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PINTO GARDEN in the West Village Debuts New Spring Menu

There has never been a better time for both vegetable-focused and Thai restaurants in New York City. And now Pinto Garden in the West Village is debuting their delicious new spring menu offerings.

Chef Teerawong "Yo" Nanthavatsiri, whose dishes are inspired by his native Bangkok and throughout Thailand's diverse regions, has created selections that are brimming with vegetarian and vegan offerings, including vegan fish sauce made from Japanese seaweed. He also crafts riffs on everything from Northeastern Thai Whole Fish to Kao Soi to classic Thai late night bites. Check out some of the exciting spring menu items.

Banana Blossom Salad - Roasted banana blossoms (their taste and texture are similar to artichokes) served their hollowed out shell and tossed with coconut cream, palm sugar, lemongrass, kaffir lime, mint, spicy chili jam and roasted peanuts, resulting in an array of flavors and textures.

Vegetable Tempura with Vegan Fish Sauce - Lightly battered mushrooms, French beans and more, to be dipped in a vegan "fish sauce" that get its umami boost from Japanese seaweed called wakame.

Wild Mushroom Larb Salad - Meaty king oysters and aromatic shitakes mixed with lemongrass, kaffir lime leaves, mint and toasted rice in a spicy lime dressing.

Manila Clams - Chef Yo's take on one of Thailand's favorite late-night snacks, featuring an addictive sauce made from sautéed chili paste, garlic and fresh basil.

Num Prik Pasta - Central Thai Noodles meets an Italian grandmother's pasta dish. Chef Yo makes fresh cavatelli in house and finishes the al dente pasta with a spicy-sour muck bean curry sauce, fresh chili paste, peanuts and coconut taste. At first glance it looks like a Nonna's red sauce dish, but the bold spicy-sour flavor is quintessentially Southeast Asian.

Whole Branzino for Two - In true Northeast Thai style, diners can make their own lettuce wraps with the flaky, skin-on whole fish, fresh herbs, vermicelli noodles and two sauces (spicy lime and sweet chili peanut dressing).

Kao Soi Short Ribs - Chef Yo serves this Northern Thai curry dish with unctuous slow-braised short ribs instead of the traditional chicken, but sticks with tradition when it comes to the herbaceous, coconut milk broth, along with the combo of steamed egg noodles and crispy egg noodles. Pickled cauliflower cuts the richness.

Pinto Garden's Thai Style brunch is served Saturday to Sunday from noon to 4pm. They also have lunch, Monday to Friday from noon to 4pm. Dinner is served Sunday to Thursday from 5 pm to 10.30 pm; Friday and Saturday from 5 pm to 11.30 pm.

Pinto Garden's Chef Yo was featured in our "Chef Spotlight." Read all about him and his career at /bwwfood-wine/article/HOLDChef-Spotlight-Chef-Yo-of-PINTO-GARDEN-in-NYC-20170116

Pinto Garden is located in the West Village of Manhattan at 117 West 10th Street, New York, NY 10011. Call 212.366.5455. The Pinto Garden location in Brooklyn Heights is located at 128 Montague Street, Brooklyn, NY 11201. Call 929.337.7732. For more information, visit the Pinto Garden web site at http://pintogarden.com/.

Photo Credit: Courtesy of Pinto Garden

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From This Author Marina Kennedy

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