If you've ever been to Mitr Thai, the first thing you will notice is the line out the door. The festive bar an restaurant is beautifully decorated with large ornate fish in a sea of colors swimming overhead the bi-level space.
The food is just as lively with spice levels that ignite the senses. The menu is divided into the various regions of Thailand – Northern, Northeast, Central and Southern, along with a street food menu. Each section offers appetizers and main courses common to that region.
We started with Som Tum Salad from the Northeast with shredded green papaya, dried shrimps, string beans, tomatoes, peanut and a chili lime dressing; and Gai Gor Lae, grilled marinated chicken skewers with a spicy house-made sauce representing Southern Thailand.
Larger plates bring curries, like the Green Curry made with bamboo shoots, Thai eggplant, basil, long hot peppers in a coconut milk broth; Goong Muk Prik Klua, sautéed jumbo shrimps with squid, garlic, chili, scallions, cilantro, and kaffir lime leaf; and Krapraw Moo Krob, crispy pork belly with Chinese broccoli rabe topped with fried egg over rice. For dessert we shared a large scoop of coconut ice cream over sticky black rice. All of the food was outstanding.
Cocktails also offer Thai flavors mixed with classics like Panda with the “N” made with gin, Lemoncello, pandan and coconut cream; a Thai version of the Pisco Sour with pisco, lemongrass, pineapple and lemon with coconut sprinkled on top; and Tuptim & Horapha made with tequila, basil, pomegranate, Aperol, lime, pink grapefruit and an egg-free foam.
Mitr Thai is worth the price of admission!
- Thomas Rafael