Thai Place infuses authentic Thai dishes with locally sourced ingredients for a mélange of more than 100 traditional and contemporary Southeast Asian dishes. Though some may view Thai food as merely spicy, the recipes at Thai Place run the gamut from the loving, noodly arms of a sweet pad thai ($6.50/lunch, $7.50/dinner) to the tangy gastronomic fireworks of hot-basil calamari ($9.95). Wrap your mouth around Bangkok beef, an eastern barbecue amalgamate of soybean sauce and sirloin ($9.50), or ponder the savory mysteries of a hypnotic yellow curry ($6.50/lunch, $9.50/dinner).
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).
Thai Hut's chefs ignite taste buds with a menu of traditional Thai fare, spicing seafood, duck, and beef with zesty sauces in a choice of four heat levels. Couples can warm up their palates on an appetizer of chicken satay paired with peanut sauce or the Money Bag, deep-fried parcels of prawn, chicken, corn, and peas used to pay off grumbling tummies. A pair of Thai Hut salads clears out leftover flavors with crispy vegetables and a delectable dressing of peanut sauce. A broad array of entrees encourages diners to select the ingredients and spice levels in any dish, such as letting fans of thai basil mix the dish’s eponymous herb, green beans, and bell peppers with a choice of seafood, chicken, beef, or duck. A plate of pad thai hides eggs, peanuts, and bean sprouts in a labyrinth of fried noodles, and spicy red or green curry tempers tongue-tingling heat with cool notes of coconut milk, bamboo shoots, and scales from Rhapsody in Blue. Ornate touches, such as tablecloths zigzagged with intricate patterns, bright flowers, and a rich wood bar, make for an elegant atmosphere in the dining room.
Thai Time's authentic menu bombards taste buds with classic Thai ingredients and recipes. Five types of curry jockey for taste-bud attention, with the sweet pineapple and corn of the yellow curry chicken juxtaposing spicy pepper flavors ($7.50 lunch, $10.95 dinner). House specialties, such as the Furious Trio, a triumvirate of pork, chicken, and beef in spicy siracha sauce ($7.95 lunch, $12.95 dinner), treat diners to the chefs' favorite dishes and inspire jealousy in the other entrees. The Boston volcano swims to the forefront of the duck dishes, towing a delectable flotilla of carrots, peas, mushrooms, and coated in tamarind sauce and burning hot magma ($8.50 lunch, $15.95 dinner).
Krua Khun Yah's vast lunch and dinner menus encapsulate the many and varied flavors of Thailand's culinary history with dishes such as massaman curry, tamarind duck, and Bangkok beef. Chefs willingly adjust the spice level of dishes based on how many ounces of sweat bead on customers' brows from just the smell. Authentic ingredients include rich coconut milk and native chilies, and fresh ingredients come from local farmers' markets. Meals are also cooked in pure vegetable oil to bring out each flavor, coaxing any shy ingredients out of hiding.
Determined to introduce the public’s collective palate to creative Asian-inspired food, the cooks at Noodles prepare their namesake dish following both traditional Thai recipes and their own unique formulas. They craft a multitude of soups ranging from the classic udon noodle soup to the unconventional nava noodle soup, which combines seafood, minced chicken, fish balls, fish cake, and crushed peanuts in a spicy lime broth.
Customers shouldn’t let the name fool them, though—the culinary team has more than noodles and broths in their wheelhouse. They also prepare six meat-based rice bowls and 10 salads that combine ingredients such as steamed shrimp, mint, crushed peanut, and carrots. The chefs also have their own specialties, including shrimp and tofu curry and Duck in Red—roasted duck simmered in panang-curry sauce and topped with string beans, bell peppers, and herbs. This is not to be confused with Duck in White—a female duck on her wedding day.