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Thai Spices Restaurant Review: Indulge your urge for the exotic at this Thai spot, where the focus is on fresh, spicy food served with friendly hospitality. The restaurant was founded by Pearl Pardee, who studied at Thailand's premier cooking school as well as with macrobiotic experts at the Vega Institute; she also teaches natural cooking classes at The Natural Cookery. Expect all the favorites, including a good rendition of pad thai, satay, hearty tom yum and tom kah soups, red and green curries and Thai-style sweet-and-sour dishes --- all served with a choice of chicken, beef, shrimp or tofu and an assortment of fresh vegetables. If you’re looking to cure what ails you, try the mint leaves and chile dish, a spicy stir-fry with onions, garlic and mixed vegetables. More sensitive palates will appreciate the cashew and vegetables plate, which combines vegetables sautéed with roasted cashews and garlic sauce. Of note on Pardee’s "latest delicacies" menu is the three herbs vitality, which mixes superfoods ginger, garlic and turmeric with colorful vegetables plus shrimp, chicken or tofu if you desire. Prices are reasonable, and there are also bargain-priced lunch specials. Appropriate to the environs, the menu includes plenty of macrobiotic options.