Cuisine Type: Authentic Thai cuisine
Handicap Accessible: Yes
Number of Tables: 11?25
Parking: Parking lot
Most popular offering: Pad Thai, Duck Mango, Drunken Noodles
Alcohol: Beer and wine only
Delivery / Take-out Available: Takeout only
Outdoor Seating: No
Pro Tip: Please ask our experienced staff for any help, diet preferences or suggestions regarding our menu.
What?s the best reaction you?ve ever gotten from a customer?
Often times someone will say our food tastes like what they experienced when visiting Thailand. The best may be when someone says their particular dish was the best of its type they have ever had.
Is there anything else you want to add that we didn't cover?
As co-owner with my wife, I bring over 35 years of fine-dining restaurant experience to our kitchen and dining room. We are passionate foodies, completely addicted to the Food Network and we put a lot of love into our food and service.
Do you use any family recipes at your restaurant? Whose family do they belong to (the chef, the owner, or someone else)?
Our head chef is from Chiang Mai in northern Thailand and our sous chef from Bangkok in the south. My wife is from Thailand as well, so we combine old family, traditional as well as recipes currently popular in the country. We are always on the lookout for new and interesting ideas.
In your own words, how would you describe your menu?
An extensive collection of authentic Thai dishes from all over Thailand, many not offered in other restaurants, as well as popular favorites. All foods are house-made and prepared to order. We travel yearly to Thailand and bring back taste profiles of current cuisine around the country and re-create those tastes here in Texas.
Most people don't like to admit when they should adjust their attitudes, but the customers at Blu Ginger Thai Cafe welcome "attitude adjustors" with open mouths. These appetizer dishes hope to change a group's day for the better through the likes marinated chicken-satay skewers or a tower of fish patties served with sweet-tangy sauce. This playfulness with names and Thai flavors extends to the rest of the menu, which includes "curious curries" and "slurpers:" over-sized soups such as Cinnamon Bull beef noodle. Other dishes highlight the restaurant's eponymous ingredient. Take the Ginger Bell for example, for which chefs stir fry the root with bell peppers, onions, mushrooms, and carrots.
Whether it's roasted duck or basil fried rice, the chefs can prep the dish to one of four spice levels, from mild to very hot. The only other question is where to devour these Thai flavors?perhaps out on the patio or beneath hanging lamps at a casual table for two, the perfect place to take a full-length mirror for a date.
On any given day, Piman Asian Bistro?s chefs cook piles upon piles of noodles for the eatery?s Asian dishes. They add a helping of spice for drunken noodles, pan-fry noodles and veggies, and pair pad thai with crushed peanuts. They also craft a number of noodle-free meals in the kitchen, including beef and salmon flavored with oyster sauce, green curry, or a teriyaki glaze.
iZap Thai & Sushi Bar's name reflects the dual Thai and Japanese influences that inspire the chefs. Thai-style curries arrive with aromatic combinations of coconut milk, basil, and kaffir lime leaves, which ensure that each bite tastes more complex than a stew full of Rubik's cubes. To accommodate virtually any palate, the chefs can add varying amounts of spice to the entrees and create dishes that range from mild to molten hot. Although the Japanese sushi selection adopts a different approach with its clean, relatively simple flavors, the chefs do roll seven specialty maki with more assertive cores of sriracha sauce or jalapeños.
Cylindrical-pendant lamps and track lighting give the split-level dining area a slightly modern vibe, but the Thai statues and wall art echo the restaurant's commitment to its trans-Pacific influences.
Calling themselves "three Thais and a white guy," Naga Thai Kitchen's quartet of founders imparts creative, contemporary influences to traditional Thai cuisine. Flowers and dramatic, modern design elements spangle the dining room, interrupting orange walls with cutouts, staggered wood panels, and hanging fringes. When they're not plucking ripe lychee martinis off the branches of the bar, patrons select dishes from a menu of curries, stir-fried noodles, and chef's selection seafood plates.
Not every restaurant is inaugurated by the mayor. But in June 1999, Scott Wheeler used his mayoral gravitas to help celebrate the opening of Thai Orchid Restaurant. The eatery's auspicious beginnings accurately reflect its involvement in the community. Today, Thai Orchid Restaurant not only serves the neighborhood with a menu of Thai-style basil duck, sautéed beef in oyster sauce, and chicken with cashew nuts, it is also a member of the Greater Dallas Asian American Chamber of Commerce.