From Our Editors
Many of the dishes listed on the menu at Thai Square are rarely tasted in the U.S.––even at American Thai restaurants. The chefs pride themselves in crafting faithfully authentic dishes, only altering recipes to accommodate timid palates upon request. As co-owner Soon Rojurai explained to reporters from Arlington Magazine, "We cook the way Thais like to eat. We say, let the American customer adjust to our food." That commitment to tradition has earned Thai Square a loyal following among American and Thai diners alike, and has also earned high praise from local media publications such as [The Washington Post](http://gr.pn/16JdlhS) and Washingtonian. Deep in the restaurant's kitchen, the chefs fold fresh ingredients and flavorful herbs into soups, noodles, and rice dishes. They simmer up red and green curries with beef and chicken, sauté crispy roasted duck in basil and chili, and stir pots of pig-knuckle stew with cinnamon and ginger, adding in sprigs of crunchy lettuce. Diners await these authentic dishes while sipping on bottled beers imported from Thailand, which can help tame the spiciness of the cuisine or inspire a spirited chorus of "99 bottles of Singha on the wall".