Step in to Thai Spice through the glass doors and you’ll find a small-sized place, beautifully adorned. Underneath glass-topped tables are rich-looking black tablecloths with gold embroidery that mesh nicely with gorgeous zodiac-sign fabric wall hangings from Thailand. The walls—a color somewhere between Grey Poupon and French’s mustard—are soothing, and work well with burnt-orange-colored floor tiles. It’s a smallish restaurant, but not cramped. Since the kitchen at Thai Spice makes virtually everything to order from scratch, it’s not the best place to dine if you’re in a rush. So mellow out and order an appetizer to munch on while you await the entrees. A good choice is the curried potato, ground beef and pea-stuffed fried puff pastry called “samosa."
There’s an extensive variety of entrees to select from at Thai Spice, either as part of a lunch combo or as dinner entrees. All the usual suspects are there: a zippy beef dish with coconut milk and red curry; chicken with green curry, Thai eggplant, green beans and Thai basil; and a wonderful dish called “pad golok” which is tender (but not overcooked) steamed beans, carrots, broccoli, zucchini, onion and peppers topped with a luscious warm peanut sauce.
