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Nan Thai Fine Dining Restaurant Review: Chef Nan Niyomkul learned to cook in Thailand with her mother, who was a street food vendor, and the authentic cuisine reflects that fact. Order an assortment of appetizers to share to take advantage of the breadth of the menu. The green papaya salad with crushed peanuts and lime has to be one of Thailand’s superior dishes, and this interpretation is substantial enough to serve as a main dish; lamb chops, grilled pink as ordered, are paired with it to good effect. Thai flavors anoint the sweet and fork-tender beef short ribs with a silky panang curry. For dessert, aim for the house-made sorbets, especially the lychee flavor. Still lacking a much-needed rosé and some exciting Rieslings or Gewürztraminers, although there are a few good commercial offerings in the latter two genres, the wine list would support the food much more with an upgrade. Still, dining here is an exotic experience, one worth repeating at frequent intervals.