Chefs drive the menu at Rama, an upscale eatery whose many accolades include praise from Gayot and Zagat. The latter names the eatery a top Thai restaurant and a top restaurant for décor in San Diego. In the kitchen, chefs stir and sizzle dishes such as pra ram sautéed spinach, massaman curry, kra pao with chicken, and tiger prawns. Specialty cocktails enhance traditional rum, vodka, and tequila with limejuice and ginger. Rama’s acclaimed décor soothes minds troubled by premonitions of upcoming rugby injuries with a waterfall that drips down a stonewall, as well as gauzy, gossamer drapes and glowing lanterns.
Performers feed off the energy of their audience, and when there is no audience, there is no energy. To stop this problem before it starts, venues turn to FillASeatSanDiego, a business that supplies its members with tickets to events that still have seats to fill. Members enjoy a year of entry to popular shows, sporting events, and concerts, bulking up the audience more suitably than a litter of Chihuahuas dressed in tuxedoes. Upon joining FillASeatSanDiego, members receive access to a list of upcoming events.
In World Curry's kitchen, cooks have spent the last 17 years working to perfect their curry dishes. Drawing from a store of ingredients gathered from distant nations, the team develops 13 varieties of curry, including brown curry from Japan and red Mussaman curry from northern Thailand. Patrons can also dip their utensils into the Bali beef brisket or fill water balloons with the Caribbean curry, a vegan treat that combines black beans, corn, tomatoes, and pineapple.
Pots filled with yellow, red, and green curries simmer in Ivory Thai Cuisine’s kitchen, waiting to be ladled into bowls alongside slices of chicken or tofu. The curries, a staple of Thai cuisine, arrive on tables next to plates of veggie pad thai packed with carrots, broccoli, and thin brown noodles, all of which have been doused in a special house sauce.
At Street Side Thai Kitchen, spice-soaked aromas fill an elegantly decorated dining area adorned with crimson curtains and jet-black tables. Enter the restaurant’s epicurean oasis and feast on a menu stacked with warming, customizable sustenance forged from a choice of meats, veggies, and meat substitutes. Culinary journeys commence with appetizers such as deep-fried egg rolls or puffy veggies, a golden-fried, peanut-encrusted crowd brimming with soft tofu, carrot, and taro that flaunts herbaceous goodness like a farmer's trophy room. Street-vendor-style wok and noodle dishes include the ka-prao, a steaming army of rice that surrounds protein centerpieces such as chicken, salmon, scallops, or beef with fresh garlic and bell peppers. Tofu and mock chicken leap into eight styles of curry, including pumpkin-infused and panang varieties, which bathe palates in piquant broths and usher diners into exotic gardens of spice.
Bangkok Thai Bistro integrates an abundance of authentic Thai dishes into a menu ranging from traditional starters to wok-fried meals resting on beds of rice. Fresh spring rolls ($6) and papaya salads ($8) coax out hibernating taste buds with rich flavors and eye-popping presentations, and stuffed chicken wings pack boneless bites with ground pork and bean thread to delight meat admirers ($8).