At Thai Curry, Chef Jaruwan Punkruen acts as a conduit between the streets of Bangkok and your table. Not only does she dream up plates of roti-wrapped duck or shrimp wrapped in spring roll skins, but she'll also relate the personal anecdote behind each plate on the menu.
Many of the dishes listed on the menu at Thai Square are rarely tasted in the U.S.––even at American Thai restaurants. The chefs pride themselves in crafting faithfully authentic dishes, only altering recipes to accommodate timid palates upon request. As co-owner Soon Rojurai explained to reporters from Arlington Magazine, "We cook the way Thais like to eat. We say, let the American customer adjust to our food." That commitment to tradition has earned Thai Square a loyal following among American and Thai diners alike, and has also earned high praise from local media publications such as [The Washington Post](http://gr.pn/16JdlhS) and Washingtonian. Deep in the restaurant's kitchen, the chefs fold fresh ingredients and flavorful herbs into soups, noodles, and rice dishes. They simmer up red and green curries with beef and chicken, sauté crispy roasted duck in basil and chili, and stir pots of pig-knuckle stew with cinnamon and ginger, adding in sprigs of crunchy lettuce. Diners await these authentic dishes while sipping on bottled beers imported from Thailand, which can help tame the spiciness of the cuisine or inspire a spirited chorus of "99 bottles of Singha on the wall".
Cuisine Type: Contemporary American
Handicap Accessible: Yes
Number of Tables: 11?25
Parking: Metered street parking
Alcohol: Full bar
Delivery / Take-out Available: Takeout Only
Outdoor Seating: Yes
Has your business won any awards?
We were named the Best Sports Bar in Washington DC by InTheCapital in April 2014.
"Seek Happiness" proclaims one of the pieces of colorful artwork on Thai At Corner's walls––and for some, happiness may come in the form of 60 asian wings. Served with celery and blue cheese or ranch dressing, the spicy wings are a main attraction, but far from the only one. Cinnamon duck, broiled in the traditional Thai style and served with a spicy lemon sauce, goes toe-to-toe with shrimp stir fried in garlic sauce for the title of Most Likely to be President. Beef marinates overnight before being stir-fried, topped with ginger, and fried bananas a la mode prove an appetizing conclusion to meals.
At Vannipa Thai restaurant, cooks introduce tastebuds to the complex, perfectly balanced flavors of Thai cuisine with dishes culled from all-natural, MSG-free ingredients. Like a Rodin sculpture made of marzipan, each dish is an edible masterpiece: Bone-white dishes frame colorful peppers and coriander leaves, slices of Thai eggplant, or morsels of roasted duck and fried fish. Palm sugar sweetens papaya salad and pad Thai, whereas spicy Thai peppers and curries add piquant notes to dishes including chicken stir fry and steamed rockfish.
After strolling past clusters of Chinese eateries and shops, it might be a bit surprising to find an authentic Thai restaurant in the heart of Chinatown. The aroma wafting out of Kanlaya Thai Cuisine’s kitchen is unmistakably one of Thai cooking—a tangy mixture of basil, chili, black bean spice, and kaffir lime leaves. The fragrance only grows stronger and more enticing upon entering the bright, clean dining room and taking a seat at one of the glossy wood tabletops. Attentive servers bustle across the hardwood floors of the elegant space, taking orders, making suggestions, and noting diners’ spice preferences. Bartenders dart about behind a tiny corner bar, doling out imported beers and garnishing fruity cocktails with umbrellas and fresh fruit.
Meanwhile, in the kitchen, chefs are hard at work, folding natural ingredients into a sweeping array of aromatic traditional dishes. Using time-honored Thai cooking techniques, the chefs whip up fiery coconut curries, tangy fried rice, and noodle dishes with meat, seafood, and tofu. To craft their specialty pottery shrimp—a favorite of food critic Robert Shoffner of the Washingtonian—the chefs simmer shrimp, cellophane noodles, napa cabbage, and mushrooms in exotic spices. The chefs take great care in the presentation of their dishes, decorating meats with swirls of carrot flowers, serving rice in bowls made of pineapple halves, and dishing pad thai noodles onto plates made of Renaissance oil paintings.