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Night + Market
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Bar area
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Partial view of the dining area with the disco balls
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Moo Sadoong or ‘startled pig’ - Grilled pork, Thai basil, lemongrass, garlic, fish sauce, lime, chili, onions,cilantro, rice powder
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Som Tum (papaya salad) - Mortar- pounded green papaya salad with palm sugar, lime juice, bird eye chili,peanuts
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Thai iced tea (non-alcoholic) and Thai martini (lychee Wheatley vodka, carpano dry vermouth, orange bitters)
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Talesai Mai Tai - milk washed tiki rum blend, oregat, lime, Thai basil
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Pork toro - grilled fatty pork jowl with ‘jaew’ northeastern chili dip
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Garlic green beans - green beans sautéed with garlic, soy sauce, and white pepper
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Pastrami pad kee mao - wok-tossed rice noodles, red bell pepper, youngpeppercorn, basil, Thai chili, pastrami
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Spicy duck rolls - crispy rolls of roast duck, veggies, thai basil and chili. wrap with crunchy lettuce and eat like a taco
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Moo Sadoong or ‘startled pig’ - Grilled pork, Thai basil, lemongrass, garlic, fish sauce, lime, chili, onions, cilantro, rice powder
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XO wagyu ribeye - 6-ounce wagyu ribeye steak, grilled, sliced, then finished in the wok with Chinesebroccoli and house XO sauce
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Fried chicken sandwich - Northern Thai style fried skin-on chickenthigh, papaya slaw, ranch, jalapeños and cilantro
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Pastrami pad kee mao - wok-tossed rice noodles, red bell pepper, young peppercorn, basil, Thai chili, pastrami
thewanderingeater:
Lobster pad Thai