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Katy and Bill Heinzman opened Tuk Tuk in 1998, naming their Thai café for the three-wheeled motorized taxis popular in Bangkok. The updated space features modern hanging light fixtures shaped like snail shells, large mirrors, wooden banquettes, and an overall red motif. As for the food, start with delicate steamed shrimp and scallop dumplings, bathed in mild green curry sauce, or the traditional larb (ground chicken with citrus, palm sugar and mint). Beef waterfall features charbroiled sirloin strips dressed with spicy chili-lime sauce and rice powder. Tua kak is a pungent but tasty string bean dish cooked with shredded pickles, Chinese radishes and dried shrimp. Grilled selections are a particular strength of chef Aoi Rattanamanee. Chicken is marinated overnight in garlic, cilantro and black pepper, fostering deep flavor. Tuk Tuk offers ubiquitous noodle dishes like pad thai and pad see ew, but opt instead for stir-fried rice noodles with crab, egg, garlic and chilies. An eclectic drinks list includes Thai iced tea, wine and saké, plus Thai beers and soju cocktails. For dessert, bypass crème brûlée and order mango with sticky rice or coconut flan.
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