Taladwat

At Taladwat, curries cook for at least four hours—so the sauces here have more complexity and slow-burn heat than at most other Thai restaurants. Turmeric curry chicken and curry pork belly with water spinach, kaffir lime and coconut milk, for example, are luxuriant. Those in the market for vegetables will enjoy the likes of sautéed Asian greens with boiled peanuts; vegetable green curry; and soy-braised tofu, mushrooms and ginger. Picnic tables, ideal for large groups and sharing, line the rustic Hell’s Kitchen space.