MICHELIN Guide’s Point Of View
Can’t fit in a trip to Thailand? No problem. This transporting little gem—compliments of talented husband-wife duo Matt Danzer and Ann Redding—brings the Northern Thai experience stateside with creative cuisine and whimsical drinks—Singha beer slushies anyone? Tucked along the eastern edge of Spring Street, the dining room is den-like. A vibrant crowd keeps the place popping all night, as does the gentle stream of Thai pop music in the background. Though tables are mini, the kitchen feels immense in its creative vision—a window into where the magic happens offers views of a slow-rotating rotisserie and crackling embers. Danzer and Redding’s offerings are certainly rooted in this nation’s cuisine, but they give each dish a unique spin thereby infusing vibrant flavor into small plates, large plates, “charcoal-grilled goodies,” desserts and drinking snacks. Laab neuh gae is a spicy chopped lamb salad with a wonderfully sour dressing; and Thai-style blood sausage cooked in banana leaf has an intriguing flavor. For an epic end, go for grilled pork jowl, topped with watermelon radish, salted duck yolk and a shake of sawtooth herb. The 12-seat Uncle Boons Sister on Mott Street is equally popular.