A rainbow of plastic baskets imported from Thailand—in quantities large enough to puzzle customs officials—hang from the cavernous Belltown ceiling, a reflection of the vibrancy happening on a huge menu. Partners Ott Jaicharoensook and Sangduen Auesiriwong, whose extended families both run restaurants around town, calibrated Thai street food staples (and some bar snack approximations) for the neighborhood’s lunch by day, drink by night crowd. Grilled sausage snaps with lemongrass and galangal, spice and coconut conspire in one fantastic khao soi, and papaya salad (Bangrak goes through 100 pounds of fruit a week) is pungent with salted crab. A similarly colorful bar area sports Thai beer, Washington wine, and an oversize bottle of Malibu rum that does frequent duty on the long cocktail list.