Widely considered one of North America’s most outstanding Thai restaurants, Lotus of Siam ignites the passion of its loyal clientele with its incendiary dishes hailing from the northern Issan region. Be forewarned: The owners’ family recipes, along with Chinese and Burmese influence, form an extensive menu of highly authentic dishes spicy enough to set Wayne Newton’s coif aflame. Deep-fried whole catfish, grilled sour pork sausage and crispy mussel omelets can be offset, however, with a refreshing choice from an award-winning wine list. The small selection of excellent house-made desserts helps to further cool flaming palates.
Dinner reservations recommended. Full bar. Serving lunch Mon–Fri, dinner nightly.
James Beard Foundation: Saipin Chutima, Best Chef: Southwest Award, 2011
"Those in-the-know order from the special northern Thai menu that features generally milder dishes than those of central and northeastern Thailand. Among highly regarded choices are khao soi — Burmese-influenced egg noodles in curry sauce and coconut cream garnished with sliced red onion and lime."
— Gayot
Widely considered one of North America’s most outstanding Thai restaurants, Lotus of Siam ignites the passion of its loyal clientele with its incendiary dishes hailing from the northern Issan region. Be forewarned: The owners’ family recipes, along with Chinese and Burmese influence, form an extensive menu of highly authentic dishes spicy enough to set Wayne Newton’s coif aflame. Deep-fried whole catfish, grilled sour pork sausage and crispy mussel omelets can be offset, however, with a refreshing choice from an award-winning wine list. The small selection of excellent house-made desserts helps to further cool flaming palates.
Dinner reservations recommended. Full bar. Serving lunch Mon–Fri, dinner nightly.
James Beard Foundation: Saipin Chutima, Best Chef: Southwest Award, 2011
"Those in-the-know order from the special northern Thai menu that features generally milder dishes than those of central and northeastern Thailand. Among highly regarded choices are khao soi — Burmese-influenced egg noodles in curry sauce and coconut cream garnished with sliced red onion and lime."
— Gayot