Cuisines:
Thai
The Thai couple who run these crammed lunch joints (near the corner of Jackson and Fifth in the ID; South Lake Union; and Capitol Hill) discovered the secret to success in their New York restaurants: Use curries made in Thailand, with native lemongrass and galangal, from grandma’s own recipes. The distinction is evident, particularly in the green curry, which you can augment with the crazy-fiery hot sauce (one is labeled “No Kidding”) only if you’re, well, not kidding. Cool your tongue with roti, the pan-fried flatbread of Thai street culture, drizzled with condensed milk and lavished with whatever sweet toppings are listed on the huge wall-size chalkboards. The place is perpetually packed wall-to-wall with wage slaves who dig the $5 lunch prices (they only take cash).
Updated 10/15/2012
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