Montree and Somnuk Arpachinda were pioneers in bringing Thai fare to the area, and they carry on at the colorful hideaway they opened in 1983. Beef, pork, chicken, vegetable and seafood entrees come in styles ranging from simple sautes with bamboo shoots, mushrooms and green onions to hotter-than-Szechuan treatments like Thai curry, lime juice, lemongrass and hot peppers. Not a lot of Thai restaurants offer beer and wine. This one does.
This article appears in Jul 2-8, 1997.
