Chef-owner Bobby Kornsuwan has cooked in, owned or co-owned a succession of progressively more sophisticated Thai restaurants. Before opening Jasmine, he spent six months under the tutelage of haute-cuisine chef Emil LaBrousse, and the experience shows. Best bets are his sparkling executions of Thai salads; the delectable pla pad cha, chunks of fish filet sautéed with red curry paste; steamed chicken wrapped in minty pondan leaves; crispy shrimp in hot-sweet chili-tamarind sauce; and gai ob, marinated Cornish hen with sticky rice and spicy pureed mushrooms.
Payment Type: All Major Credit Cards, cash
Parking: Free, Lot Available
Reservations: Not Necessary