The chefs at My Thai Cafe know that you eat with your eyes first, crafting classic dishes and handed-down recipes with an artist's precision and whimsy. They prepare generous bowls of tom-yum soup brimming with shrimp, lemongrass, kaffir-lime leaves, and galanga root, and stir-fry dishes including the pad ped with choice of meat and chili paste—a spicy concoction originating from the kitchen of the owner's aunt. Chefs garnish dishes with edible handiwork: carrots cut into butterflies, rice formed into heart shapes, and bunches of cilantro woven into fans for cooling fiery tongues.
The chefs at Jasmine Rice Thai and Vietnamese Cuisine whip up a menu's worth of authentic Thai and Vietnamese dishes from fresh ingredients. Stir-fry dishes with a choice of land or sea meat begin gustatory journeys, complemented by curry dishes, signature pad thai, or Vietnamese-style pho, served in a bowl or hollowed-out globe. The culinary staff prepares exclusive dishes on weekends, such as deep-fried ribs, served Thai style.
The knowledgeable staff at Baan Isaan Thai Gourmet introduces diners' palates to spicy stir-fries and flavorful curries from the Isaan region of northeast Thailand. Servers guide newcomers through the finer points of the menu, whose dishes awaken taste buds with the flavors of ginger, galangal, sweet basil, and lime leaves. Upon request, accommodating chefs can customize meals by infusing dishes with extra fried garlic and coriander or preparing plates based on a helpful five-point spiciness range.
The chefs at Blue Elephant Restaurant craft Thai curries, Japanese sushi, and Italian pasta dishes, tying them all together with the common thread of fresh ingredients and careful preparation. They specially order ingredients that are not available locally to ensure that each dish contains the freshest possible items. Basil leaves flavor the Thai-style basil chicken, and cashews add salt and crunch to mango chicken. Within sushi rolls, thinly sliced fish such as tuna and salmon complement the silky texture of cream cheese and avocado.
Prior to establishing the restaurant, the owners committed themselves to observing environmentally responsible building practices. As a result, the entire building is constructed from sustainable and recyclable materials. Energy-efficient light bulbs illuminate the dining room, and a geo-thermal heating and cooling system regulates the temperature. On stormy days, an onsite pond directs raindrops into the soil, preventing them from falling into a gutter or discarded chip bag.
Tan Thai serves up savory noodle dishes, authentic Thai entrees, and sweet curries in a relaxing, casual atmosphere. The menu showcases a smorgasbord of seafood specialties, including spicy salmon with basil and red curry ($14.95), as well as hot and spicy scallops, piled atop a mound of bamboo shoots, baby corn, bell peppers, basil, and red-chili sauce ($13.95). Tan Thai allows guests to customize meals with one of six protein choices—tofu, vegetables, pork, chicken, beef, or shrimp—and one of five levels of spiciness, ranging from the relatively mild level one, to the will-testing level five, capable of generating enough mouth heat to melt a harmonica. Personalize a plate of pad thai ($9.95–$11.95) or one of five colorful curries ($10.50–$12.50), such as the green, yellow, and red—inspired by Bangkok traffic patterns. Sip a refreshing thai iced coffee ($2.95) or nibble on a sweet treat of mango sticky rice ($4.95) in Tan Thai's cheery dining room adorned with serene, pale-yellow walls, comfy booth seating, and arched doorways.
Bolly Bears, located within Findlay Market since 2010, serves up an eclectic collection of ethnic foods and Indian favorites, such as shrimp curry.?Visitors can enjoy these treats from the east while taking in the sights and sounds of the market's other vendors and artists.?
Bolly Bears' chef Dan also teaches?people how to prepare similar dishes during 90-minute Indian cooking classes. He introduces students to the different Indian spices and helps them prepare such popular Indian dishes as golden yellow curry, chicken tikka masala, and the creamy spinach dish saag, which students then get to eat. To ensure participants don't forget their newfound skills, chef Dan sends them home with a copy of the recipes, an instructional DVD, and a vial of memory potion.