Thai Diner's culinarians of Southeast Asian cuisine craft a full menu of noodles, rice, and Thai combination dinners at a fast-food speed. Step up to the counter and muffle your appetite's grumbling engine by ordering a sumptuous appetizer of egg rolls ($1.50) or Tom Yum chicken soup ($3) before mouth lassoing a classic noodle dish, such as pad thai ($7.50–$8.50 for lunch; $8.75–$9.75 for dinner), drunken noodles ($7.50–$8.50 for lunch; $8.75–$9.75 for dinner), or pad se ew ($7.50–$8.50 for lunch; $8.75–$9.75 for dinner). Chefs can adjust their creations to guests' desired spice levels on many dishes, including pineapple fried rice ($7.50–$8.50 for lunch; $8.75–$9.75 for dinner) or Gang Gai, a red curry adorned with bamboo shoots, mushrooms, green peppers, and your choice of meat ($7.50–$8.50 for lunch; $8.75–$9.75 for dinner). The Thai Diner seafood combo boasts a sauce-topped consortium of locally purchased ocean delights—including shrimp, squid, scallop, and crab—sharking a naïve team of vegetables in high-stakes Go Fish tournaments ($9.75 for lunch; $12.50 for dinner).
As if winning the admiration of customers across Detroit wasn?t enough, Chrystyna Adams, head chef and owner of Christine?s Cuisine, went ahead and earned a spot in Rachael Ray?s heart with her homemade pierogies, which the Food Network star deemed the best in Michigan. And pierogies aren't the only thing the Chrystyna can make. As Dining in the D discovered, the talented chef transforms beets and sour cream into decadent Ukrainian borsch, and keeps potato pancakes light, crispy, with her not-so-secret secret: adding oil to the batter, rather than the pan.
Yet, like David Hasselhoff's popularity, Chrystyna doesn?t stop in Eastern Europe. Her hand-written menus showcase items from across the globe. She brings flavors from Italy and Greece with eggplant parmesan and chicken athena dabbled with feta; she sends a shout out to America and its love for grilling and cows with blackened burgers paired with potato chips; and, she even turns breakfast up a notch with smoked salmon omelets, peanut butter and jelly waffles, and bacon and cheddar pancakes.
The chefs at Mai's Authentic Thai Cuisine plate up a mélange of rice and noodle dishes spiced in five incremental levels of heat. Diners can request their dishes in a spectrum of spice, from one-pepper mild to five-pepper extra extra hot, transforming the casual dining room's freestanding and booth tables into elegant venues for a taste-bud showdown. Coconut milk in the house curries adds creamy sweetness and blessed relief from the heat, while scrambled eggs deliver a dose of protein to a flock of fried-rice preparations. Diners can customize most meals with a choice of vegetables, tofu, meat, or seafood, and free WiFi flows through the air like tom yum soup from a spoon.