Siam Square is to Bangkok what Times Square is to New York—a place full of trendy shops, four-star hotels, and gourmet food. The folks at Siam Square Thai Cuisine want to bring the essence of that spot into their restaurant, but they don't rely on the chic decor or panoramic photographs of the square that hang around the dining room to do it. It's the menu's contemporary take on traditional Thai dishes that truly embodies Siam Square's hip, urban vibe. Chefs grill freshwater prawns to top with Pa-nang curry reduction and sprinkle with kaffir lime leaves, or they roast half-ducks, fry the skin to make it crispy, and apply a tamarind sauce galze. All their curries and stir-fries can be made with chicken, tofu, pork, beef, or shrimp, and there are vegetarian options upon request. Noodle dishes include traditional pad thai, spicy drunken noodles, pad-woon-sen (stir-fried clear noodles), and pad-see-eew (wide rice noodles served with broccoli and egg).
To handle the heat of a spicy curry, diners can order red and white wine and sake, or pick from a beer selection that includes SweetWater brews as well as Thai and Chinese imports. Diners can also sip thai iced tea or coffee as they linger in the modern dining room, which features red accents that pop against cream walls.
From the brick-paneled walls and booths lined with dark wooden accents to the seasonal selection of gourmet American cuisine, Blackstone embodies every aspect of the classic steak house. A selection of hearty cuts anchors the menu, whether as solitary 8-ounce cuts of filet mignon, or massive 22-ounce cowboy rib eyes adorned with béarnaise sauce, jumbo lump crabmeat, lobster-shaped earrings, and other edible accessories. Guests can also savor a taste of the seas with plates of Atlantic salmon or pan-fried trout. Blackstone's wine list collects more than 35 pours, including 19 by the glass.
Curry Curry Thai wraps snouts in an aromatic spread of handpicked spices and pleases bellies with market-fresh vegetables and proteins served in traditional Thai style. Both the Smyrna and Marietta menus kick-start meals with appetizers including satay chicken, skewers of grilled, marinated chicken buttressed by peanut sauce and cucumber salad ($5.95 for five), and fresh-basil rolls, rice paper wrappers filled with shrimp and veggies ($3.95 for two). Curries, noodles, and fried rice dishes make filling entree options for vacant stomachs or empty fanny packs. Scoop up a bundle of pineapple fried rice—a vibrant potpourri of pineapple, onion, beans, carrots, black pepper, and curry powder ($7.95 for lunch, $9.95 for dinner)—or lap up a bowl of red curry—a mixture of coconut milk, bamboo shoots, and red and green bell peppers ($6.95 for lunch, $8.95 for dinner)—in an effort to prove dominance over utensils.
Village Taqueria & Tequila Bar, formerly known as Lime Taqueria, balances a menu of tacos, burritos, and Mexican entrees with tangy sips from the large tequila and cocktail list and rakes in praise from publications such as the Marietta Daily Journal. Chef Oscar Mendivil runs the kitchen, where he perfects the culinary art of tacos with perfectly braised barbacoa, fire-roasted poblano chilies, and grilled shrimp. The burrito de langosta—packed with sautéed lobster and manchego grits—makes fancy fare portable without the mess of wrapping crème brûlée in a sheet of gold leaf. A dozen margaritas and Latin cocktails grace the drink menu, sharing space with nearly 100 types of tequila.
Fifth Group Restaurants began in 1993 with a hunger-driven dream and the opening of South City Kitchen in Midtown; in the intervening 17 years, the restaurant management company has grown to include a caravan of five grumble-silencing victual villas in a variety of cuisine styles. The restaurant group is also actively involved in a number of charitable and green programs, including a no-trash initiative where at least 95% of waste is either composted or recycled (Ecco is dumpster free and recycles or composts everything).
If the bright orange and yellow hues of Jamaica Mi Krazy's dining room don't get you in a tropical mood, the scents coming from the kitchen will. There, head chef Omar Richards and his staff grill up a range of traditional Jamaican dishes. They steam spiced snapper whole while cooking chunks of goat to a tender finish in a curry sauce. Their most popular dish, however, is the jerk chicken?chefs barbecue chicken legs with a range of spices and their signature jerk sauce. Just like squares and polygons, dishes come with a range of traditional sides. Sides such as plantains or rice studded with peas help fill out meals while bringing the heat down to a manageable level.