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Sripraphai is opening a second branch in Williston Park

Fellow hound David W has just reported on the OBB that Sripraphai is opening a second restaurant in Williston Park at 280 Hillside. Holy cow! I love this place and have for many years. If you have only eaten Thai in the tristate area this place will change your view of the entire cuisine. It is without a doubt a mind blowing experience. Authentic and delicious, it is worth a trip from anywhere. I get to the Woodside branch at least twice a month, I will be at the new branch once a week. I just called and they hope to open at the end of March.

whttp://www.sripraphairestaurant.com/

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  1. Holy S!!!! Can i curse on here, that is the most exciting thing ever. I work so freaking close its like a dream come true.

    1 Reply
    1. That's pretty cool. My wife dragged me from LI to Brooklyn when we got married and she always throws there are no good restaurants in LI in my face. At least we have Sri out there, one of our favorite spots.

      1. This is too cool! We should all make sure to visit often when it opens, and tell everyone we know, so that it gets off to a good start.

        1. OMG! There is a God! And for Great Chinese check out Fortune Asian Bistro in Carle Place for Flushing style cooking!

          1. consider me an officially jealous connecticut resident. That is great news. I hope they keep up their same quality as they expand. The world is a better place with Srip...

            3 Replies
                1. re: abu applesauce

                  A woman i work with who lives a couple of blocks away is keeping an eye on it for me. She said that some weeks there is tons of work being done by what appears to me many workers, and other weeks it looks like no one is there and they aren't doing anything. I happened to pass by tonight for the first time in several weeks, and to me it doesn't look close. I told her to tell me if she ever sees any signs announcing an opening date.

            1. Someone please tell me it's still opening??!!

              6 Replies
              1. re: monalisawoman

                Called today to Woodside, was told a month and a half.

                  1. re: Scott_R

                    Ok, got some news. I havn't called it. I hate calling restaurants and asking weird questions. My co-worker who lives right near there says the awning is up. There is a phone number on the awning. It is 516 280-3779. Someone call and find out when they are opening and please give us the news. She also said in her opinion the opening looks close. She wouldn't be surprised if they open in the next week or so.

                    1. re: jpf1980

                      "We're sorry, your call did not go through."

                      Looks like the line isn't active yet.

                      1. re: jpf1980

                        Just tried the phone number. Does not go through. Queens is closed today.

                        1. re: phantomdoc

                          Called Queens. Should be open middle of October.

                  1. Prediction: As with most LI restaurant openings, everybody is going to stampede this place like a wild cattle run. The owners of Srip are going to be in for a rude awakening as they discover the NYC and LI restaurant patrons are two totaly different animals. Me personally I'm planning my first visit on a cold quiet mid-January weekday night when I know I'll enjoy an up to snuff Srip meal.
                    Honor system: no reviews unless you visited twice, and no reviews for the first two months if you went on a Saturday night.

                    3 Replies
                    1. re: byrd

                      I'll probably try to do lunch during a weekday.

                      1. re: Scott_R

                        I work close enough--I'll try a weekday lunch as well, but I like byrd's honor system suggestion.

                        1. re: abu applesauce

                          I think byrd's idea makes an assumption that its not going to be as good as woodside. What if it is! I am going to try to be there next friday night. If it's as good as the dishes i've had at the original location then i'm going to let everyone know. If it is dissapointing, then i'll agree, the kitchen may need to work out the kinks.

                    2. Drove by last night and there was a big sign in the window announcing a grand opening tomorrow, Oct. 15.

                      6 Replies
                      1. re: EZ Pass

                        I had no idea they were opening a satellite place, but chanced upon it tonight, went in, and found I was crashing the friends and family opening party. Politely asked to return tomorrow. Tried to explain I was the first gringo customer at the Woodside branch, but the manager wasn't much grokking me, and I felt bad about crashing, so I hustled back out. I have never in my life seen that manager in Woodside, and I've been a customer there since, again, pretty much the week they opened. We'll see...........awfully small case for desserts and pastries and things, but there were pork rinds in there, which is a hopeful sign.

                        1. re: Jim Leff

                          Most important consideration for me as far as the refrigerator case -- were they selling curry pastes? At Woodside, they have 5 or 6 varieties - though not labeled with the basic "red, yellow, or green." Some have the ingredients in English, some not. The best seem to have a lot of shrimp paste in them.

