This underground, 28-seat restaurant specializes in the hot, sour and herby notes of northeastern Thailand, doesn't take reservations and offers only a seven-course, family-style menu.
The Burger Americain is made with two slim, seared patties tucked into a golden bun baked in-house, draped with American cheese and topped with a few tart pickles, plus its own mystery sauce. Read more.
The anchovies in green sauce are cured rather than cooked, are set off by a generous helping of a tart green sauce redolent of parsely, lemon and capers and half of a soft-cooked egg. Read more.
Order the pumpkin curry. Tender kabocha squash is the sweet counterpoint to the fire and kicky basil in this traditional Thai red curry. Read more.
Drink up. Estadio's gin and tonic, aka the Gintonic, showcases the drink's Spanish twist. They couple Old Raj gin or Tanqueray No. 10 with house-made orange-flower tonic.
The bartenders are following all of the mixology rules—the emphatic shakes and swizzles, the ignited lemon peels—but without any of the pretense. Read more.
With no gas lines in the kitchen, Langhorne relies almost solely upon live fire. Snapper, rockfish, pork belly, quail, Camembert: You name it, and Langhorne can cook it over fiery embers. Read more.
