All reviews are from people who have redeemed deals with this merchant.
What You'll Get
Breaking bread is a bonding experience, encouraging new friendships while testing the strength of communal sledgehammers. Swing into sustenance with today's Groupon: for $10, you get $22 worth of Thai cuisine at Ayutthaya Thai Restaurant.
Ayutthaya Thai Restaurant takes its name from the ancient capital of Thailand and transports diners there with a menu of authentic, flavor-packed dishes featured in The Seattle Times. Launch edible expeditions with the kabong ($5.75), in which spicy battered squash and corn play Marco Polo and splash each other in a deep fryer until golden brown. Tongues then slide down a rainbow of house-made curries, such as the green, dotted with bamboo shoots and zucchini ($7.95–$10.95) or the yellow-curry-bathed special Thai chicken with broccoli and bell peppers ($8.95). The traditional egg-wrapped pad thai ($7.95–$10.95) sates noodle cravings, and the hot pot ($9.95) exhibits more than a quarter century of culinary experience as stir-fried mussels flex their guns for swooning lime leaves and Thai basil in a steaming clay pot.
The Fine Print
Promotional value expires Dec 20, 2012. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table, 2 per table of 5 or more. Dine-in only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Ayutthaya Thai Restaurant & Bar
Although Ayutthaya Thai Restaurant & Bar first opened its doors to Capitol Hill in 1985, its roots stretch back much further than that. The Zagat-rated eatery takes its name from the ancient capital of Thailand, and the menu finds similar inspiration in traditional Thai culture.
The chefs rely on decades-old recipes as they make five different kinds of curry in-house and create dishes of pad thai that embrace a culinary tradition that has become increasingly rare. To round out the menu, they wok-fry fragrant combinations of garlic, basil, lime leaves, ginger, and pineapple, forging entrées like the Bathing Rama, which the Seattle Times hailed as “a bit of peanut-sauce heaven.”