Casual Greek restaurant and cocktail bar. Tzatziki, gyros, souvlaki, that sort of thing. Outdoor seating in spring and summer. I go there a lot and the food is delicious.

Casual Greek restaurant and cocktail bar. Tzatziki, gyros, souvlaki, that sort of thing. Outdoor seating in spring and summer. I go there a lot and the food is delicious.

Thai cuisine is all about bold flavors, fresh ingredients, and a balance of sweet, sour, salty, bitter, and spicy tastes. Every meal feels like a mix of contrasts that somehow just works. You’ve got fragrant herbs like lemongrass, Thai basil, and kaffir lime leaves, paired with staples like fish sauce, chili, and coconut milk. Rice is at the heart of it all—jasmine rice is common in central and southern Thailand, while sticky rice rules up north and in the northeast. Meals are usually shared. There’ll be a spread of dishes—maybe a curry, a stir-fry, a soup, and a salad—all eaten with rice in the middle. The idea is to balance flavors across the meal rather than in just one dish. You might get the rich creaminess of massaman curry alongside the sharp, spicy crunch of som tam (green papaya salad) and the comforting warmth of a clear broth like tom yum. Street food is a huge part of everyday life. Walk down any road and you’ll find vendors grilling skewers of marinated meat, tossing noodles in sizzling woks, or dishing up hot bowls of noodle soup. Grab a plate of pad Thai, a bag of fried chicken with sticky rice, or a steaming bowl of boat noodles from a floating market. And if you’ve got a sweet tooth, there’s mango sticky rice, coconut-based desserts, and crispy pancakes filled with sweet custard. Different regions have their own twist. In the north, dishes like khao soi—a curry noodle soup topped with crispy noodles—are popular, while the northeast (Isan) is known for grilled meats, sticky rice, and punchy salads. Down south, expect fiery curries with plenty of coconut milk and fresh seafood. Even breakfast can be exciting—sometimes just rice and an omelet, other times noodle soups or patongko (Thai donuts) with sweetened condensed milk. No matter where you go in Thailand, the food is vibrant, flavorful, and often made to be enjoyed with others. It’s comforting, lively, and always about that perfect mix of flavors.

Thai cuisine is all about bold flavors, fresh ingredients, and a balance of sweet, sour, salty, bitter, and spicy tastes. Every meal feels like a mix of contrasts that somehow just works. You’ve got fragrant herbs like lemongrass, Thai basil, and kaffir lime leaves, paired with staples like fish sauce, chili, and coconut milk. Rice is at the heart of it all—jasmine rice is common in central and southern Thailand, while sticky rice rules up north and in the northeast. Meals are usually shared. There’ll be a spread of dishes—maybe a curry, a stir-fry, a soup, and a salad—all eaten with rice in the middle. The idea is to balance flavors across the meal rather than in just one dish. You might get the rich creaminess of massaman curry alongside the sharp, spicy crunch of som tam (green papaya salad) and the comforting warmth of a clear broth like tom yum. Street food is a huge part of everyday life. Walk down any road and you’ll find vendors grilling skewers of marinated meat, tossing noo...