thai aree outing

Okay, so despite the loud claims that social activities are one of the main purposes of the site, we haven't planned that many, and I know I've felt like I was rubbing it in when posting about the company at impromptu ones like the recent Spoon "staff lunch" lunch. So let's start August off with a totally-open-to-everyone event, meet the faces behind the posting handles, come out come out and show yourself, dinner:

Wednesday August 4, 7:30 pm
THAI AREE
3592 N. Milwaukee

Thai Aree is another excellent Thai restaurant serving very authentic dishes. Its specialty is lots of heat, but we'll make sure there are some non-volcanic dishes offered as well.

Admittedly it's not exactly the most original choice for a locale, as several eventshave been scheduled here before. But one reason for going here is that it grows many of its own herbs in a garden in the back (truly a secret garden considering what a utilitarian stretch of Milwaukee that is), and it's the best time of year for seeing that.

Capacity tops out at around 30 people, comfortable conversation tops out more like 20, so please post your firm intention to attend and if numbers get toward that total we're worry about it then. More events to be planned shortly. But don't miss this chance to meet your fellow LTHers!

HI,

The first time I was at Thai Aree was in November, 2002 with the menu outlined at:
http://www.chowhound.com/midwest/boards/chicago3/messages/17772.html

The 2nd time was within the last two months with Erik and CrazyC. What I found absolutely memorable from the earlier dinner was:

Pla Jian (#72) Whole crispy fried Pomfret with a spicy, slightly sweet, sweet chili sauce. At least that is how it was described to me, as I did not get a taste. Eddie bought the fish fresh that morning and they only had three.

First off, they must have changed the menu because what is described as #72 doesn't match today's menu. The pomfret is not always there, so you may have to special order. They did make the same preparation with a catfish filet (there was a red snapper option, also), which was not satisfying related to my memory. The pomfret being so tiny, get so crispy they are devine in the sauce and the fins (which I fought over with DougK) were fabulous.

Just from my recent experience, somethings you may really want you should order in advance. In fact, everything we initially asked for was based on the earlier dinner and the waitress kept telling us it was either off-menu or how-do-you-know-about-this?

There's nothing magic about the number, we're fine where we are so please don't let that determine whether or not you attend. (I was trying to forestall five more folks saying they wanted to come today, and finally having to turn people away for real.) If the number holds true we're in the $25 range, if there are a bunch of no-shows, well, it could creep up but then everybody gets food to take home. As with other meals at the best Thai restaurants in town that have been planned, that may seem a little high for hole-in-the-wall Thai, more than the $7.95 pad thai with eggroll coupon special at Yup Thai down the street, but think of it against the fine dining Thai like Arun's or Erawan and you're getting an incredible feast, a lavish tour of secret-menu and special-occasion and homecooked Thai food for somewhere between 1/3rd to 1/4th of the per-person cost at those kinds of places.

I really have to thank GWiv and Erik M. for working on the menu, they've really planned this MUCH more than I have to not only hit the high points of what Thai Aree offers but to ensure some special dishes that are not everyday fare (like the pomfrets). Erik in particular took some trouble to arrange things by the type of rice that would be served with them, so we'll have a more authentic Thai dining experience. Here's what we're looking at, tasting portion amounts of everything (unless we have a lot of no-shows):

1st Wave:
Appetizers, No Rice

Shrimp in Blanket (w/ground chicken)
Thai Sausage w/ginger and diced Thai pepper
Squid Salad. (spicy and medium)

2nd Wave:
Sticky Rice

Garlic Beef (grilled beef w/thinly sliced raw garlic)
Pork Larp. (spicy and medium)
Som Tom (sour curry) w/dried shrimp. (spicy and medium)
Nam Prik 'Royal' Style (made with fresh shrimp.) w/fresh vegetables for
dipping.

