Spicy Thai Lao is in a blink-and-you-miss-it south-suburban strip mall. But you don’t want to miss it.
Oon, Matt Eversman’s follow-up to Saigon Sisters, is ballsy but restrained.
Thai Dang of Embeya puts an Asian spin on maguey leaves, aka agave leaves.
Lincoln Square’s Rainbow Cuisine recalls the glory days of authentic Thai food.
Dose is dying, Beverly Kim moves on, and a fish sauce smackdown
Bristol/Balena chef Chris Pandel’s fish sauce
Perennial Virant’s Erin Hayes cooks up a fish sauce cocktail inspired by tom yam curry.
Superior Vietnamese fish sauce from Phu Quoc Island is said to be impossible to get in the United States, but it’s not if you know where to look.