From hand-selecting all of the restaurant's produce at a local farmers' market to testing recipes to ensure authenticity, the owner of My Thai Table influences every dish that emerges from the kitchen. Each platters carry an additional personal touch from the chefs, whose close ties to Phetchabun, Thailand ensure that their entrees simmered, stir-fried, and spiced according to the country’s culinary traditions. Noodle staples such as pad thai and pad see ew accompany four types of curry and three kinds of fried rice, as well as signature house specialties such as shish kabobs that bookend beef, shrimp, and chicken with mushrooms and pineapples.
A chic lounge attached to the dining area beckons guests to recline on sky blue ottomans and benches. The square tables set throughout the space play host to glasses of Napa Valley wines and frothy bottles of imported Chang and Singha beers. During private events, the rhythms of smooth jazz float from the restaurant’s live ensemble, enticing passersby to glance through the floor-to-ceiling windows and try to catch the echoes of a fading bass line with their bare hands. Starting December 20, customers can revel in live jazz every Thursday from 6—9 p.m.
Owner Patcharapa Landis serves up traditional Thai recipes amid dark wood paneling and framed Thai artwork. Natural light shines on curry dishes embellished with coconut milk, bamboo shoots, and basil leaves, as well as pan- and stir-fried noodles topped with shrimp and pork. Japanese influences also make their way onto tables in the form of classic sushi rolls wrapped in delicate sheets of seaweed. To choose between desserts such as cheesecake tempura or fried bananas, patrons can quickly post a survey for friends and spiritual mentors via the eatery's free WiFi.
The chef deep-fries half a boneless duck until it forms a crisp outer shell and then douses the poultry in a honey-barbecue sauce. He then moves to another grill and browns prawns marinated in a tequila cream sauce. Eclectic dishes, such as the honey-roasted duck, fill Siam Patio Thai Cuisine’s menu. Unique ingredients pop-up in all aspects of the menu—from curries with a pumpkin and seafood pairing to a deep-fried crispy chicken sautéed with mango. Chefs also include old Thai favorites on the menu, such as pad thai and fried-rice dishes, for those who prefer the comfort of familiarity, much like hugging an imaginary friend.
Some Thai restaurants choose to focus on a specific region of the country, but Roseville's Khun Suda Thai Cuisine casts a decidedly wider net. Here, dishes from Southern Thailand find a home alongside dishes from the North.
But that's not the only thing that's diplomatic about Khun Suda's menu. Although many of the restaurant's popular options include chicken or seafood, anything on the menu can be made vegetarian upon request. That means nobody has to be deprived of the delicious massaman curry with coconut milk or the pad thai with mung-bean noodles. Just don't overlook the drink menu, which is headlined by thai iced tea?a chilled black tea with sugar and condensed milk. It's a popular accompaniment to any dish, and a better way to counteract the heat than mixing ice cubes into your curry.
Amid woodcarvings of Asian deities, copper and bronze flowers creep across Thai Jasmine Restaurant’s shoji screens. Asian-inspired flourishes such as these lend the eatery an aura of authenticity that extends to the food: chefs draw upon culinary skills honed in Thailand to craft a menu of stir-fries and noodle dishes. They marinate meat in redolent Thai spices before roasting them over charcoals and deep-fry fish in a coconut batter that complements sautéed pineapple. Additionally, thai iced coffee or ginger tea enable refreshment and a skilled gargling of the American and Thai national anthems.
Bright yellow and orange walls, with sparse decorations and the occasional Buddha statuette, enclose guests at Thai Cottage. Here, chefs continue the eatery's tradition—which is more than a decade old—of creating authentic Thai fare in a family-friendly atmosphere. The menu catalogs specialty dishes such as deep-fried spring rolls and Pad Prik King, a mix of long beans, kaffir lime, and rice in coconut milk and red curry. And a full bar allows guests to enjoy a Sam Smith IPA or a Toasted Head chardonnay sourced from an in-state vineyard. These smooth libations can be called upon after patrons try some of Thai Cottage's spiciest fare, which, as The Sacramento Bee's Blair Anthony Robertson wrote in a review of the restaurant, "…was runny nose in July hot, chug-a-lug the water hot, take out a lighter and put the flame to your tongue hot."