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Inside Fork & Stix

In this week's dining review, RFT food critic Ian Froeb says new Delmar Loop area Thai restaurant Fork & Stix "isn’t merely new. It’s unique. And it’s terrific."

Read Ian's Fork & Stix review

Photos by Jennifer Silverberg for Riverfront Times.

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Inside Fork & Stix.

From the appetizer menu, Hoy Jaw. Deep-fried dumplings with crab and shrimp mixed with minced pork, wrapped in tofu skin, and served with a Thai sweet chili sauce.

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Nondescript Fork & Stix is located at the dead end of Rosedale Avenue, south of Delmar Boulevard.

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Inside Fork & Stix.

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Inside Fork & Stix.

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Wisdom's written on the wall.

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Fork & Stix's decorations on every table.

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Inside Fork & Stix.

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Inside Fork & Stix looking out onto Delmar Boulevard.

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Khao Soi with chicken -- also available with beef or tofu -- is a northern Thai curry noodle soup made with curry paste and coconut milk. It is served with shallots, pickled mustard greens, crispy yellow noodles and roasted chili paste.

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Khao Soi with chicken -- also available with beef or tofu -- is a northern Thai curry noodle soup made with curry paste and coconut milk. It is served with shallots, pickled mustard greens, crispy yellow noodles and roasted chili paste.

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The Naam Prik Nuum, from the appetizer menu, is a Chiang Mai classic made with hot sauce, roasted chiles, shallots, garlic and cilantro. It is served with steamed vegetables.

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The Sai Oua, from the appetizer menu, is grilled Chiang Mai pork sausage with Thai herbs and is served with sticky rice.

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Hung Lay Curry is a northern Thai specialty: sweet pork belly and pork loin curry with palm sugar, turmeric, tamarind, peanuts and fresh ginger. It is served with jasmine rice.

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Yakisoba with chicken (you can also choose pork, shrimp, beef or vegetarian versions). This stir fry dish is Japanese egg noodles with cabbage, carrots and onions in Yakisoba sauce.

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