At Manhattan’s, when sunlight splashes the interior’s brick walls and rustic wooden floors and the garage doors roll up to reveal views of Kempenfelt Bay, they serve a brunch of eggs benedict, french toast, and sandwiches. At lunch, guests can sit on the patio out front while enjoying a choice between items such as a open-face flat-iron steak sandwich or a crab and lobster burger. Later in the day, the regulars know that the bartenders make a mean martini and last call is a little before 2 a.m. They also know not to mistake Manhattan’s for a bar. At dinner, the restaurant’s chefs serve hearty dishes such as cedar-plank salmon, rib-eye steak, and balsamic-honey chicken.
Our Thai's expansive menu introduces diners to both popular and traditional Thai dishes, straddling the line between accessible and exotic. Like Picasso's scratch 'n' sniff period, each meal excites the senses of sight and smell by balancing fragrant herbs and spices with the deep reds, greens, purples, and oranges of fresh vegetables. House favourites include the salty and sweet pad thai with tamarind sauce and the basil-and-coconut-infused green curry, as well as stir-fries and fried rice dishes studded with tender morsels of chicken, beef, or seafood. Guests savour each forkful amid a modern dining room decked out with stained-wood walls, streamlined furnishings, and cloth-clad tabletops.
At Thai One On, chefs cull their recipes from the traditions of Thailand—a place where plump mangoes fall from towering trees and waters abound with colourful shellfish. To whip up the dishes of this faraway world, the culinary team folds fresh ingredients into curries, noodle dishes, and specialties such as beef with oyster sauce that's marinated in Thai wine. The kitchen overflows with the aromas of fresh basil, garlic, and ginger as stir-fries sizzle with pad-thai noodles and pots of red and green curries simmer. To craft one of their favourite dishes, the Fish Devil, chefs lightly deep-fry the best of the deep blue with onions, sweet peppers, and a fiery sweet-and-spicy sauce.
Out in the airy dining rooms, guests sip lychee milkshakes in cushy red booths. Vibrant paintings speckle the wall space, depicting traditional Thai scenes such as grassy fields with majestic temples and pristine beaches with tourists frantically searching for their passports.
At Sushi & Thai, chefs furl tender morsels of seafood into more than 30 varieties of sushi, futomaki and sashimi. A skylight illuminates dark-wood floors, red walls, and geometric designs, whose crisp lines frame orchids and Thai statues. A six-seat sushi bar affords prime views of chefs as they garnish rolls with unusual flourishes such as cheese, red peppers, and the occasional four-leaf clover. Stir-fried meats and five varieties of piquant curries preside over the Thai menu, starring seafood drizzled with tamarind and mango sauces.
Glass noodles—named for their translucent appearance when cooked—pair with chicken dumplings and seasoned broth to form Chef Pi-Tom's bowls of glass noodle soup. Each pot of simmering soup and pan of fried rice and lemongrass beef takes Pi-Tom back to his childhood, when he helped his mother cook the very same dishes for family meals and special occasions. Pi-Tom’s eatery carries on his mother’s legacy by crafting home-style Thai food, including his recommended pad thai, curry chicken, and duck salad.