Lemongrass Thai

Lemongrass Thai Restaurant Review:

Chef-owner Toi Sawatdee still starts her morning the same way she has for years, gathering fresh vegetables, fruits, meats and seafood to use for that day's lunch and dinner menu. This commitment to freshness along with Sawatdee's skills is what sets Lemongrass apart. Sawatdee's menu reflects a wide array of traditional items as well as creative signature dishes like Thai stick---skewered prawns wrapped in a crêpe, deep-fried and served with tangy sweet-and-sour sauce. Mieng kum is a savory mixture of roasted coconut, peanuts, ginger and red onion served with wedges of lime and crisp, bright green spinach leaves to wrap it in. Belly-warming curries include a spicy green chili curry cooked with coconut milk, sweet basil, eggplant and green pepper. Tofu, crisp on the outside with a marshmallow-textured inside, is a deceptively simple treat. Tables are close together, but the wall-spanning banquettes are strewn with colorful pillows, adding an illusion of space between diners, and Sawatdee has the noticeably serene room blessed several times a year by Buddhist monks.