                          1. re: sbp

                            Incomplete selection last night. Manager said it'd be filled by today. They seemed to have similar labels to the Woodside place. But it's only one medium-sized case, not the full wall. OTOH, I doubt many Long Islanders will want to buy that stuff.

                            1. re: Jim Leff

                              Gotcha. I'll tell you, using their curry paste in place of even a good brand of canned like Maesri makes a HUGE difference. Very fresh tasting, and very hot.

                          2. re: Jim Leff

                            The manager is a young man who told me his mom is the owner in Woodside. Is the unhappy looking man that runs the cash register in Woodside her husband?

                            1. re: stuartlafonda

                              I've always figured so.

                              I have no doubt the LI manager is family. But, again, I've never ever spotted him in the restaurant. But hopefully mom's supervising.

                        2. Went for lunch today - quite busy for being open less than 2 hours. Place looked great – food was amazing as expected.

                          9 Replies
                          1. re: Roslynjohn

                            We thought about going tonight for dinner. I called at 6 pm and asked to make a reservation for 2 people at 7. The person who answered said not to worry about it, just come over. He gave the impression that they were empty. The reality was that they don't take reservations for 2 people, but that is not what he told me. We got there and the place was packed. People were waiting for tables. My husband went to tell the manager, or whoever it was, at the bar, that I had called and what I was told. After a stressful day at the office, he didn't need the other people waiting to make remarks about what he was saying. If they like to go and wait at restaurants for dinner, fine, but that is not our thing. When things calm down, like I know they will because of the location, they will be praying that a local like us calls and wants to come. Not sure that will ever happen.

                            1. re: robinsilver

                              Robin, I was there yesterday at 8:15 and there were a few open tables, we got a four top in about five minutes.We would have sat without any wait but they had a little of the expected opening night disorganization. I would bet that during the week or at off hours will be the way to go, just like in Woodside. By the way,and most importantly, the food was perfect and tasted just like it always has in Queens.

                              1. re: stuartlafonda

                                I went tonight, the food was great, the service was great, very nice and friendly. Got there early, like maybe about 5:20 or so, and left at around 6:15, when we were leaving at least half the place was empty. Not sure how between 6:15 and 7 it got that busy, but i guess there are just a lot of people looking to try the place out.

                                1. re: stuartlafonda

                                  "the food was perfect and tasted just like it always has in Queens"

                                  The model for this sort of undertaking is to send the top chef from the original locale out for first few weeks to train the staff and make sure the place opens at a high level. The questions are:

                                  1. how's the food in Woodside right now, with the top chef away?
                                  and
                                  2. how's the food here going to be when the top chef leaves?

                                  Meanwhile.....enjoy! ;)

                                  1. re: Jim Leff

                                    As someone who has been going to the original location for some years now, and who just had a wonderful bowl of Cornish Hen Tom Zap that had a perfect balance of sourness and sweat-inducing heat this afternoon, I'll vouche for the high standards of food quality at the Woodside flagship. Don't take my word for it, though. If you peruse recent threads over the past few years, you'll notice comments like mine from longtime customers and posters alike.
                                    p.

                                    1. re: Polecat

                                      That's good news! Though given that the new place has just opened, I'm not sure Woodside reports from further back than a couple of days would be meaningful re: the issues I was talking about.

                                2. re: robinsilver

                                  When I've been to the Woodside location, it was clear English was a second language for the staff. Which is pretty typical for ethnic restaurants in ethnic neighborhoods. Whether I'm having Colombian in Queens, or Salvadorean in Brentwood, or Indian in Hicksville, you need to relax and roll with the punches (within reason), epecially when it comes to language issues, waiting for a table, or your preconception as to what constitutes a proper dining experience.

                                  If "your thing" precludes waiting for a table under any circumstances (like, say, the first 2 days of a much awaited restaurant), then stick to "fine dining" establishments that insist on reservations.

                                  Your loss.

                                  1. re: sbp

                                    Robinsilver, he's right. The fellow you spoke to on the phone may well have been overwhelmed and/or not completely fluent in English. I'm sure he was not trying to deceive you on purpose. If you care about Thai food, you won't want to boycott Sripraphai on the basis of this incident.

                                    1. re: EZ Pass

                                      I am sure at some point I will try it, if even just for take out. Seeing at is just over a mile from my house, as well all know, in LI terms, that's around the corner for good Thai. I know that when Paradise Island, located just down the street, changed to a Vietnamese restaurant, it was packed. Now, it never fills up. I don't think language was an issue with the person I spoke to, BTW, he didn't have a heavy enough accent for that. As jpf said, at 6:15, the restuarant was only half empty, I guess he didn't realize when LI restaurants fill up.

