Just bring it. The worst thing they can say is no. I’d only do cold light beer at these places or really dry white wine.
I’m really hoping they take the warnings about not making food for the freaking LA times readers palate… i can’t forget when she said “many people don’t like it”
do you really find it all that surprising? not everyone who patronizes a popular restaurant has the palate to appreciate the cuisine served there, ethnic or otherwise. some people collect restaurants like badges. others come with preconceived notions and are disappointed. the chances for under-appreciation increase when you deal with asian cuisines whose cultural aesthetics embrace contrasts and balances not just in flavors but also in textures in much greater measure than in cuisines with western/european roots.
having said that, just because something might be authentic it doesn’t mean it has to appeal to everyone either. i mean, if you made an authentic horses–t sandwich i’d pass.
They are changing up to suit spice fearing palates from a cuisine and heat level that won them the accolades. That’s most upsetting to me. They were very busy, no need to please the spice pussies. There are plenty of non spicy dishes there
The place got attention for not serving the same Americanized stuff as most Thai places. If they Americanize their food in response to the ensuing crowds that could in the not very long run kill their business.
papaya salad. i preferred this iteration to the previous one; the julienned papaya retained a crunch that was lacking the last time we had it. also, the roasted peanuts provided a texture contrast as well as an interesting “roasted” finish on the palate.
khao soi, this order included lime, crunchy… somethings (i forgot to take a pic) and something else on a separateplate that my friend mixed into the khao soi that resulted in the color change (before/after) and deepened the flavor while retaining the richness of the coconut.
sour pork with egg. it’s the pork itself that makes the dish special. the closest thing i can think of is an alsatian sauerkraut/ribs recipe i had once.
actually, it’s as much what i use - a phone only a step up from a flip phone. the optics are dismal. i didn’t change any settings while taking pics today. i never do.
