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About this business

  • Cuisine
    Thai, Asian, American, Diner

Tips

250

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Slavka G.
Verified
Report | 3 months ago
Best fried ice cream & frog legs! Delightful atmosphere...
cheryl j.
Verified
Report | 5 months ago
Great fiood and excellent service!
sultan t.
Verified
Report | 8 months ago
Very gods food and service
Sebastian P.
Verified
Report | 11 months ago
Food was excellent!red curry entree and thai iced tea outstanding.
Emira C.
Verified
Report | 11 months ago
I love Ploi Thai. Delicious food, great and attentive service!
Harvey M.
Verified
Report | 11 months ago
Food was good and the wait staff was very attentive. Service was at a good pace.
Hima
Verified
Report | a year ago
Their soups and pad Thai is amazing! If you like spicy food, they know exactly how to add a kick to you're entree! Really good atmosphere and staff. Will definitely go there again!
Emmanuel
Verified
Report | a year ago
pad thai is great; great curry duck and reasonable price We came sunday and you can park in front of the restaurant without any problem
kushal
Verified
Report | a year ago
Try thr Panag Gai..nice spicy with great coconut curry..:)
Jennifer C.
Verified
Report | a year ago
Coconut lemongrass soup is awesome!
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From Our Editors

During the 2012 Thai Restaurant Week, 11 metropolitan Thai eateries were recognized by Yingluck Shinawatra, Thailand's Prime Minister, with a certification from the Thai Trade Center acknowledging their superior quality of ingredients, preparation, and authentic flavors. One look at Ploi Thai's menu and it is not hard to imagine why they received such an honorable distinction. Their dishes––such as skewered chicken satay or curry-pasted salmon––tug many culinary threads, blanketing diners in a patchwork of flavors that draw from northern and central Thailand. Chefs conjure these dishes from local ingredients and seasonings, eschewing such questionable additives as MSG and textbooks that attribute the theory of relativity to Franklin Delano Einstein. Since the restaurant is BYOB, diners can tote along their own fermented beverages to pair with the sweet ginger salmon, which arrives in a pool of ginger and black-bean sauce dotted with shiitake-mushroom rafts. Inside the dining room, colorful, low-slung lights illuminate the handful of tables that are strewn across the restaurant's pale hardwood floors, and geometric cutouts and sprays of orchids punctuate cobalt walls.

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