3rd Wave:
Jasmine Rice

Pomfret Rad Prik (Crisp fried fish in a slightly sweet chili sauce)
Phak Bung Fai Deng (Stir fried water spinach (ong choi) w/yellow bean)
Kaeng Som (Sour curry w/shrimp and cauliflower)
Green curry w/chicken and Thai (globe) eggplant. (spicy and medium)

4th Wave:
Dessert-- If mangos are nice when Ann goes to market she will prepare mango and sticky rice for dessert.

See you all there, try not to only have $20s when it's time to pay...

It was really nice to finally meet the crew in person, over plates and bowls and chilli and fish sauce and corn mold. The oft made claim that the company of chowhounds (lthers?) is the best course proved true. The funny thing was how much the hounds matched their on line persona. Gary; knowledgeable, food obsessed,friendly, larger than life. Rob; inquisitive, food obsessed, enthusiastic, mayoral. Cathy; serious, food obsessed, thoughtful, spice adverse. Let's see, what is the common thread?

anyway the food itself was exellent. I did agree with rob that the ubiquitous iceburg was an unneeded addition to a lot of exellent dishes. I mean why add it to laap or squid or papaya salad? What makes these dishes so special in my book is that each ingredient, whether it be mint , or fish sauce, or lime, or garlic, pepper (YES), of rice bit, or onion sliver, adds a flavor/textural layer of complexity to the bite. The iceburg just dilutes the flavor and takes away from the explosive bite, kind of like adding an ice cube to a bowl of hot tom yum.

That being said, I thought the spicy versions of pork laap and papaya salad were very well seasoned.

The dishes that really stood out to me as new and interesting tastes were;

1. Nam Prik; this slightly slimy, minimally spicy, funky brick red chutney was a revelation. It had the mouthfeel of okra, raw squid, and pepper perree with little bits of chewy shrimp jerky...in a good way. flavors of ocean earth and fire volleyed shots off of the tongue . It was so delicious and new. almost like comfort food tasted for the first time if that makes sense.

2. Sour curry; a plain looking clear red broth studded with cauliflower, and shrimp. plain looking maybe, but definately not plain tasting. Salty sour and slightly sweet in a way that was entirely different from the same flavor elements of a tom yum. Someone opined that tamarind was a key element which sounds right. there were also some other spices that I couldn't quite place.

3. Sweet sticky rice with mango. Who knew that stiky rice cooked with coconut milk, and sugar, and sprinkled with crunchy mini-beans could make the best pudding ever? And its sweet creaminess was a wonderful counterpoint to the sweet acidity of the mango.

thanks for organizing the event, mike. Nice to meet you all.

alexi

Ponzu=Alexi, Alexi=Ponzu. Sometimes I feel so dumb.

Anyway, I agree it was great--both the food and the company. I've copied the menu here so others can comment as well. I was loved the shrimp in blanket (like an egg roll only so much better) and the Thai sausage, and was really blown away by the Kaeng Som, which conveniently came to a rest right in front of me and which was mysteriously empty when someone reached in later for another taste. The mango and sticky rice (with coconut!) combination is something else I've never encountered, and I was delighted to make its acquaintance as well. Thanks also to Rob for a great wine with some unusual name I've already forgotten--how's that for helpful?

I also looked up Gary Fine's book about mushroom hunters, Morel Tales, after a fascinating chat with him about his work. Amazon has only one copy of the paperback left (they had two but I took one), so grab it now if you're interested.


Appetizers

Shrimp in Blanket (w/ground chicken)
Thai Sausage w/ginger and diced Thai pepper
Squid Salad. (spicy and medium)

2nd Wave:
Sticky Rice

Garlic Beef (grilled beef w/thinly sliced raw garlic)
Pork Larp. (spicy and medium)
Som Tom (sour curry) w/dried shrimp. (spicy and medium)
Nam Prik 'Royal' Style (made with fresh shrimp.) w/fresh vegetables for
dipping.

