The cooks at Chopstick and Taste of Bollywood fuse traditional Indian cuisine with Chinese cooking techniques, mixing in hints of Thai and Malaysian culinary traditions as well. Masterminded by chef Alok Pratihar, the menus include succulent seafood, piquant lamb entrees, and vegetarian dishes.
If you look around Mie Thai?s dining room and spot patrons digging into dishes that aren't on the menu, it's not because they're celebrities or the town's spelling bee champ. It's because they ordered the (sometimes secret) dish of the week that Mie Thai's chefs post on Facebook.
In addition to these creations, which have included gai tod rad prig?fried chicken, basil, and lime leaves in a spicy chili and garlic sauce?patrons can order a variety of fried rice bowls, bean thread noodles with tofu, and traditional Thai desserts, from sticky rice with mangoes to fried bananas drizzled with honey. Diners also enjoy an expansive vegetarian menu. These dishes pair with BYOB drinks.
Thai Passion Restaurant’s chefs open the door to a huge world of authentic Southeast Asian fare. Patrons can send forks exploring through a plate of thai basil ($12.95–$16.95), where chili peppers, mushrooms, green beans, onions, and a choice of meat add zest to tender grains of rice. Whipped up with the customer's financial advisor's choice of tofu, chicken, beef, or shrimp, thai curry dishes paint appetites in one of four sweet and savory sauces—red, green, massaman, or panang ($11.95–$22.95). Diners can slur words while slurping up a nest of drunken noodles ($11.95), or annunciate clearly while speaking to the shrimp eggplants ($18.95), whose ears are filled with chili paste. The staff also slings a range of vegetarian-friendly fare, including sautéed faux-duck and sweet-and-sour tofu (both $12.95).
On a Thai menu, you wouldn't expect the first two words under entrees to be "New Orleans." But Summit Thai Cuisine's cooks bridge the gap between Eastern and Western delicacies with a medley of mushrooms, baby corn, and a choice of protein doused in bayou-inspired oyster sauce.
For the most part, however, the culinary team sticks to traditional Thai flavors, from beef, pork, or shrimp cooked with ginger and Thai herbs to puff pastries stuffed with chicken and cumin. An entire section of Summit's menu is even dedicated to Thai-style duck, such as roasted mallard topped with housemade spicy chili sauce. A mock duck option is available for vegetarians, as are vegetables in red curry—a tasty alternative to eating from a garden watered with hot sauce.
The Nine Thai kitchen abounds with fresh ingredients—ripe juicy mangos cuddling up next to fresh garlic and bright red chili peppers. Skilled chefs fold this eclectic produce, as well as seafood and strips of pork, chicken, and beef, into curries, rice dishes, and Thai specialties. Their pad thai, for example, showers thin noodles with peanuts, sprouts, scallions, and eggs to create an authentic, homestyle rendition of the classic dish that doesn’t rely on a portal connected to a grandmother’s kitchen in Thailand. As the chefs bustle about the kitchen, diners chat at one of the intimate dining room’s 15 tabletops, sipping thai iced teas and fresh mango juice.
Having developed his expertise in Thai gastronomy in Thailand, Colorado, and New York City over the course of more than 20 years, chef Chai Chunton now flaunts his culinary skills in Lotus Thai Restaurant & Bar. Vines of steam rise from time-tested noodle, vegetarian, meat, and seafood dishes, curling toward nostrils with the hot, sour, sweet, and salty notes of the region's cookery. Adorned by a design team from Thailand, the lounge's dining room is laced with leather booths, ornate Eastern flourishes, and antique chopstick sharpeners. Against the sonic backdrop of occasional evening DJ sets, events in a private room launch the sounds of revelry against exposed-brick walls and a collaborative painting by acclaimed artists Pairoj Pichetmetakul and Kittisak Chontong.