Rain could be overlooked as one of many panaAsian restaurants established in the '90s, most of which ceased to be on the cutting edge long ago. The current chef is an alumni of union Pacific and Bao 111, and the food, on a recent visit, reflected this cooking cred and food knowledge. Favorites include: tamarind glazed spareribs, charred beef with toasted rice and fresh papaya, salt-and-pepper shrimp (thankfully with the crispy shells left on), Thai-Style Bouillabaisse, Jungle Curry Shrimp, and Penang Beef. The main drawback here is too-loud music.
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