In the kitchen of Thai Dish, chefs walk between steaming pans of thai barbecue sauce and woks full of sizzling eggplant as they prepare dishes ranging from pineapple stir-fry to a plateful of pale green curry. Nearby, intricate wood paneling and framed artwork surround the bar and dining room, where diners eagerly await colorful plates of meat, seafood, and veggies.
Owned and operated by husband-and-wife team Mao and Ting, E-San prepares rich cultural cuisine from Thailand’s Issan region. The extensive dinner menu consists of tasty tod, pad, and yum options that are distinctively Thai with Laotian influences. After an appetizer such as the deep-fried thai fish cake with cucumber sauce ($6), extend your tongue toward the yum goong salad, which features boiled shrimp prepared with tomatoes, onions, lime juice, and lemongrass ($10). Then, feast on the roasted duck curry, a serving of quacker cooked with red curry sauce, pineapple chunks, bamboo, and other greens ($13.50). Mao and Ting spend their mornings chasing down the day’s culinary necessities, ensuring that each menu item is prepared with nimble fingers and crisp, fresh ingredients.
In City Thai Cuisine's sunny dining room, saffron-yellow walls and light-red curtains mimic the bright flavors found in the food. Thai staples, from noodles to rice, take on the flavors of curries, aromatic bouquets of spices, and morsels of meat. Among the various ferns and greenery, patrons tuck into plates that, much like the poetry of a farmer, brim with veggies. Chefs hunch over pots, stirring pinches of sugar into sweet ’n’ sour sauce or bringing earthy legumes to life in peanut sauces, which pleasantly accent spicy soft-shell crab, lightly battered tilapia, and other dishes. Pieces of abstract art on the walls hint at faraway continents, and Singha beer, made in Thailand, serves as a more direct link to the eatery’s roots.