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Prakin Gamble purchased 400 pounds of tiny chilies before opening Lanna Thai, a smart, simple restaurant with antique paintings and artwork. Gamble dries and freezes the fiery Thai peppers at their peak and infuses them into sauces and curries. But she completely ran out before her one-year anniversary in October 2010. To celebrate the occasion, Gamble bought another 1,000 pounds of Thai chilies in anticipation of a banner year and added specials that reflect her southern Thai heritage, including a noodle salad with peanuts, roasted coconut, cilantro, and lemongrass. Sprinkle a little dried chilie on the sweet and sticky pad thai; otherwise, see if you can handle the chilies in the fish sauce. If you’re brave (and I mean brave), order Gamble’s extra-spicy house-made curry. The mango salad and coconut soup are particularly good if you’re not into meat or heat. Lunch and dinner daily.
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