Uncle Boons
GO HERE: for unfamiliar spins on Northern Thai flavors in a transportive NoLiTa space from husband-and-wife chef-owner team Matt Danzer and Ann Redding. The chic staff will do their best to warn you about the spicy flavors ahead, but forge on. Some of the menu's best flavors are hiding behind tongue-tingling chilies.
ORDER THE: mieng kum, a sweet, salty, tangy shrimp snack wrapped in delicate Betel leaves; pla muuk, baby octopus fresh from the charcoal grill; khao soi kaa kai, golden curry with fall-off-the-bone chicken drumsticks; laab neuh-gah, a chopped lamb salad drenched in a sour, spicy sauce; and the coconut sundae with palm sugar whipped cream and candied peanuts for dessert.
THE VIBE IS: Eclectic Thai kitsch, with a mix of wicker, florals, traditional masks, and portraits of Thai royalty. The buzzing dining room fills up fast, so either opt for an early dinner or put your name down and swing by the nearby Botanica Bar for a pre-dinner drink. Oh, and don't miss the hilariously translated B-movie posters in the bathroom.
PRACTICAL STUFF: Reservations for parties of eight or more. Open Monday-Thursday, 5:30—11 p.m.; Friday & Saturday, 5:30 p.m.—midnight; Sunday, 5:30—10 p.m.
