2008 Woodie Awards
Dinner Without a Movie: Pongsri
Kelsea Wilks and Mike Fitzgerald
Issue date: 4/27/07 Section: Campus Life
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We went to the preview of Legally Blonde on Broadway this week in Manhattan and decided to couple the play with dinner. We ended up at a nice little Thai restaurant off Broadway. We arrived at 5:30 p.m., before the rest of our party, and were allowed to sit at the table until they arrived. This shocked us since many other restaurants will not allow you to sit until your entire party is present.
While waiting, we took in the rich atmosphere of our first Thai experience. The walls and ceiling of Pongsri were lined with mirrors, which made the already large dining room seem even bigger. A humongous flower pot sat in the middle of the restaurant and other small plants garnished the room. Arriving early also gave us time to mill over the menu since we were both unfamiliar with what Thai had to offer. We could tell right away the service would be great since the waiters kept refilling our waters even though we had not ordered anything yet.
When the rest of our party was seated, we were ready to order. We were a party of four total, so we decided to split two appetizers and some rice while waiting for our entrées. Going on the recommendation of the others at the table, we chose the siam roll and chicken sa-tay. The siam roll is a Thai spring roll, consisting of bean threads and assorted vegetables all wrapped up and deep fried like a Chinese egg roll. The sa-tay was barbeque marinated chicken served on wooden skewers with a peanut dipping sauce on the side. We also split a dish of fried rice, which was light and delicious - surprisingly better then any we have had before.
Mike decided to get Pad See-ew, which was stir fried broad noodles and vegetables in a black soy sauce topped with jumbo shrimp. The dish was not too spicy and was served with plenty of shrimp. The sauce the noodles were in was a thick, gravy like sauce. The veggies mixed in consisted of broccoli and a spinach-like leafy vegetable. Pad See-ew can also be prepared with chicken, beef, pork, or calamari.
While waiting, we took in the rich atmosphere of our first Thai experience. The walls and ceiling of Pongsri were lined with mirrors, which made the already large dining room seem even bigger. A humongous flower pot sat in the middle of the restaurant and other small plants garnished the room. Arriving early also gave us time to mill over the menu since we were both unfamiliar with what Thai had to offer. We could tell right away the service would be great since the waiters kept refilling our waters even though we had not ordered anything yet.
When the rest of our party was seated, we were ready to order. We were a party of four total, so we decided to split two appetizers and some rice while waiting for our entrées. Going on the recommendation of the others at the table, we chose the siam roll and chicken sa-tay. The siam roll is a Thai spring roll, consisting of bean threads and assorted vegetables all wrapped up and deep fried like a Chinese egg roll. The sa-tay was barbeque marinated chicken served on wooden skewers with a peanut dipping sauce on the side. We also split a dish of fried rice, which was light and delicious - surprisingly better then any we have had before.
Mike decided to get Pad See-ew, which was stir fried broad noodles and vegetables in a black soy sauce topped with jumbo shrimp. The dish was not too spicy and was served with plenty of shrimp. The sauce the noodles were in was a thick, gravy like sauce. The veggies mixed in consisted of broccoli and a spinach-like leafy vegetable. Pad See-ew can also be prepared with chicken, beef, pork, or calamari.