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THIS RESTAURANT IS CLOSED Tamarind Restaurant Review: Tasteful, understated décor with friendly and efficient service under the watchful eye of owners Charlie and Nan Nikomkul make dining here always pleasurable. Central to real Thai food is the ability to stimulate all of the taste senses. Chicken soup (tom kha gai) in a light coconut broth with lime juice, chili peppers and shallots is a softly sweet, tart, salty and spicy amalgamation of flavors that does the job brilliantly. We also like to start with the fish cakes with cucumber salad and the even spicier broiled steak (yum nuea nam tok) refreshed with lemon grass and mint leaves or the milder yum nam sod, with its perfectly melded flavors of lime juice, ginger and coriander on cooked minced pork. Outstanding salads take the genre to a whole new level. Roasted duck with chili peppers and cashew nuts is just one to note. For golf champion V J Singh, owner Charlie Nikomkul prepared a dish that has become a house special: baked Chilean sea bass with three flavors---sweet, sour and spicy. The wine list isn't long, but it has some choices that actually go with this cuisine.