Part of the Blue Spice Restaurant's network of Thai eateries, Delmar Blue Spice surrounds visitors with the scents of curry, fresh mango and pineapple, and thai basil. Inside, right next to the windows and a few big pots of broad-leafed tropical plants, there's a dining area filled with the clatter of silverware tearing into noodles, curries, and seafood. The menu brims with green-papaya salad, salmon in panang curry, jasmine rice, and pork and shrimp dumplings, all of it shredded, grilled, fried, steamed, or karate-chopped to perfection.
The chefs at Bangkok Bistro not only prepare dishes, such as pad thai and a rainbow of curries, they also plate up roll after roll of inventive sushi creations. The Schenectady roll marries crab, spicy tuna, and baked salmon with fried onion, eel sauce, and spicy mayo, whereas the Facebook roll showcases crab, cream cheese, asparagus, and roe. Bento boxes come neatly packed with appetizers, teriyakis, and salads and platters of fried rice come spiked with ingredients such as pineapple or basil leaves.
It's easy to make any dish vegetarian at Roy Thai. Chefs reimagine almost every entree around veggies, such as bamboo shoots, eggplant, or kaffir lime leaves. This includes numerous curries and spicy-sweet stir fries. But that doesn't mean they leave meat-lovers in the lurch?plenty of their Thai staples come loaded with beef, pork, chicken, or seafood. There are even two sections of the menu devoted to duck (try it deep-fried or roasted) and seafood (including crispy whole fish and a hot pot of shrimp).
Thai Hut's chefs ignite taste buds with a menu of traditional Thai fare, spicing seafood, duck, and beef with zesty sauces in a choice of four heat levels. Couples can warm up their palates on an appetizer of chicken satay paired with peanut sauce or the Money Bag, deep-fried parcels of prawn, chicken, corn, and peas used to pay off grumbling tummies. A pair of Thai Hut salads clears out leftover flavors with crispy vegetables and a delectable dressing of peanut sauce. A broad array of entrees encourages diners to select the ingredients and spice levels in any dish, such as letting fans of thai basil mix the dish’s eponymous herb, green beans, and bell peppers with a choice of seafood, chicken, beef, or duck. A plate of pad thai hides eggs, peanuts, and bean sprouts in a labyrinth of fried noodles, and spicy red or green curry tempers tongue-tingling heat with cool notes of coconut milk, bamboo shoots, and scales from Rhapsody in Blue. Ornate touches, such as tablecloths zigzagged with intricate patterns, bright flowers, and a rich wood bar, make for an elegant atmosphere in the dining room.
As its name suggests, two halves create Full Moon Asian Thai Restaurant. On one hand is a vibrant, bustling dining room that would not feel out of place in Manhattan. The sounds of lively chatter pervade the open space, hanging over rows of wooden tables where napkins stand upright on plates like swans engaged in staring contests. This electric atmosphere juxtaposes neatly with the quieter corners of the restaurant, where eyes are drawn to elaborate woodcarvings and ears perk up at the sound of water burbling across bricks and sandstones imported from Thailand.
This fusion between West and East—between fast-paced and meditative—carries over to the Zagat -rated restaurant's menu. Sweat-inducing spices strike a balance with the sweet flavors of papaya in colorful curries. Similarly, crushed peanuts and handpicked bean sprouts lend a pleasant crunch to the rice noodles of a traditional pad thai dish. Purple- and orange-tinged lamps dangle above guests as they sample the spread of Thai cuisine, giving them the appearance of tigers at a black-light rave.
Geranium red walls and a seemingly endless supply of fresh Thai orchids contribute to the serene ambiance at Reka’s Thai Restaurant, where the kitchen staffers create classics of royal-style cuisine. With a focus on subtlety of flavors, they fuse both imported ingredients as well as those from local merchants when creating dishes like Escargot Thai Style, Green Papaya Salad, Crispy Duck with Crispy Kale, and Wild Boar Jungle Style, all of which are plated with an artful flair. To complement the leisurely dining style, chords from a classical guitarist permeate the dining room on every Friday and Saturday evening.