Forget the year of the pig. Culinarily speaking, this has been the decade of the pig. And even if you’ve tired of bacon tastings and Ibérico ham, you shouldn’t miss out on one of the best porcine dishes around, served at this Thai dining room. The red-curry roast pork, bathed in a sauce that’s alternately fiery and soothingly creamy, is reason enough to visit. A vegetarian version, with tofu, is also worthy. But the menu is loaded with interesting dishes you might not see elsewhere, including delicate lychee dumplings and decadent plantain fritters. If there’s anything to avoid, it’s the stuff you usually see, such as pad Thai and green-papaya salad.
Also good: Shrimp-and-pork dumplings; fried-catfish salad; fried flounder or catfish in chili-basil sauce; coconut sticky rice with coconut custard.
Open daily for lunch and dinner.
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
