Blending traditional recipes with cosmopolitan decor, Sawatdee St. Paul introduces diners to familiar dishes of pad thai and pad see ew, as well as authentic meals of whole roast duck and yellow curry pattaya crab. Guests enjoy Sawatdee's smorgasbord of southeast Asian delicacies spiced to preference; chefs promise to prepare nearly any dish at spice levels ranging from the intense heat of an erupting island volcano to the comparably tolerable mildness of a baby's tantrum.
A ring of blue neon light blazes behind the full bar, which dispenses tropical caipirinhas and thai chili bloody marys.
Chorizo, chihuahua cheese, lemongrass, and bamboo shoots are equally at home in Señor Wong’s kitchen, where executive chef Cody Monson fills the menu with Asian Mexican fusion plates. Tacos topped with barbacoa or smoky black beans join entrees such as szechwan steak stir-fry served with jasmine rice. Señor Wong also pairs more traditional bar bites, such as what the Star Tribune thinks “might be the best sweet potato fries in town,” with 18 draft craft beers from breweries such as Surly Brewing Co. and Summit Brewing Company. Weekly special events such as trivia and karaoke further foster the laid-back pub vibe, as patrons can sample sakes or sing lullabies to the Yuzo Sour Baby cocktail, which mixes rye whiskey, sour mix, egg whites, and lemon-peel essence.
Manned by professional drivers, the pedal-powered Traveling Tap carts up to 16 passengers around Minneapolis and Saint Paul via one of three routes listed here. It's up to guests to supply their favorite beers, wines, or malt beverages which the personal bartender pours into cups or stores in the bar-on-wheels’ built-in coolers. Throw on your ear-flap cap and goulashes for early season rides or let the misting system keep you cool on warm summer days. Traveling Tap also boasts adjustable seats to fit all sizes, seat backs, and a smooth ride even Grandma would enjoy. Listen to tunes from a six-speaker overhead stereo while you take in the sights and sounds of the Twin Cities on each 7-mile-per-hour trek.
Using natural meats from local farms and culinary inspiration from all across Asia, skilled chefs craft dishes such as tom yum noodle soup and Vietnamese banh mi sandwiches filled with Korean BBQ pork. Patrons can customize their orders of Japanese shoyu ramen with an assortment of meats and veggies, including pork belly, calamari, bok choy, and wild mushrooms. Kinsen Noodles & Bar also offers an array of vegan, vegetarian, and gluten-free options, which diners can devour while seated inside a cozy booth or standing atop a table. The restaurant's wall of mirrors reflects the cool blue glow of the bar, where mixologists concoct fruity drinks ranging from classic sangria to rum punch with coconut milk.
Stone tiles surround a serene Buddha as he presumably listens to the light chatter ricocheting off the carved wooden walls and ceiling. The cuisine at Chiang Mai Thai is just as nuanced. Chef Thi Mai Evans nods to Bangkok street food with appetizers such as chicken satay and sweet dried beef, but then turns toward southern Thailand with comforting curries spiced to the preferences of her diners. She also draws from the Thai royal family's cookbook to balance hot and sour flavors in tom yum soup. Along with piquant dishes, the candlelit Buddha Lounge encourages social dining with creative cocktails infused with thai basil and lemongrass. It also hosts events such as Back Alley Karaoke every Thursday, which is sometimes known as Friday's slightly more responsible sibling.
At Lemon Grass Thai and Sushi, Chef Ann Sengmavong draws from her travels across Asia, Europe and the United States to cultivate a menu of colorful, fragrant curries, entrees of delicate fish and savory roast duck, and fresh sushi. Thai dishes seamlessly blend complementary flavors, such as the Nuea-Sawan's savory dried beef mixed with spicy ginger and garlic, or the Black Out's earthy mix of shiitake mushrooms accented by a zesty black bean sauce. Diners at the sushi bar witness the craftsmanship and knife juggling skills that goes into each spicy salmon maki or seabass nigiri. Autumnal orange walls and blonde wood furnishing creates an earthy, inviting atmosphere in the dining area. When not whipping up curries or pan-frying noodles in the kitchen, Chef Ann teaches curious patrons in the art of Thai cooking with group lessons at Crocus Hill or private classes in clients' homes.