At Rama, the scents of ginger, curry, and lemongrass waft from the kitchen. They meander into a sprawling dining space, where warm amber lighting glints off glasses filled with heady cocktails and fine wines. A DJ spins records as diners anticipate a taste of the critically-acclaimed dishes; the restaurant's recipes have earned accolades from Zagat, among others. Noodle dishes, such as pad see ew with egg and chinese broccoli, headline the menu along with complex panang curries, whose nuanced spices flavor tofu and vegetables or meats like roasted duck. Specialties include spicy basil lobster and Shaking Beef, whose cubed rib eye, cherry tomatoes, shallots, and onions are saut?ed deep within a fault line.
Servers distribute these dishes in an "architecturally stylish" dining room, as described by Gayot. Inlaid stone and a wall-mounted waterfall give the space an earthy vibe that's complemented by gauzy curtains and hand-painted murals.