Thai owners satisfy a double demand with expertly prepared Thai and Chinese fare. Spring rolls are fresh and greaseless, stuffed with shredded vegetables. Larb tofu is marinated bean curd, chopped and tossed in the deep fryer. Black bean and red curry rival each other for best sauce; pad thai is the house specialty. Lunch and dinner.
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Years ago my family frequented a restaurant that was actually two in one. Same owners, same kitchen, but the right side served Chinese food, the left side Japanese. Moreover, what you ate depended upon where you sat. If you were dea...
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