East-West Grille serves a plethora of pan-Asian eats from menus that spotlight Laotian and Thai cuisine. Laotian options include sausage, stews, fried rice, and spiced meats such as the larb-gai, minced grilled chicken breast bathing in lime juice and seasoned with ginger, scallions, cilantro, and bean sprouts ($9.95 for lunch; $11.95 for dinner). The mangkham salad meshes protein and greens in a tastier alternative to watering your vegetable garden with egg whites, with your choice of chicken, pork, or shrimp comingling with lettuce, herbs, nuts, tomatoes, and noodles ($7.50 for lunch; $8.95 for dinner).
Sushi Ichi Japanese Restaurant's seasoned chefs recruit fresh fish and sticky morsels of rice to build a menu stacked with more than 50 types of maki rolls. The culinary team fills seaweed-wrapped cylinders with predetermined combinations of snow crab, tuna, and salmon, as well as custom-builds sushi rolls to incorporate diners' favorite ingredients. Thai and Chinese dishes also abound and include classics such as spicy kung pao chicken, shrimp pad thai, and green and red curries flanked by rich coconut rice.
Whether beneath the thatched roof of the tiki hut or at an intimate table surrounded by bamboo shoots, Papaya Thai and Asian BBQ’s tropical themes pervade the eatery’s confines. The barbecue bar grants diners a front-row seat to watch chefs expertly grill marinated meats and veggies on wooden skewers, wielding the power of fire like Prometheus to cook beef to its tender best state. A variety of Thai tasting plates and main dishes include classics such as pad thai, sizzling chicken in a thai barbecue sauce, and skewered chicken satay. From the tiki bar, bartenders pour tropical drinks such as papaya thai-ritas made with sweet mango and nutty monkeys, an almond-rum-banana concoction the staff delivers to tables by way of swinging through the rafters.
At Mae Kong Thai—a restaurant named after the river that separates Thailand and Laos, they serve up the foods of their homeland. Mouthwatering aromas drift from Mae Kong Thai's kitchen, emerging from pans of duck stir-fry with Thai herbs and spices and coconut-milk curries flavored with lemongrass and sweet basil. Diners at the BYOB restaurant might also opt for a plate of pad thai or simmering pho, pairing the meal with a glass of thai iced tea with freshly squeezed lime. Dishes can be made with seafood, such as red snapper, or their choice of meat, and they also feature a variety of vegetarian dishes with colorful, fresh vegetables.