                              2. This is NOT a full review of Sri....Went tonite, against my better judgement. It was VERY crowded but a table for two was had in less than 15 minutes (Got there about 7:45 pm).
                                Had Ground pork over rice with chili, garlic and basil leaves (O-6); Fried sea trout fillet (sm) w/ chili, garlic and basil (F-4) and Massaman curry with Chicken (c-22). Didn't realize 'til now that the pork and fish had the same spicies/herbs.

                                I could quibble about the potato needing a few more minutes and the boneles chicken being a bit dry (I'd have liked it on the bone). But I won't, because Nassau County now has a real, legitimate Thai restaurant and for that I am truly happy. So, so happy.

                                1. The food is good. One caution: the recommended tips on the bottom of the bill(at least for credit cards are incorrect insofar as they include tax in calculations) for example a bill of $20.00 plus tax of (my calculation at .0875) $1.75 would yield a total bill of $21.75.
                                  The calculated tip of 15% shows as $3.55 which includes tip on the tax.
                                  Properly, the tip of 15% should be $3.00 since we don't tip on tax. I pointed this out to the manager who seemed to understand.At worst, it is an attempt to enhance tips in an inaccurate way. At, best it is a miscalculation. Since I have seen this done before, I believe it is intentional.

                                  11 Replies
                                  1. re: budcar

                                    I'm afraid you're fighting a lost battle. Tip is calculated on tax by the vast majority of people, and it has come to be expected. You can rail about how unfair that is, but it's become custom, and that's that.

                                    Also, I'm sure that info comes via the credit card validation company, and is non-configurable by the restaurant.

                                    1. re: Jim Leff

                                      Jim, I don't actually believe it is true. Most credit card slips don't have the recommended tip. they merely have a line to add a tip. Underneath that is the total . I generally double the tax and most times add a little more. People, I know, follow a similar process so, I doubt that it has become custom..

                                      1. re: budcar

                                        I agree with you, Bud. I don't think people use the total with tax, and we are fortunate here in NY that your method works well.

                                        1. re: budcar

                                          These systems are always supplied by third parties, and there are lots of different systems out there. Believe me, Sripraphai hasn't reinvented the wheel, programmed the computer, etc. At most, they may have signed off when their vendor offered the tip suggestion feature, but they certainly didn't code or configure it.

                                          1. re: Jim Leff

                                            Do you think you will be weighing in on the joint soon?

                                            1. re: stuartlafonda

                                              Yeah, sorry. I tend to stay out of discussions when I don't have anything new to add. The place rocks. Much like Woodside. I just hope Woodside's still as good as people are saying. Usually in these situations, it's a shell game trying to figure out where the good chef is in residence at any given time (e.g. remember when Joe's Shanghai started to expand, and there was only one good one at any one time?).

                                              1. re: Jim Leff

                                                Has anyone tried to order takeout? What was the experience like? Will the food be severely compromised over a 20 minute car ride?
                                                Thanks

                                                1. re: abu applesauce

                                                  Just stick to wet things like curries and salads, you should be ok.

                                                  1. re: Jim Leff

                                                    I know, but I want crispy things as well!!
                                                    Can't have it all...

                                                    1. re: abu applesauce

                                                      Well, the restaurant is still bound by the principles of physics and chemistry.

                                                      1. re: abu applesauce

                                                        if they got the mussel fritters (or even the soft-shell crab app), I'll be very happy! and . . . srip does well with the salads topped with crispy things too!

                                      2. As delicious as Woodside, without the train ride.
                                        We ordered the papaya salad, pad thai, softshell crab with green curry pumpkin sauce, and whole snapper with lemongrass. It started to get crowded at 6:20, which is early for a saturday night, so go early!

                                        -----
                                        SriPraPhai
                                        280 Hillside Ave, Williston Park, NY 11596

                                        5 Replies
                                        1. re: monalisawoman

                                          I think I can eat the green mango salad every night for the rest of my life! Hooray for Srip!

                                          1. re: abu applesauce

                                            anybody else getting a spyware warning for the srip website...trend micro won't let me open it, without changing a web filter to allow it...it sees spyware on their site.

                                            1. re: janie

                                              Nope. No problem with the site.

                                                1. re: GCGuy

                                                  Don't blame them. When this sort of thing happens, it almost always means their server was hacked. Someone should let them know.