Nothing but Noodles has a casual dining environment, fast service (customers eat within 15 minutes of arriving in the store), and a vegetarian-friendly menu packed with delicious pastas and made-to-order noodles. Start with Thai lettuce wraps, a cozy bundle of wok-seared chicken, fresh-cut jicama, and button mushrooms splattered with a signature sauce with carrots, red bell peppers, and Thai peanut sauce on the side ($5.99). Kids can nibble on cheese pizza ($4.49), while non-child diners go for fettuccini alfredo with parsley and fresh-grated parmesan and romano ($6.89). Or opt for the sesame lo mein, which mingles mushrooms, red bell peppers, Napa cabbage, and scallions ($6.99). Avoid sweet-tooth defections by ordering a cannoli inflated with ricotta cheese and chocolate chips and drizzled with chocolate syrup ($3.99). Adulty eaters can irrigate their arid throats with hot herbal tea ($1.69), premium beer ($3.89), or wine ($4.50 per glass).
Using recipes passed down from generation to generation, chef Maneejun Sihavong, aka “Mom,” introduces palates to traditional Thai cuisine for lunch and dinner. At Deejai Thai Restaurant, her menu encapsulates a wide range of flavors that span from pork-stuffed dumplings in a light, sweet curry sauce to spicy crab and avocado salads. The kitchen team gladly modifies the spice level of each dish to meet guests’ personal preferences, whether they’d like mild bites or the intense heat of fresh chilies.
During the day, light pours in through the large windows in the dining room, where a light yellow accent wall adds to the sunny atmosphere. On the outdoor patio, diners polish off their plates while taking in fresh breezes and watching Wienermobiles in their natural habitat. Deejai’s bar keeps the good times flowing with wine, beer, sake, and specialty cocktails that pair harmoniously with meals.
At Blue Ginger Asian Bistro—the brainchild of the same restaurateurs who presided over Red Bowl—the lo meins and sichuan spices of traditional Chinese food mingle with the coconut milk and peanut sauces of classic Thai entrees. Crispy strips of wok-fried cuts of pork and beef star in these dishes, beckoning the chopsticks or shovels of hungry diners. The bistro ventures into seafood territory with an array of no fewer than 16 different shrimp entrees, which come with everything from creamy honey sauce and candied walnuts to sweet 'n' sour red mango sauce. While eating, guests lounge in blond-wood booths or perch at a bar beneath geometric blue lanterns and flat-screen televisions.
Individual spotlights baste wall paintings with buttery light, bringing to life a tiger cut in relief and abstract tangles of color. More light pours in through Bon Thai & Sushi's large picture windows, illuminating chicken and steak steeping in curry, teriyaki, and thai basil. With knives clacking gently against counters, skilled sushi makers fill rolls with salmon, shrimp, avocado, asparagus, and even sweet potato. After shoveling up the last of a tamarind-infused pad thai, guests question their server about Bon Thai & Sushi's private catered events for banquets after athletic events or meetings to decide how many people belong on a croquet team.