Two decades removed from the opening of their first restaurant, the native Thai owners of Thai House continue to season meats, curries, and seafood with tropical Asian spices and embellish their three locations with hand-whittled teakwood silhouettes. Half-roasted duck and grilled shrimp swim in rice and noodles before catching cool, creamy waves of thai iced tea. Curries cascade over mounds of jasmine or brown rice imported from Thailand, and flotillas of Japanese sushi and sashimi cast their anchors alongside the spicy array of Thai fare. Mesmerizing notes of Thai music pervade the dining room, scoring dinner conversations and sword duels between chopsticks.
Nothing but Noodles has a casual dining environment, fast service (customers eat within 15 minutes of arriving in the store), and a vegetarian-friendly menu packed with delicious pastas and made-to-order noodles. Start with Thai lettuce wraps, a cozy bundle of wok-seared chicken, fresh-cut jicama, and button mushrooms splattered with a signature sauce with carrots, red bell peppers, and Thai peanut sauce on the side ($5.99). Kids can nibble on cheese pizza ($4.49), while non-child diners go for fettuccini alfredo with parsley and fresh-grated parmesan and romano ($6.89). Or opt for the sesame lo mein, which mingles mushrooms, red bell peppers, Napa cabbage, and scallions ($6.99). Avoid sweet-tooth defections by ordering a cannoli inflated with ricotta cheese and chocolate chips and drizzled with chocolate syrup ($3.99). Adulty eaters can irrigate their arid throats with hot herbal tea ($1.69), premium beer ($3.89), or wine ($4.50 per glass).
Using recipes passed down from generation to generation, chef Maneejun Sihavong, aka “Mom,” introduces palates to traditional Thai cuisine for lunch and dinner. At Deejai Thai Restaurant, her menu encapsulates a wide range of flavors that span from pork-stuffed dumplings in a light, sweet curry sauce to spicy crab and avocado salads. The kitchen team gladly modifies the spice level of each dish to meet guests’ personal preferences, whether they’d like mild bites or the intense heat of fresh chilies.
During the day, light pours in through the large windows in the dining room, where a light yellow accent wall adds to the sunny atmosphere. On the outdoor patio, diners polish off their plates while taking in fresh breezes and watching Wienermobiles in their natural habitat. Deejai’s bar keeps the good times flowing with wine, beer, sake, and specialty cocktails that pair harmoniously with meals.
At Blue Ginger Asian Bistro—the brainchild of the same restaurateurs who presided over Red Bowl—the lo meins and sichuan spices of traditional Chinese food mingle with the coconut milk and peanut sauces of classic Thai entrees. Crispy strips of wok-fried cuts of pork and beef star in these dishes, beckoning the chopsticks or shovels of hungry diners. The bistro ventures into seafood territory with an array of no fewer than 16 different shrimp entrees, which come with everything from creamy honey sauce and candied walnuts to sweet 'n' sour red mango sauce. While eating, guests lounge in blond-wood booths or perch at a bar beneath geometric blue lanterns and flat-screen televisions.
Sky Asian Bistro fills its cozy confines with Asian fusion dishes and creative sushi rolls since its 2013 opening. Chefs in the kitchen cook popular dishes such as spicy general tso’s chicken, walnut shrimp, and miso-glazed salmon. Sushi chefs stuff rolls with ingredients that include lobster salad and crunchy tuna, then bestow creative names such as the Man Overboard Roll and the “That’s How We” Roll.
Paintings that reflect daily life in Ethiopia hang on golden-hued walls inside Queen Sheba Ethiopian Restaurant & Hookah Lounge. The menu also reflects the Ethiopian culture with such traditional dishes as yebeg alicha—small pieces of lamb cooked in a butter ginger sauce—or the vegetarian-friendly miser wat with split lentils flavored with garlic and berbere seasoning. After meals, guests can relax with a hookah.