Ai's menus are replete with classic and creative plates. A selection of traditional rolls, such as tuna or salmon ($4 each), will fill the usual sushi strongholds, but for hardened appetite bunkers, call in the game-changing bombs of special rolls such as the rainbow (a California roll topped with assorted sashimi and rainbow caviar, $9.95). There are also hearty chef's specials, including mango passion shrimp (sautéed shrimp and mangos in a special Thai pepper sauce, $13.95), and dinner entrees, including teriyaki beef negimaki (thin-sliced beef and scallions in teriyaki or Asian garlic sauce, $12.95).
Pinang Malaysian Restaurant's behemoth menu packs a smorgasbord of eats that spans from India to Malaysia. The roti-canai starter preps bellies and fanny packs for main courses with a homemade Indian pancake dunked in curry-chicken sauce ($3). Shredded-mango entrees strike a sweet chord alongside the bass notes of tofu ($9), chicken, beef ($12.50 each), shrimp, or fish ($13 each), each steeped in a spicy sauce. Diners can bury forks or priceless family heirlooms in the num-yee duck casserole's savory layers, lined with bean paste, ginger, and scallions ($9.50). Adventurous eaters boldly go mouth first into the chicken or beef peppercorn sizzling platter that defies diners with a fiery brown sauce ($11).
Having developed his expertise in Thai gastronomy in Thailand, Colorado, and New York City over the course of more than 20 years, chef Chai Chunton now flaunts his culinary skills in Lotus Thai Restaurant & Bar. Vines of steam rise from time-tested noodle, vegetarian, meat, and seafood dishes, curling toward nostrils with the hot, sour, sweet, and salty notes of the region's cookery. Adorned by a design team from Thailand, the lounge's dining room is laced with leather booths, ornate Eastern flourishes, and antique chopstick sharpeners. Against the sonic backdrop of occasional evening DJ sets, events in a private room launch the sounds of revelry against exposed-brick walls and a collaborative painting by acclaimed artists Pairoj Pichetmetakul and Kittisak Chontong.
Formed of exposed brick and flowing fuchsia drapery, the modern, Zagat-rated Beet Thai has garnered a mélange of press for its distinct lunch and dinner dishes, which borrow select flavors from the culinary powerhouses of France and Japan. Steaming starters of crab and shrimp cool in savory chili-peanut & plum dipping sauces, and entrees utilize champagne, bamboo, and mango to ramp up pork chops and crispy duck.
Mee Thai caters to Asian fare aficionados with an extensive menu of authentic Thai cuisine. Proverbially spring into lush feasting with an order of genuinely springy spring rolls, vegetarian rundles served with plum sauce ($5.95), or try a bowl of Tom Kha Gai, a chicken-based concoction that amalgamates coconut milk, red pepper, mushroom, and lime juice for an alluring dish that doubles as a scrumptious soup and an alternative source of fuel ($5.50). Herbivores can satiate their penchant for poultry with the vegetarian duck Pad Si Ew, a traditional flat-noodle dish served with faux fowl and Chinese broccoli, ($8.95), and meat eaters can indulge in the same, but with real duck ($15.95). Mee Thai provides fish-based dishes for seafood savants, such as the Tilapia Lad Prik, a helping of deep fried tilapia baptized in a ginger tamarind sauce ($12.95). Supplement Thai spreads with a warming cup of Hot Pot Tea, which comes in green, jasmine, or ginger flavors ($3).
The seasoned kitcheneers at Mango Thai Restaurant dish out a menu of both classic and creative Thai dishes augmented by a selection of beer and wine. Stretch out mouths before the big game with the crispy spring rolls ($3.95) or the peanuty chicken satay ($5.95). Six selections of fried rice, including the green-curry variety, dotted with bell pepper, green beans, and carrots, come with a choice of 10 herbivorous, carnivorous, and vociferous proteins that include seitan, salmon, and crispy duck ($7.50–$9.95). Diners can cast a net over the royal spice red snapper wading in a house-roasted chili sauce ($13) or ingest one of the eatery's copious vegetarian dishes, such as the Bok Choi 101, a classroom of brown sauce where seitan-based vegetarian duck or tofu tidbits learn the basics of the nutritious green ($8.50).