Sweet basil, chili sauces, and ginger cast their scents throughout the dining room at Thai Palms, providing an olfactory glimpse of the intricately spiced menu. The curries range from mild yellow broth to spicy green varieties. Bamboo-skewered morsels of chicken, beef, and prawns line the grill tops, and rolls of fried rice paper surround cores of herb-accessorized proteins.
Cozy Thai's expert chefs design daily lunch and dinner specials to abruptly quell appetites, plucking items from an extensive menu and serving them to diners in plush red booths. Bellies warm up with appetizers such as the karee puffs––crispy-fried pastries with curried chicken, snow peas, and sweet potatoes, served with a pool of cucumber sauce ($5.95 for six) that's great for dunking or refreshing midmeal splash fights. In the drunken noodles, stir-fried flat rice noodles mingle with bean sprouts, bell peppers, bamboo shoots, and onions in a Thai wine sauce, sobering up in the presence of chicken, pork, beef, tofu or vegetables ($6.95 lunch, $9.95 dinner). A Cozy Thai specialty, the salty and spicy shrimps ($11.95) live up to its title, proudly prancing across plates, declaring their piquancy, and holding their breath until they get their way. Wash down a meal with a glass of Thai iced tea ($2.50), which stands ready to deglaze fiery gullets.
Keothip’s menu burgeons with nearly 100 specimens of Thai and fusion cuisine. Diners can team sweet with savory by ordering pineapple fried rice ($11.95), or pitch pad thai ($9.95) mouthward with chopsticks. Adorned with ground black pepper, the chef's sautéed-garlic specialty ($9.50) pairs mushrooms with a choice of chicken, pork, or beef. Instead of teaching shrimp ($12.95) to crawl, patrons can let them doggy-paddle through seas of chili sauce in cashew water wings. Beer and wine ($4–$8) help diners toast special occasions, preventing them from microwaving stale birthday greetings.
In the natural glow of large picture windows, Chinese and Thai rice and noodle dishes clatter on Chong's Cuisine tables. Curlicues of steam rise from shrimp, vegetables, and chicken, generously slathered in ginger and zesty szechuan sauce. Guests can quickly judge spiciness by spotting a tiny printed pepper beside hot menu items and an invisible picture of Harry Houdini beside mild ones..