Eastside Road, February 12, 2010—
OUT TO THE LOCAL Thai restaurant for dinner. Well, "local" involves a nine-mile round trip, but it's the closest place to eat. Normally I don't do Thai, but a couple of friends wanted to get together there, and one should always try out a new local, and Tomi is a recent addition to the scene, so why not.After a few appetizers, most of which involved shellfish with legs and thus eluded me, I settled into a platter of pad pik king, stir-fried pork with green beans, onions, and chili peppers in curry, white rice on the side. How hot, the pleasant waitress asked, on a scale of one to five? Oh, I said, wondering how high their five might be, let's say a little past four. It seemed more like a three on the palate, but it was good.
Oh: and though the restaurant was full, with a fairly large family at the next table, we could converse easily. What a pleasure!
Viognier, Cameron Hughes (Santa Barbara county), 2007: smooth and characteristic
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