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2013 Winter Restaurant Guide: Thai 

Thai

BANANA BLOSSOM THAI CAFE
2112 Belle Chasse Hwy., Gretna, (504) 392-7530; www.eatbananablossom.com
Avocado, lettuce, carrots, red cabbage, mint and basil are wrapped in rice paper and served with spicy peanut dipping sauce. Red curry trout features crispy rainbow trout topped with coconut red curry, bamboo shoots, zucchini, carrots, onions and basil leaves and is served with jasmine rice. Reservations accepted. Lunch and dinner Mon.-Sat. Credit cards. $$

BASIL LEAF
1438 S. Carrollton Ave., (504) 862-9001; www.basilleafthai.com
Siam beef tenderloin is sauteed in wine-chili sauce with fresh vegetables, cashews and pineapples and served over jasmine rice. The menu also includes dumplings, curries, soup, noodle dishes and more. Reservations accepted. Lunch Mon.-Sat., dinner daily. Credit cards. $$

LA THAI UPTOWN
4938 Prytania St., (504) 899-8886; www.lathaiuptown.com
Chef Merlin Chauvin's jumbo lump crab cake is served with mixed vegetables and spicy Thai chili glaze. Pineapple fried rice is a sweet combination of shrimp, pineapple and raisins. Reservations accepted for large parties. Lunch and dinner Tue.-Sun. Credit cards. $$

SINGHA THAI CAFE
413 Carondelet St., (504) 581-2205 Carondelet shrimp features stir-fried jumbo shrimp served over fried eggplant with vegetables and spicy basil sauce. Pad thai can be topped with grilled shrimp, lemon grass chicken or tofu. No reservations. Lunch and dinner Mon.-Sat. Credit cards. $$

SUKHO THAI
1913 Royal St., (504) 948-9309; 4519 Magazine St., (504) 373-6471; www.sukhothai-nola.com
Chang Mai curry features northern Thai-style yellow curry with egg noodles, red onions, pickled cabbage, roasted chili paste and cilantro. Half boneless duck is served with basil sauce and stir-fried vegetables. Delivery available. Reservations accepted. Lunch and dinner Tue.-Sun. Credit cards. $$

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