And it would seem their predictions were on the mark. Their contemporary Elizabeth Street House, conveniently located next door to their established and popular Martini House, has seen a steady stream of patrons from the get-go. Specializing in the standard, spicy fare common to the lush and tropical, spice-laden Thailand, the renovated House is a beckoning dining retreat for those not feint of palette. Addressing all the taste sensations from sweet to bitter and sour, Thai cooking captivates the senses, and enhances and broadens the sense of taste. The artful blending of bitter chili's, sweet fruits, coconut and sugars, and the hot and tart flavours of lime leaf, coriander, curry pastes and vinegar, combine to elicit elated response from those of discerning taste and adventurous spirit.
Thai cooking is healthy eating, and many of the ingredients actually aid in digestion.
But the term spicy needn't be intimidating to those with less outgoing appetites. Thai House chef, Terry Campbell, will happily cater to every degree of spice sensitivity. A true find for the partners, Chef Campbell lived and worked in Thailand, emerging himself in the culture, and studying the art of Thai cooking alongside the great chefs of his region. He brought his invaluable skills home, and according to Kim, was quickly scooped up by the foursome who recognized a coup when they saw one. While she admits she's a tad biased, Kim touts the Pad Thai as one of the more memorable and tasty entrees on the menu.