Asian Station 82nd indulges diners with a sumptuous fusion menu that blends classic Japanese fare with modern and traditional Thai dishes. Chefs flaunt their creativity with specialty rolls that artfully envelop fresh seafood such as king crab, spicy scallops, or tuna, and they assemble entrees including tangerine beef and mango chicken that showcase light Asian flavors.
Though the restaurant flaunts an elegant, modern interior design, a sound system playing Top 40 tunes, a mounted flat-screen television, and a vast selection of sake all help forge a more relaxed atmosphere. Diners can eat in the main room or in an auxiliary dining room, where cushioned benches support guests looking up at the illuminated cerulean dome or walls adorned with oversize red and black squares left over from the painting crew's checkers tourneys.
Tale' Thai Cuisine's ambitious menu ventures into many of the Thai style's less frequented flavors, from pumpkin-infused curry to mango and lemongrass salsa. Chefs also instill standard dishes such as duck and filleted fish with classic spices and textures such as Thai basil, cashews, and sweet-and-spicy tamarind sauce. The bright hues of red peppers and broccoli stalks pop against the restaurant's hardwood floors and dark leather chairs, both dominated by a sleek backlit bar that, like every public library, stacks its shelves with bottles of wine and fine liquors.
For a quick curry, New York's Chili Thai is a great lunch or dinner spot. The menu at Chili Thai does not include any low-fat options, so come ready to indulge. Families will feel right at home at Chili Thai with its kid-friendly menu and atmosphere.
Chili Thai tosses the jacket-and-tie dress code convention in favor of a more casual dining experience.
Sidle into a space on the street or park your vehicle in the adjacent lot. If public transportation is preferable, ditch the car and board nearby stops at 50 St. (A, C, E), 50 St. (1, 2), and 49 St. (N, Q, R).
The average check at Chili Thai will stay below $30 per person, so it's a relatively affordable option.
Twenty years as a chef has taught Bua Nartpranin, a self-proclaimed cooking perfectionist, the secret to delicious food: fresh ingredients combined with just the right amount of spices and herbs, grown in her very own garden. Her culinary talents have taken her to northeastern Thailand, Atlanta, New York, and finally New Jersey, where she whips up dishes in the kitchen at Lotus Thai Cuisine with the motto of "always cook with love and passion." Her garden-fresh herbs and spices are found in a smattering of sauces—from the spicy chili sauce that blankets crispy red snapper to curries and basil sauce that flavor chicken and tofu. And when she is not busy cooking at the restaurant, Bua happily cooks for her three children at home or for anyone she hears is hungry and stuck in a nearby elevator.
"It sounds like an NYU student’s dream come true," Time Out New York said about Cafetasia, "a sleek eatery on 8th Street serving dishes for less than $10." Indeed, the eatery stands out as a Greenwich Village haven for patrons seeking an innovative dining experience that nonetheless manages to feel inviting and deeply familiar. This sense of déjà vu is most likely triggered by Cafetasia’s cafeteria-style wooden tables—imported from Europe one splinter at a time and reassembled here. These communal tables invite guests to share elbow space as well as a bit of conversation with their fellow diners, much like in a college dining hall.
And much like a dining hall, the menu emphasizes the power of choice by offering a spread of tapas-style small plates; however, the chefs' skills with pan-Asian flavors elevate the cuisine above any cafeteria buffet. Borders don't constrain the chefs' ambition, and they jump from Japan and China to Thailand and Vietnam as they forge their shareable plates. In addition to curries tinged with aromatic doses of basil, pumpkin, or roasted chilies, the menu features teriyaki-glazed chicken, spring rolls with a pineapple-vinaigrette dipping sauce, and ginger-kissed chicken gyoza, which New York magazine called "addictive."
Cafetasia's dining room's décor also aims for a balance between the modern and the familiar. Suspended electric candlesticks seem to float above the tables, casting their gentle light across the rich wooden walls and ceiling. A burnished Buddha statue and a leafy potted plant lend a bit of traditional flair to the restaurant's warm and inviting ambiance.
Taking its name from the ancient moniker for Singapore, Singapura exemplifies the international character of the cosmopolitan city-state with a blend of Malaysian and Thai fare. Like the tempting trails of potato-curry puffs left by merchants along the Silk Road, the menu unites faraway locales through food, serving up paneer alongside coconut curries and fried rice. Palates are tickled with the tangy notes of tamarind, the distinctive flavors of shrimp-paste sauces, and the fiery touch of thai chilies. Catered feasts deliver exotic spreads to weddings and banquets, enlivening celebrations with rice-noodle dishes and marinated meats kissed with lemongrass and kaffir lime.