174667 Wed Jun 22 11:41:33 -0700 2005 3 14 Washington DC & Baltimore Area 0 939238 Interest always seems low, but I really like this place and still feel compelled to write when something noteworthy comes up. I visited for lunch on Tuesday and decided to kick off with the fried squid, their version of which is one of my favorites: it’s coated in a very light breading (tempura-ish) and fried to a solid crispness that isn’t greasy in the least. The squid had previously been prepared as short, thick rings, which was quite nice, as the meat was very tender and matched the crispiness perfectly. However, this time the chef apparently decided to go with a diagonal cut, producing longer, thinner pieces that – while still tender and flavorful – really accentuated even more fully the finer aspects of a fry job done right (I’m a sucker for good crunch, what can I say). The squid is served with the sweet sauce that otherwise accompanies their spring rolls, to which I enjoy adding a dollop of chili sauce. Also along for the ride is a big piece of green onion that gets a matching hot-oil treatment. Rather than ordering an entrée straight away, I asked the hostess about a crispy pork and broccoli dish that I had heard mentioned several times in recent days. I knew it wasn’t on the menu, but both pork and broccoli are there and – to be honest – I assume by this point that they’ll put something together for me provided they have the means. She checked with the chef and, as I assume some of you are aware, pork belly and some measure of preparation are necessary for the dish; it simply wasn’t something they could throw together offhand. So, I ordered my first-ever dish of pad see ew, with the spice jacked up more than a few notches (and accentuated by the chilies-in-fish-sauce condiment). It was really tasty stuff; I’m surprised I’ve slipped this deep into my Thai experience without having tried it before. I obviously can’t compare to other incarnations of the dish, but I enjoyed it more than enough to ensure future orders. While I was eating, the hostess stopped by and asked if I would be around on Friday. Pointing out that I certainly could be, I was told that the chef would purchase the necessary ingredients for the crispy pork with broccoli dish and prepare it for me. So, I’m looking forward to that. I finished off with the mango and sticky rice, which still stands as the single best version of this seemingly-simple dessert that I’ve ever had. Wed Jun 22 11:41:33 -0700 2005 0 big o 1 939256 I just finished off a pretty good plate of "crispy pork w/ chili basil sauce" at Bangkok 54. They always have pork belly on the menu, a couple of versions, the w/ broccoli one, too. Their market also carries it fresh. Wed Jun 22 13:11:35 -0700 2005 939238 0 Rob64 1 939305 I plan to be staying in Crystal City over the July 4th holiday. My children have expressed interest in trying Thai food, and I'm thinking this is a good place. Do they have a Web site with their menu posted? Also, what is the approximate price range? Any hints on navigating DC for the fireworks also appreciated. Thanks. Vince Thu Jun 23 08:44:08 -0700 2005 939238 0 Vince 2 939390 Hi, Vince. Urban Thai would probably be a good place to introduce kids to Thai cooking. Their version of the ultimate beginner-Thai dish -- pad thai -- is honestly the best I've ever had. I've been bringing friends/co-workers there for months now, and several have yet to bother ordering anything else. Another dish that would be very kid-friendly is the Meang Kum, which is a traditional Thai build-it-yourself appetizer. They give you four big shrimp and a set of leaves covered in peanuts, toasted coconut, and lime to wrap them in. The sauce they serve with it is sweet and really tasty. My favorite dish, which I ask them to jack up the spice on to obscene levels, is the Kra Pow -- pork (or whatever you want) cooked with peppers and onions, covered with basil and served with rice. The drunken noodles are basically the same dish, but with wide, flat noodles instead of the rice. I'm also a big fan of their version of Prik King, which is usually made by cooking meat and green beans in a red curry sauce and some kaffir lime leaves. Urban tosses in a bit of a twist by taking the green beans, frying them (beautifully) in a light coating, and serving them on the side. They'll prepare it the traditional way if you ask, though. The bourbon chicken is a very accessible grilled chicken dish that's served with papaya salad and sticky rice. It's actually a (not quite literal) ton of food, with half a chicken and large portions of the salad and rice. Dessert-wise, in addition to the mango and sticky rice, the banana roti is quite good. Prices, for dinner, hover in the $8 - 12 range for most of the menu. I remember the hostess, Pam, mentioning to me that they had purchased a domain, but the site doesn't appear to be up as of the moment. Regarding the fireworks -- I actually live in NY, and will be up on my roof come July 4th. Can't really help you there. Fri Jun 24 11:14:49 -0700 2005 939305 0 big o