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Phat Thai Restaurant Review: Chef-owner Mark Fischer's casual Phat Thai occupies a converted 19th-century storefront with brick walls and a distinctive tin ceiling that gives it an old-timey look. The cocktail crowd congregates at the bar or at the communal table that runs down the center of the room, while diners scoot into comfortable banquettes along the wall or window seats. Fischer’s contemporary Thai food bursts with color and flavor. Start with the mango-colored chicken-coconut soup (tom kha gai) or the lingeringly hot shrimp and lemongrass soup (tom yum goong); then move on to intense red curry with duck or the eye-popping deep-fried tilapia, served whole with seasonal trimmings. Desserts are a treat, especially the coconut sorbet and the makrut lime crème brûlée --- but the tropically tinged libations are even better.