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Thai Kitchen’s menu consists of familiar Thai dishes, though the recipes are uniquely Andie Ongartsutthikue’s, having been passed down in her mother’s family for generations. Her version of the northern Thai noodle soup khao soi, for instance, is spicier than others. The warm heat is more haunting than assertive, sneaking up on the back palate and lingering. Meanwhile, a tangier, more tomato-forward presentation of curry is the base of the gang quah shrimp, a rich, brothy concoction meant to be served over rice. The star ingredient is pineapple, cut into chunks and warmed by the broth. $-$$. Open for lunch and dinner Tuesday through Sunday.



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