Although Penny has been perfecting her traditional Thai recipes for over 20 years, it wasn't until 2013 that she began sharing them with others. For this was the year she took over as owner of Thai House, where she was previously a cook. Penny specializes in seafood dishes, whether sautéing scallops in a spicy siracha sauce or using a catapult to toss pad thai with squid, crab, and shrimp. She's also known for her sauces, coating roast duck in tamarind and drizzling other meats with massaman curry.
Land of Smile puts forth a menu of traditional Thai eats, awakening appetites with sweet and savory noodles, ginger dishes, and curries. Spices swimming in entrees such as the pineapple curry ($12.95) and the duck curry ($13.95) complement cooling coconut-milk sauce, and Bangkok sautéed dishes such as the fried catfish in choo-chee ($12.95) inspire odes to the sea. Stimulate the brain's beef receptors with the stir-fried iron beef ($12.95) while admiring evocative Thai wall art that adorns the cozy dining space. Meals arrive at a creamy coda with black rice pudding ($3.95), rambutan with pineapple ($3.25), and other authentic Thai desserts.
At The Wheelhouse, the focus is on fusion. Incorporating Thai, Mexican, and Asian ingredients, this restaurant thrives on creative exploration, filling its menu with dishes and flavors from across the globe. Experience the peanut chicken burrito or the sweet meat tacos served with chips and cabbage salsa. For more exotic Eastern flavors, the restaurant has rotating specials, which currently includes vegan thai soup and vegan red curry, which sends a subtle spice across the taste buds, as fresh spring rolls dull the burn.
In a spacious dining room with large windows and trees growing in giant vases, visitors to Bangkok Gardens dine on Thai cuisine. Chefs prepare dishes such as Phat Thai, drunken noodles, and fried rice fresh each day, stir-frying vegetables and grains with a choice of beef, tofu, shrimp, and other proteins. They also prepare specialties like Moo Taud, slicing tenderized pork into thin layers to be deep-fried and served with spiced sweet and sour sauce. At a full bar, servers mix cocktails and pour wine to compliment meals.
Simply great, fire made dishes that are made of REAL ingredients, not processed this, processed that. Try the BEST Crab Rangoon hand rolled in our kitchen. All sauces are scratch made and meats hand cut to produce the finest, freshest, and fast casual food you've ever had - leave the burger for the weekend, try us today!
Drawing on his Thai heritage and more than 20 years of experience behind the grill, Executive Chef Manop Vasant showcases the flavors and traditions of Southeast Asia while sizzling up morsels of meat and veggies behind tableside hibachi grills. Chefs showboat as they slice, dice, and sizzle up patrons' meals and incriminating photographs across the hot iron griddles. Kitchen cooks whip up rice noodles and curry, and sushi chefs coil thin, sashimi-style slices of tuna, avocado, and cucumber in edible rice and seaweed cylinders.