The chefs at Tasty Thai Cafe piece together a spread of classic Thai recipes with garlic, coriander, mint, lemongrass, and other quintessential spices. Pad Thai, lad nar, and other noodle dishes share menu space with sweet and sour chicken, basil fried rice, and specialty creations, such as the Two Friends Panang curry filled with chicken and shrimp tethered by mixed vegetables and lanyard bracelets. Thai iced tea and coffee, wines, and desserts, including mango sticky rice and fried bananas, help round out each meal.
The culinary creators at Chiang Mai Thai & Sushi Bar artfully twist a variety of sushi rolls and curate a menu of traditional Thai dishes. The hot pepper and basil with beef or pork ($10.99) and Siam tofu ($14.99) are both doused in house-made chili sauce, which warms tongues with a gentle flame beneath the restaurant's potted bamboo and hanging art. The Fancy Duck dish ($18.99) arrives tableside with a posse of cashews and veggies while dinners admire dishes elegantly presented on indigo flatware, ornate wooden trays, and the backs of sleeping butlers. Cool glasses of Singha beer ($4.99 each) complement rolls from the sushi menu, such as the Dancing Dragon ($13.99), a duo of shrimp tempura and imitation crab that sashays among cucumber and scallions to a smattering of masago applause.
The delicate subtlety of Fuji Yama Sushi & Thai Cuisine's exotic selection of sushi rolls, nigiri, and sashimi serve as a cool yin to the yang of a hearty selection of flavorful Thai fare. Immerse tongues in a full-fledged savory saturnalia of entrees, such as the curry duck, whose crispy exterior and curry kimono flank veggies and jasmine rice ($18.95), or the whole red snapper topped in chili sauce, peppers, and onions ($24.95). The eatery's sushi menu houses more than 50 specialty rolls created by skilled uncooks, including the Sexy Man roll, a savory medley of tuna and avocado topped with tempura eel, roe, and sexy-man sauce ($12.95), and the massive King Kong roll, which contains more sea creatures than Poseidon's guest house ($16.95). All sushi comes with a choice of a seaweed-, rice-, or soy-paper exoskeleton, and the adventurous nigri selection showcases such options as quail egg ($1.25/two pieces) and conch ($4.75/two pieces).
At Thai Sweet Basil, chefs shun frozen produce and MSG, instead championing fresh, all-natural ingredients for their menu of traditional Thai cuisine. They simmer five varieties of curries, serving them with fragrant mounds of jasmine rice, and fry up classic noodle dishes, such as pad thai and sweet-basil fried rice. They also plate delicacies such as soft-shell crab with green curry and snapper marinated in tamarind. All the recipes and cooking techniques that they use were developed over the centuries in the Thai royal palace. Servers weave between sunny walls and maroon booths bordering a dining room speckled with emerald fronds, exotic artwork, and linens as white and untarnished as a snowman's criminal record.
Thai cuisine doesn't favor any one portion of the tongue. By drawing on a full range of herbs and spices it strives to activate all five of the palate's taste senses in every meal. The result: colorful dishes such as tom yum goong, a spicy sour soup prepared with chili and lemongrass, and phad se-ew, a sweet and savory rice dish with a choice of meat glazed in soy sauce. Thai Thani, which is celebrating its 10th year in Tampa, embraces this wholeheartedly and adds its own creations to the Thai canon. The house specialty Thai Thani angel wings, for instance, stuff boneless chicken with pork, water chestnuts, clear noodles, mushrooms, and garlic.
The restaurant doesn't only embrace Thai culinary philosophy, either. It also transports its diners to a little slice of Thailand by filling its dining room with imported antiques and statues, hand-carved tables and tropical plants, and stamping the passport of everyone who enters.
As diners enter Joto Thai-Sushi, their attention is drawn to the newly redecorated, amber-toned dining room. In the kitchen, chefs cut, roll, and transform fresh fish into more than 50 kinds of sashimi and maki, such as the spider roll—packed with deep-fried soft-shell crab—and the fried-fish Tampa roll, appeal to sushi-eaters not ready to go raw, while more traditional options, such as fresh salmon or sweet-shrimp sashimi, slake cravings for fish in its purest form. Groups can order an assortment of rolls and sashimi, typically served on a large wooden boat for the table to share, or settle into a table and enjoy fresh-grilled salmon teriyaki, shrimp tempura, or udon soup. In addition to the sushi and Japanese offerings, diners can also enjoy expertly prepared Thai classics such as Pad Thai and a variety of Thai curries. For dessert, the chefs perform the seemingly impossible and deep-fry ice cream.