Two things stand out on Taste of Thailand's culinary résumé: Owners Noy and Rick Farrell maintain a vegetable garden to augment their menu with seasonal produce, and they regularly travel to Noy's home town in Thailand — along with other regions of the country — to scout recipes and bring back ingredients. The results show in bright, fresh bursts of flavor and a well-rounded roster of curries, noodle dishes and rice plates that range from classics like tom yum goong and massaman curry to newer dishes and weekend specials, such as yum mamuang (a spicy shrimp and mango dish served with sticky rice) and khao soi (a northern Thai chicken curry topped with crispy noodles). A move to South Broadway after more than twenty years in a tiny Englewood spot means more space for a new generation of fans of Thai food to find out what makes Taste of Thailand so special.
Readers' choice: Thai Monkey Club