Formerly: Get over the cheesy moniker and get yourself into En*thai*ce for a more authentic, indigenous selection than you'll find at most Thai restaurants. While still carrying age-old favorites like pad thai, panange curry and pad see ewe, owners and chefs May and Suradet Yongsawai pride themselves on including flavors and spices that stand out from what the West is used to in terms of Thai fare.
With entrees that average $6.50, there's no reason to skip an appetizer. Get out of your comfort zone and try the deep-fried bananas coated in coconut butter and sesame seeds, a pleasant swap from typical Vitamin C-less fried starters. Enjoy the sweet, tangy flavor of the mussamun curry, succulently flavored with tamarind juice. Go even more exotic with the prig khing curry, with your choice of meat stir-fried with string beans and kefir lime leaves. Bring your meal full-circle and end with the kow tom mud, a steamed banana leaf stuffed with sweet sticky rice and banana.
With a dining room that can only be described as peacefully minimalistic, En*thai*ce seats just 25 people and is perfect for a relaxed meal. Many of the dishes can be adjusted for spiciness, and the Yongsawais can cater to vegans, vegetarians and even diners with wheat allergies. If you still like your meat but want to go a little healthier, brown rice is available upon request. BYOB.
Average cost: <$10
Centerstage Reviewer: Laura Brown