D'O Thai Cottage

Old Town

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In a Nutshell

Crispy-skinned duck in honey glaze, familiar curries & seafood stewed in a clay pot with lemongrass & ginger

The Fine Print

Promotional value expires Nov 22, 2012. Amount paid never expires. Limit 2 per person, may buy 1 additional as a gift. Limit 1 per table. Limit 1 per visit. Valid only for option purchased. Dine-in only. Not valid for carryout. Not valid for delivery. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

For years, European merchants searched for a direct route to Asia, eventually burrowing through the earth and accidentally rediscovering Luxembourg. Quell your own inner rumblings with this Groupon.

Choose from Three Options

  • $22 for a Thai dinner for two with a specialty entree and a glass of wine for each guest (up to a $50 value)
  • $42 for a Thai dinner for four with a specialty entree and a glass of wine for each guest (up to a $100 value)
  • $10 for $20 worth of Thai cuisine

House specialties include honey-glazed Angel duck ($14.99) and sizzling plates of Sea Zaa, a platter of shrimp, calamari, and mussels sautéed in spicy garlic sauce and thai basil ($16.99).

D'O Thai Cottage

Every morning, the chefs at D'O Thai Cottage leave plates of Thai food by the front door as an offering to the spirits and an enticement to corporeal beings. Lured in for a meal, one food critic at the San Diego Uptown News found delight in the Crying Tiger's tender slivers of new york strip steak fanned over lettuce and served with a fiery garlic fish sauce—he recommends doling out the sauce in quantities "fierce enough to bring tears to a tiger’s eye."

Elsewhere on the menu, D'O Thai Cottage's chefs express their love of duck with sonnets scrawled in the margins and three different duck recipes: fried and topped in peanut sauce, ladled in a spicy pineapple curry, or sealed in a honey glaze that crisps the skin. Wok chefs fry up Thailand's version of comfort fare, sautéing vegetable stir-fries and rice noodles in thai basil and sweet peanut sauce. Bartenders cool off tongues with cocktails, Asian beer, and wine from Robert Mondavi and Beringer.

Inside the restaurant, fuchsia and tangerine banners hang from white rafters, and hovering cherubim keep their youth by bathing in the steam rising from bowls of curry. The ceiling angles up to a mezzanine, contributing to the airy feel created by the first floor's large mirrors and a row of french doors looking onto the street.

D'O Thai Cottage

Every morning, the chefs at D'O Thai Cottage leave plates of Thai food by the front door as an offering to the spirits and an enticement to corporeal beings. Lured in for a meal, one food critic at the San Diego Uptown News found delight in the Crying Tiger's tender slivers of new york strip steak fanned over lettuce and served with a fiery garlic fish sauce—he recommends doling out the sauce in quantities "fierce enough to bring tears to a tiger’s eye."

Elsewhere on the menu, D'O Thai Cottage's chefs express their love of duck with sonnets scrawled in the margins and three different duck recipes: fried and topped in peanut sauce, ladled in a spicy pineapple curry, or sealed in a honey glaze that crisps the skin. Wok chefs fry up Thailand's version of comfort fare, sautéing vegetable stir-fries and rice noodles in thai basil and sweet peanut sauce. Bartenders cool off tongues with cocktails, Asian beer, and wine from Robert Mondavi and Beringer.

Inside the restaurant, fuchsia and tangerine banners hang from white rafters, and hovering cherubim keep their youth by bathing in the steam rising from bowls of curry. The ceiling angles up to a mezzanine, contributing to the airy feel created by the first floor's large mirrors and a row of french doors looking onto the street.

Customer Reviews

Excellent Thai food and an intersting martini menu. Charming ambience.
Chuck W. · December 13, 2013
Good food; great diverse menu; good service.
Kate Y. · December 27, 2012
Your food was very tasty, thank you very much
Victor F. · December 18, 2012

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