Land Thai Kitchen

Land Thai Kitchen Restaurant Review:

Nearly every night, Upper West Siders quickly fill this handsome, small restaurant full of lanterns hanging from a painted tin ceiling and flickering candles. Land Thai's chef David Bank was born in Bangkok and spent time as sous chef at Jean-Georges Vongerichten’s Mercer Kitchen. Much of the Thai cuisine is familiar to New Yorkers: noodle dishes, curries and stir-fries. At dinner, skip the bland papaya salad in favor of the grilled beef salad. The meat is tender and served atop a fiery yet balanced mix of watercress, green apple, chilies, fish sauce and lime juice. As for entrées, wok-seared shrimp are plump, tender and redolent of ginger and garlic, and pad see ew delivers a carb fix. Look for a great-deal lunch special for $9. Choose from black sesame, pistachio and espresso ice cream for dessert, or better yet, try the just-sweet-enough, rich baked taro root pudding. Sip a Thai iced coffee or a Singha. The wine list is short and affordable.