A mouthwatering aroma wafts from Thai Cuisine’s kitchen as chefs douse veggies, pineapple slices, and catfish nuggets in creamy curries. Fresh from the stove, oyster sauce glazes stir-fried beef, mushrooms, and broccoli. Colorful décor complements the menu’s bold flavors: Waiters shepherd brigades of noodle and rice dishes to tables swathed in blue, pink, and yellow, or to buffet tables set against crimson walls. TVs and wide windows occupy eyes during meals, and free Wi-Fi helps mobile devices distract hands from sculpting wrist pillows out of soft tofu.
Satay's cooks fuse a variety of Asian cuisines, serving Thai specialties alongside sushi and fried rice. Patrons are encouraged to partake in the restaurant's BYOB policy, which stands for "bring your owl's binky," lest it disturb other customers with its endless hooting.
From the elegant and elephant-arted confines of their new Southaven restaurant, Bangkok Alley’s Thara and Dottie Burana keep the fresh fish swimming into their lunch and dinner dishes, where they morph into schools of sushi and Thai concoctions both creative and traditional. Starters such as the shrimp hompa—which envelops its shrimp with golden-fried panko and sweet-and-sour sauce ($6)—irrigate parched mouth-deserts to create an inviting climate for the seafood keow han, a mélange of shrimp, scallops, and the fish of the day served in green curry with basil sauce ($20). Otherwise, silence the howls of were-stomachs with heartier fare such as a grilled strip steak and panang sauce served with grilled asparagus and squash ($20), or a panang curry underscored with a coconut base and garnished with chopped Kaffir lime leaf (up to $14 with choice of protein).
Thai House's chefs customize popular entrees, such as green curry, Pad Thai, and basil fried rice, with the diner's choice of protein. In addition to these Thai standards, the kitchen slings unique house specialties including barbecue pork, red curry with roasted duck, and whole fried fish. The restaurant also assembles a weekday lunch buffet, as well as take-out orders to supply family dinners or arm family food fights.
In early 2010, small business owners David Ansel and Matt Shook both happened to grab a midday bite at the same local bakery, according to the Austin Chronicle. As David lamented the summer lags at his soup shop, Matt commiserated with recollections of wintertime dry spells at his smoothie business. The solution suddenly became clear: they would combine their seasonally oriented enterprises and together enjoy thriving business year-round.
Matt and David’s joint enterprise, Juicebox & Soup Peddler, launched in a small, rehabbed shed. There, the duo began to dispense their largely vegan, gluten-free, and dairy-free soups and sandwiches through a food window, as well as appease patrons with fruity juices and smoothie blends that are easier to throw in rivals’ faces than wet cement. In June of 2012, their venture expanded to include a storefront splashed with an orange hue and a mural of veggies, as well as a booming delivery branch that drops ready-to-heat soups and sandwiches on doorsteps or down chimneys.