Hours: Lunch, Dinner: Sunday, Tuesday-Saturday
Thai fried chicken and specialties from Isaan, in northwest Thailand.
In Thailand fried chicken goes commando: no flour, egg, or breading, just marinated meat and hot oil. The result is a remarkably light, full-flavored chunk of poultry, accompanied here by a vinegary sauce with cilantro and rice powder. Try it and you may think twice about ever ordering fried chicken any other way. Some of the folks who run Thai Avenue are from Issan, in northeast Thailand, which has its own distinctive cooking style. Issan sausage, made with funky fermented rice marvelously complemented with raw garlic, ginger, and cilantro, is a taste you acquire about two bites after the initial smack in the head. Pork neck strips are rich, chewy strands of meat quite succulent with the savory sauce; "waterfall" beef is grilled strips marinated in lime, fish sauce, and chiles--a very accessible dish. Ordering off the Thai menu, available on request, we had a salad of beef larp, warm beef crumbles and slices of liver best ordered with some rice to sop up the juices, and a duck noodle stew with a sweet licorice accent from star anise. The chefs here have hot chiles, and theyre not afraid to use 'em, so bring some beer or try one of the bubble teas or tapioca drinks to help you recover from Scoville overload.
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