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.
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.
Formed of exposed brick and flowing fuchsia drapery, the modern, Zagat-rated Beet Thai has garnered a mélange of press for its distinct lunch and dinner dishes, which borrow select flavors from the culinary powerhouses of France and Japan. Steaming starters of crab and shrimp cool in savory chili-peanut & plum dipping sauces, and entrees utilize champagne, bamboo, and mango to ramp up pork chops and crispy duck.
Mee Thai caters to Asian fare aficionados with an extensive menu of authentic Thai cuisine. Proverbially spring into lush feasting with an order of genuinely springy spring rolls, vegetarian rundles served with plum sauce ($5.95), or try a bowl of Tom Kha Gai, a chicken-based concoction that amalgamates coconut milk, red pepper, mushroom, and lime juice for an alluring dish that doubles as a scrumptious soup and an alternative source of fuel ($5.50). Herbivores can satiate their penchant for poultry with the vegetarian duck Pad Si Ew, a traditional flat-noodle dish served with faux fowl and Chinese broccoli, ($8.95), and meat eaters can indulge in the same, but with real duck ($15.95). Mee Thai provides fish-based dishes for seafood savants, such as the Tilapia Lad Prik, a helping of deep fried tilapia baptized in a ginger tamarind sauce ($12.95). Supplement Thai spreads with a warming cup of Hot Pot Tea, which comes in green, jasmine, or ginger flavors ($3).
The seasoned kitcheneers at Mango Thai Restaurant dish out a menu of both classic and creative Thai dishes augmented by a selection of beer and wine. Stretch out mouths before the big game with the crispy spring rolls ($3.95) or the peanuty chicken satay ($5.95). Six selections of fried rice, including the green-curry variety, dotted with bell pepper, green beans, and carrots, come with a choice of 10 herbivorous, carnivorous, and vociferous proteins that include seitan, salmon, and crispy duck ($7.50–$9.95). Diners can cast a net over the royal spice red snapper wading in a house-roasted chili sauce ($13) or ingest one of the eatery's copious vegetarian dishes, such as the Bok Choi 101, a classroom of brown sauce where seitan-based vegetarian duck or tofu tidbits learn the basics of the nutritious green ($8.50).