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Thai Chili's flavors struck with a lucidity and balance rarely seen at Dallas Thai restaurants when it first opened. Everything was fresh, vivid and deftly seasoned. No ingredient was given short shrift. And surprisingly, the restaurant has held true to this course through ten years now. The menu rarely changes, but it's difficult to grow tired of anything so well prepared.
True Thai pierces the mouth like a laser, with cleanly articulated flavors delivered with succinct accents. Chile must strike but not ravage. Citrus must stoke but not reap strangling winces. Fish sauce and lemongrass aromas must arouse but not descend into a choking stink fog. Thai Chili chisels out these flavors and aromas with sharp definition and grace. Pad Thai is delicately woven and firm with a pronounced but not overbearing peanut flavor. Seafood--whether it's shrimp, mussel or... More »
Years ago, in faster times, my friends and I frequented a Thai restaurant on Chicago's North Side, a place I'll never forget, though I can't seem to remember the name. But the decor and ambience stick in my mind. Seat backs loosely attached to... More »
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