We visited this restaurant with 4 others and enjoyed our time. The owner and chef, Tommy Xomvimane, came over to our table and asked how we liked the food, spoke about where he came from in Laos and his experiences in Thailand.
There is not a liquor license yet so we brought our own wine and there was no corkage fee. We appreciated the chance to have a sauvignion blanc and chardonnay with our meal.
The food was good. We were offered spicyness on a scale from 1-4 and chose 2. We found it to be hotter than other Thai restaurants so beward of saying 3 and espcially 4 unless you are very comfortable with what you might be served in Laos and Thailad. There were soup, salad, curry wth rice and noodle dishes.
Many of the dishes were gluten free and the staff was very helpful accomodating our needs. There were vegetarian dishes as well.
We enjoyed our time there and will certainly return. I think the food was a bit more "native" than the other Thai restaurants that cater more to the western palatte.
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