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Baltimore Sun - March
19,2006 “…Nuer
Yang, prosaically described as grilled beef with Thai spices, turned out
to be excellent: rosy-centered slices of beef with a clean-flavored, pungent
sauce. A warm, moist, freshly steamed ball of dough, the Dumpling special
that night, which surrounded fresh parsley and chives, was also a winner….” “…try one of the six other
noodle dishes on Ban Thai's menu. Ba-mee mu-dang, the one we had,
featured tender slices of roast pork nestled among skinny egg noodles. If
curry is your thing, have the Red Curry with chicken and coconut milk.
But if you aren't ready for Thai spicing, order it very, very mild….” “…All these dishes were raised to
another level by the appealing Thai flavors of lemongrass, coriander and
basil, creating fresh, bright notes in the various sauces. Presentation was
an important part of the evening, with the seafood served on a fish-shaped
platter, called
Ka Prow Talay, the curry in a pretty pottery
dish over heat, and everything garnished with vegetables carved into leaves,
chrysanthemums and roses…” To read this review from Baltimore Sun, Click here Zagat Survey 2001 "... The "nicely seasoned" fare and "knowledgeable" staff at this Downtown Thai will "win your heart" ...." Baltimore Magazine - February, 1999 "This unpretentious downtowner is the restaurant of choice for Baltimore’s homesick Thais. Dishes here offer clarity: You’ll taste the galangal and coconut milk in the tart and creamy Kai Tom Kha; and enjoy the interplay between lemongrass and chiles in the Yum Ped Yang, a mild, crispy duck appetizer. Ban Thai offers reliable takes on stalwarts like Pad Thai or Red Curry Chicken. But don’t be afraid to head into new territory. Your meal will always be that perfect combination of tingly hot and flavorful." Baltimore Magazine - January, 1998 "... this bright midtowner serves as an understated stage for some snappy Thai fare. The Gaeng Goong, for example, blends shrimp, coconut milk, and fiery red curry to strike the perfect contrast between spicy and sweet, and the chicken Panang, with its fusion of red curry and crushed peanuts, is just hot enough. Even old standbys like pad Thai come alive here: The delicate rice noodles are done to a turn; the flavors of tart lime, salty fish sauce, and hearty ground peanuts deftly balanced." Baltimore Magazine - July, 1997 "... our vote ultimately had to swing to Ban Thai ....Theirs was a zippy, peanuty, sweet-and-sour Pad Thai—with a darker, richer color than we were used to seeing, but an irresistible flavor. "Superb peanut sauce," raved one staffer. "Outstanding!" claimed another. Even our receptionist, Marge, got in on the act. "If I’d known Thai food was this good, I would’ve tried it sooner!" High praise, indeed." |
