The cooks at Chopstick and Taste of Bollywood fuse traditional Indian cuisine with Chinese cooking techniques, mixing in hints of Thai and Malaysian culinary traditions as well. Masterminded by chef Alok Pratihar, the menus include succulent seafood, piquant lamb entrees, and vegetarian dishes.
Glow Thai’s manu is rife with dishes described by Brooklyn Exposed as “texturally interesting” and “rare Brooklyn offerings.” One example being the pla rad prik, a combination of sole or tilapia mixed with a sweet chili sauce, which, according to the article, is only served in one other restaurant in Brooklyn. Other options include rice and noodle dishes that incorporate fruit, vegetables, eggs, and a choice of protein. Curry dishes abound, made with pepper, string beans, or milk straight from the udders of free-range coconuts. Many menu items use vegetables picked that morning or pickled using runoff water from rice instead of vinegar.
Having developed his expertise in Thai gastronomy in Thailand, Colorado, and New York City over the course of more than 20 years, chef Chai Chunton now flaunts his culinary skills in Lotus Thai Restaurant & Bar. Vines of steam rise from time-tested noodle, vegetarian, meat, and seafood dishes, curling toward nostrils with the hot, sour, sweet, and salty notes of the region's cookery. Adorned by a design team from Thailand, the lounge's dining room is laced with leather booths, ornate Eastern flourishes, and antique chopstick sharpeners. Against the sonic backdrop of occasional evening DJ sets, events in a private room launch the sounds of revelry against exposed-brick walls and a collaborative painting by acclaimed artists Pairoj Pichetmetakul and Kittisak Chontong.
On a Thai menu, you wouldn't expect the first two words under entrees to be "New Orleans." But Summit Thai Cuisine's cooks bridge the gap between Eastern and Western delicacies with a medley of mushrooms, baby corn, and a choice of protein doused in bayou-inspired oyster sauce.
For the most part, however, the culinary team sticks to traditional Thai flavors, from beef, pork, or shrimp cooked with ginger and Thai herbs to puff pastries stuffed with chicken and cumin. An entire section of Summit's menu is even dedicated to Thai-style duck, such as roasted mallard topped with housemade spicy chili sauce. A mock duck option is available for vegetarians, as are vegetables in red curry—a tasty alternative to eating from a garden watered with hot sauce.
Formed of exposed brick and flowing fuchsia drapery, the modern, Zagat-rated Beet Thai has garnered a mélange of press for its distinct lunch and dinner dishes, which borrow select flavors from the culinary powerhouses of France and Japan. Steaming starters of crab and shrimp cool in savory chili-peanut & plum dipping sauces, and entrees utilize champagne, bamboo, and mango to ramp up pork chops and crispy duck.
VIP @ Thai Cuisine's chefs embrace the diverse spectrum of sweet, spicy, and savory flavor combinations that define Thai cuisine. The menu features seven different curries that incorporate bold hints of pumpkin, lime leaves, and bamboo shoots to distinguish themselves, and duck, squid, or tofu lend a protein-rich backbone. Although they import rice from Thailand, the chefs also adopt a homespun approach by making shrimp dumplings and peanut sauces in-house and by tailoring the amount of spice to each diner's preference. In contrast to the vivacious cuisine, the dining room adopts a much more reserved, intimate ambiance. Rectangular pendant lights gently illuminate the walls' exposed brickwork, and twinkling strands of crystals hang from the ceiling above the bar area.
Mee Thai caters to Asian fare aficionados with an extensive menu of authentic Thai cuisine. Proverbially spring into lush feasting with an order of genuinely springy spring rolls, vegetarian rundles served with plum sauce ($5.95), or try a bowl of Tom Kha Gai, a chicken-based concoction that amalgamates coconut milk, red pepper, mushroom, and lime juice for an alluring dish that doubles as a scrumptious soup and an alternative source of fuel ($5.50). Herbivores can satiate their penchant for poultry with the vegetarian duck Pad Si Ew, a traditional flat-noodle dish served with faux fowl and Chinese broccoli, ($8.95), and meat eaters can indulge in the same, but with real duck ($15.95). Mee Thai provides fish-based dishes for seafood savants, such as the Tilapia Lad Prik, a helping of deep fried tilapia baptized in a ginger tamarind sauce ($12.95). Supplement Thai spreads with a warming cup of Hot Pot Tea, which comes in green, jasmine, or ginger flavors ($3).