At AppeThaizing, chefs strive to hit every taste bud on diners' tongues, incorporating sweet, sour, and salty flavors into a number of dishes on their menu of southeast Asian cuisine. They can also spoon fiery green-curry sauce or piquant Thai chilies into the mix, allowing willing customers to enjoy a spicy kick without the hassle of riling Chuck Norris after his jalapeño foot soak. Although many of their entrees feature succulent meats—including roasted duck, shrimp, and pork—they can also whip up vegetarian-friendly meals with tofu or seasonal Asian greens.
Embracing the same sensory mélange as the menus, AppeThaizing's dining rooms gently illuminate a kaleidoscopic assortment of yellow, red, and key-lime-green walls with a combination of ceiling-mounted track and pendant lighting.
Burgundy booths and dark-clothed tables give Sweet Basil Thai House's spacious dining room an alluring mystique, which sets the scene for the artful plating of classic Thai dishes presented by native-born chefs. Their specialties run from favorites such as pad thai and pineapple fried rice to red-curry duck, which they roast to crisp before simmering it with pineapple and vegetables. While these dishes are prepared, the wait staff moves about the tables, dropping off glasses of Thai iced tea and fresh coconut juice or willing corks to leap from bottles of wine that diners brought with them.
Nestled under a green awning, Lao Village dishes out delicately flavored Laotian and Thai dishes in a casual atmosphere. Entrees simmer in curry sauces or get tossed in chili pepper and savory house sauce, like the popular Lab Gai salad with chicken. Vegetarian options incorporate veggies, tofu, and seitan.
Phuket Thai Cuisine's chef comes from a family of food buffs, as his parents owned and operated a small grocery store in Thailand. Today, the chef employs the wisdom he's garnered from his family and magic 8 ball throughout the years to craft authentic cuisine inspired by the flavorful culinary customs of the Thai island province of Phuket. He draws from traditional recipes to craft inventive dishes that brim with fresh ingredients such as Chinese and Napa cabbage, steamed tofu, and ground peanuts.
Two tall, golden statues flank a fireplace embedded into a swath of exposed brick within the colorful dining area. Sculptures and artwork populate the canary-yellow and red-orange walls, and glossy hardwood floors stretch beneath sleek black furnishings.
Rich, tomato-based sauces, yogurt marinades, and mango chutneys ensure each of Bombay Thali’s dishes bursts with flavor. The BYOB restaurant’s chefs use them to season chicken, lamb, and goat, preparing Indian entrees as time tested as the subcontinent’s fondness for watching cricket played by crickets. In addition to the tandoori and biryani classics, seafood curries beckon with shrimp and swordfish. A full array of naan, including a version brightened with mint, can carry the curries and sweet dipping sauces to tongues.
Chakara Bistro & Bar's chefs prep a constantly evolving menu of original recipes influenced by Chinese, Thai, Vietnamese, Korean, and Indian cuisines. Said chefs ditch MSG and food coloring when concocting their dishes, many of which feature noodles made in-house with a Taiwanese noodle press. Vegetables are always fresh, and vegetarians can order almost any menu item with tofu in place of a meatier protein. Takeout and catering services allow enjoyment of Chakara Bistro & Bar's one-of-a-kind flavor blends at home or upon a Sea-Doo.