Austin

(From September 2009) Although the menu mimicks the Westgate location’s, the decor borders on sophisticated rather than South Austin funky, with hanging paper parasols and reproductions of ancient Thai art. Fish cakes, a starter, came out rubbery, but a special of panang curry featured tender slices of beef in an addictively hot red sauce. Pad prik pao, bean-thread noodles stir-fried with seafood and chile paste, proved way more lethal than the menu’s promised “one pepper” rating. We soothed singed taste buds on sticky rice with salty coconut milk and slices of perfectly ripe mango. BYOB.

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(From September 2009) This sunny South Austin storefront triples as a kitchen, informal dining room, and grocery store. A handful of daily dishes, displayed in a deli case, range from ground bison with spicy green beans to green curry with tofu and summer squash. Owner and chef Jam Sanitchat sources many of her ingredients locally, including meat from Richardson Farms, natural chicken from Buddy’s, and vegetables from Austin-area farmers’ markets. For a crowd-pleasing entrée, order the pad thai with chicken or the pad see ew with Chinese kale and organic broccoli.

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