At Rice Thai Cuisine, there might as well be only three colors in the rainbow: yellow, green, and red. Those varieties of curry?and their varying herbs and spices?highlight the restaurant's traditional Thai menu. As an added option, each hot, spicy curry may be tempered with the cooling flavors of pineapple and avocado, just as people in tropical climates throw pineapples into volcanoes to cool down the lava. Of course, the kitchen also prepares Thai classics such as crab fried rice, drunken noodles, pad thai, and deep-fried catfish.?
One word of advice: know how much spiciness you can handle, and ask the server for some guidance. As the VC Reporter noted in their favorable review of the restaurant's opening, dining here can be "a true adventure," and one that requires several glasses of water depending on the dish ordered.?
But drinking only water would be doing yourself a disservice, since the drink menu is just as varied as the food. Along with Thai tea and a selection of imported beer, wine, and sake, libations include several varieties of soju cocktails, which should pair nicely with the restaurant's signature dessert: sweet sticky rice served with ripe mango.
The menu at A Good Thai & Peruvian Restaurant recreates dishes first conceived oceans away. From Thailand, you'll find rice noodles sprinkled with ground peanuts and coconut-milk curries rich with bamboo shoots and chicken. Classic Peruvian dishes include beef simmered in cilantro sauce and seafood tucked under a layer of walnut gravy. And out of the more than 180 items on the menu, chefs craft nine specialties, from mint- and green chili-infused squid to boneless duck marinated in honey. The restaurant itself subscribes to the aesthetic of Thailand and Peru, bedecked with crystal chandeliers, ornately framed mirrors,and bright fuschia tablecloths.
Even beneath sparkling crystal chandeliers, the lavish interior of Thai Peru Restaurant still manages to be surprisingly unpretentious?perhaps due in part to the aromas of homestyle Asian and Peruvian food that fill the space. Sliding into one of the plush booths or wooden chairs, diners unfold the menu to reveal classic Thai dishes such as pad thai, shrimp in a spicy yellow curry, or the fried pompano fish topped with a spicy sauce. Likewise, they can also choose from Peruvian favorites, including four types of ceviche and lomo saltado?a traditional dish made with lean beef saut?ed with tomatoes and onion and served alongside crispy french fries.
Owners Tom and Alin Prom source fruits and vegetables for their Thai and Laotian dishes from farmers' markets and harvest fresh lemongrass and galangal from the Alin's sister's local garden. The fresh ingredients come together in elaborate salads, curries, and meat dishes with the option of vegetarian substitutions. After flavor, presentation is paramount: papaya salad piles upward in a delicate tower, and pineapple fried rice arrives in a hollowed pineapple or in the midst of a pineapple bush. Floral arrangements, Southeast Asian artwork, and golden tablecloths complement the colors of vibrant lunch and dinner entrees.
The chefs at Chadaka Thai shower traditional spices over a bevy of fresh seafood, spicy curries, and refreshing vegetarian dishes. Tender steak and succulent lamb chops don flavors of lemongrass and hot peppers as egg and rice noodles take on a range of shapes beneath savory sauces. In the dining room, towering windows and pillar-like pendant lights illuminate dark-wood décor as stark geometric furnishings find a rustic complement with burl accents and a patchwork-quilt ceiling. Candlelit tables for two fan the flames of a romantic evening or passionate fire-eating contest, whereas an outdoor patio framed by pinewood-hued beams grants diners a glimpse of the bustling shoppers just beyond their savory sanctuary.
Sedthee welcomes diners with a warm atmosphere and gracious hospitality. The menu is packed with traditional Thai cuisine, including stir-fried dishes, hearty curries, and delicately flavored desserts. Start a gustatory voyage with the prosperous baby––baby back ribs in Thai herbs and flash fried for a texture bonus ($8.95)––before delving deeper into the dark heart of flavor with the Jungle Feast, which bathes crispy duck (or vegan soy duck) in a tub of sweet pineapple, grapes, and a spicy coconut-milk forest curry made with freshly-ground spices ($13.95). Sedthee's specialty spicy lamb chops come grass-fed from New Zealand to get a marinated coat of Thai spices ($15.95), and Devil's fried rice, which comes with a choice of chicken, beef, pork, or tofu ($7.95), and the creamy medium spice of the Panang curry, made with fresh, hand-juiced coconut milk (starting at $7.95), can please traditionalist palates. A dessert order of taro custard cake à la mode ($5.95) places the sweet end cap on top of the dinner pipe.