Kittichai
60 Thompson
60 Thompson St. (Spring St.) 
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New York, NY 10012
212-219-2000 | Make Restaurant Reservations
Cuisine
Open
Breakfast, Lunch & Dinner daily, Brunch Sat.-Sun.Features
- Heart-healthy dishes
- Romantic setting
- Full bar
- Reservations suggested
- Outdoor dining
- Open late Fri.-Sat.
- Valet parking
- Casual dressy
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 As you enter this SoHo hotspot in the 60 Thompson hotel, you'll quickly notice model hostesses, teak cabanas with ottoman seating and black bamboo screens, goldfish swimming in a gorgeous aquarium, and walls that are cut by laser to form a poem about the restaurant. The owners, Robin Leigh, Michael Callahan, Jean-Marc Houmard and Huy Chi Le, are no strangers to Asian motifs, having opened Indochine, BondSt, and Republic, but this is something far more seductive, unless you don't find loud restaurants seductive. One oddity to note: the bare tables are set with chopsticks, even though Thais eat with forks and spoons. Those expecting the fiery blasts of the kind of food you actually find in Thailand or even in the storefront Thai eateries that dot American cities, will not find much of it here. Only one of the dozen or so savory dishes we tried had all that much chile-spiked heat. Nevertheless, most of the food was delicious, starting with a cute little tartlet with minced chicken, dried chili and coriander. Very good and a lot of fun to eat were Siamese spiced crispy chicken lollipops marinated in tamarind-palm sugar. These two fall under the category of Thai Tapas, so we moved on to a superb galangal and coconut soup with chicken, lemongrass and kaffir lime. Clay steamed mussels, the one dish with a lot of chile here, lost in the bargain, because the heat and spices overpowered the delicate shellfish. Among the entrees we liked most, prawns cooked in a clay pot with glass vermicelli, scallion, and bits of prosciutto was very good, and marinated loin of lamb with a trio of eggplants, Thai basil pesto, and some foie gras snuck into it was much better and balanced than a lackluster, too-sweet honey-glazed duck with a Champagne/mango and micro-bok choy accompaniment. The wine list is serviceable, though it's very difficult to match wines with Thai food. There is a lot of conceptualizing here, from the front door to the last sip of tea, and it's all very appealing.
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