Hours: Lunch, dinner: seven days
BYO, well-executed neighborhood Thai.
If you've ever been to a Thai restaurant before, you won't find anything novel or surprising on the menu at Bucktown's O'Cha. The entrees are a predictable assortment of noodle dishes, curries, and stir-fries, and the appetizer list, also predictably, expands the definition of "Thai" to include crab Rangoon, egg rolls, and calamari (although the last does come with Thai sweet chile sauce, not marinara). But if you're going to be a pedantic sourpuss purist about it, you'll be the one who's missing out. Those egg rolls are, simply, fantastic: a flavorful mix of glass noodles, carrots, cabbage, and shiitake mushrooms wrapped in shatteringly crisp rice paper. The entrees, likewise, are unimaginative in conception but superb in execution: garlic shrimp, for instance, combined shrimp and broccoli, both perfectly cooked, in a spicy, only slightly sweet black pepper sauce. This, down to the bland pad Thai, is definitely Thai food for Americans, but when it's this well prepared—and when there are so many mediocre Thai places around—do you really want to make lack of authenticity a sticking point?
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