ELV note: The following article/review was posted today on the Las Vegas Weekly website, and will appear in print tomorrow. Click here to read it in its on-line format (slightly edited from how it appears below) , or continue below.
Photo: Beverly Poppe
Thai restaurants in America too often come in a one-size-fits-all formula. One Panang curry or pad prik king can taste pretty much like any other, most curries all come from the same cans, and if you’ve had one larb you’ve had them all. Most Thai restaurateurs don’t deviate from these formulas – in fact they depend on them – because they know it is this familiarity that helps them capture the customers who crave the sweet-savory-spicy trifecta of flavors for which this cuisine is famous. Continue reading “WEERA THAI in Las Vegas Weekly”