Description
Snacks are what Thai Lotus does best. Triangular curry puffs like rangoons stuffed with Indian samosa filling; Thai-style dim sum dumplings still hot and damp from the steamer; skewers of chicken satay and simple fried shrimp served with a side of Thai sweet and spicy sauce that hits you in the mouth with an unusual and unexpected balance of the two. Yes, the kitchen cooks up an entire menu -- seven kinds of curry, six salads, stir-fry entrees and all the noodle dishes common to the transplanted Thai canon -- but most people come here for the apps, for bowls of soup, and for the house-special rotisserie chicken: half a chicken, hacked into chunks of tender, juicy white meat still on the bone.
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