorted by pineapples and steamed broccoli ($10.95), represents Thailand's cuisine more effectively than Ms. Thailand dressed in a gown of rice noodles. Patrons can taste the Land of the Rising Sun noodle by noodle with the Japanese tempura soba, which arrives at the table submerged in a seasoned fish broth and accompanied by shrimp and veggie tempura ($8.95), or let their uvulas high-five the seafood delight ($10.95), loaded with fresh shrimp, squid, crab, and scallops, then stir-fried to perfection with veggies and garlic sauce.
Ornately wooden screens with curlicues of carved vines and leaves free the aromas of spices, sweet basil, and coconut milk to drift between booths. Beneath lavender walls and intricate woodcarvings, diners slip chopsticks into noodle-tangled bowls of chicken, shrimp, stir-fried vegetables, and curry. As the clatter of plates and conversation gives way to happy sighs, Thai Hut's dessert roster parades out thai custard and fried bananas, which work well as punishment for children who do too much homework.
Soft light floats in through the shoji-style windows at Bangkok Thai & Sushi, where the menu lists a diversity of Thai curry and noodle dishes such as garlic pepper chicken or roast duck in Thai chili sauce. Sushi chefs prepare rainbow rolls, which wrap the traditional California roll in red tuna, salmon, and avocado, as well as black dragon rolls, which contain spicy salmon, shrimp tempura, and eel.
The Thai Lotus kitchen comes alive at mealtimes, when chefs roll up their sleeves and begin preparing fiery noodles, garlicky stir-fries, and creamy red, green, and yellow curries. The aroma of fresh herbs fills the air as the chefs whip up Thai specialties like volcano chicken and sweet basil duck. The versatile chefs also extend their culinary expertise toward a variety of Chinese and Vietnamese dishes, including tangy orange chicken and simmering pho noodle soups. As the chefs labor in the kitchen, their guests perch on tufted booths, sipping fruity bubble teas and imported beers.