3rd Wave:
Jasmine Rice

Pomfret Rad Prik (Crisp fried fish in a slightly sweet chili sauce)
Phak Bung Fai Deng (Stir fried water spinach (ong choi) w/yellow bean)
Kaeng Som (Sour curry w/shrimp and cauliflower)
Green curry w/chicken and Thai (globe) eggplant. (spicy and medium)

4th Wave:
Dessert-- If mangos are nice when Ann goes to market she will prepare mango and sticky rice for dessert.

edited to correct which sour curry it was that I liked so much. It was the one with the fresh shrimp and the cauliflower.

Well, glad everyone seemed to enjoy it and felt like they were seeing a side of Thai food you don't expect to encounter on an obscure stretch of Milwaukee. Actually, that was one of the reasons I wanted to do a dinner at Thai Aree, much as it's why I posted about Taqueria la Oaxaquena about three blocks south-- here are two terrific, quintessential neighborhood restaurants that would probably be packed if they had better locations, they really deserve more business than they get. Hopefully even if you didn't get to go, the reports and menu listed above will inspire you to go and try Thai Aree out. Thanks to our hostess Ann:



for really going above and beyond to deliver an ambitious meal with no hitches with a small staff. When the meal came, even with a generous tip, to $26 a head, there was just no way we couldn't round up another dollar to the amount that these Thai dinners always seem to come to, $27 per person. As we were talking about Arun's ($85 a person before tax & tip) and such things, it seemed an incredible bargain.

Anyway, some more pics. Sheriff Dickson and Deputy Erik arrive:



Cathy brought, for some reason of mushroom fancying known only to herself, fully sprouting and rather repulsive huitlacoche-infested corn. I was happier when I didn't know what it looked like before it was cooked into a kind of condiment.



At the second table, Rich describes the pomfret that got away to Rob/Vital, Ann Fisher, Cathy and Ponzu:



Deep in conversation in the middle of the main table, various folks including Evil Ronnie and Aaron:



The justly-praised nam prik, which just looks like a salsa or a chutney but really was a rich and multilayered dish, the most complex thing in a dinner that tended more toward homespun satisfaction:



Erik with-- what is that, the larb? I forget.



The pomfret. I'm not big on these Asian whole-fried-fish things, but thoe who are admired it and enjoyed the fins.



The green curry, a classically Thai dish (coconut milk and kaffir lime) they do really well:



I am not big on Asian desserts generally but I LOVED the sweet rice with the little toasted beans (not sure beans from what) and the mango. Really refreshing ending.



"Is that the mild or the spicy?" (GWiv and Mrs. Wiv.)

[/img]


THAI AREE
3592 N. Milwaukee
(773) 725-6751

Thank you for posting these pictures. I have not yet been able to attend a group outing, but I enjoy the photo recaps immensely.

Both the fish and green curry look fantastic.

Best,
EC

ponzu wrote:2. Sour curry; a plain looking clear red broth studded with cauliflower, and shrimp. plain looking maybe, but definately not plain tasting. Salty sour and slightly sweet in a way that was entirely different from the same flavor elements of a tom yum. Someone opined that tamarind was a key element which sounds right. there were also some other spices that I couldn't quite place.

alexi

I'm glad to see someone liked the sour curry, I really like the cauliflower in that, it's strange that it seems to be the only thai dish I can think of on offer around chicagoland that uses that vegetable. The Thompson book has a recipe for a sour curry with watermelon rind that i've tried a couple times this summer and the watermelon rind is surprisingly good in it as well

HI,

I had to return to Thai Aree this evening because I forgot my bag of smut, yes, I do smut! as in corn smut, and my prized container of rendered leaf provided by MikeG to make a lard-butter pie crust. I had called the night before, Ann very nicely kept my bag in the refrigerator overnight, which was more than gracious.

What a difference a night makes. I walked in there were three tables with families all eating pad thai. The kids were sucking it in like it was spaghtetti in between sips of orange pop. The culinary vibrancy, fine wines and happy noise from the night before was a mere memory.

My favorite dish was the Pomfret, which was ordered as an accomodation to me. In November, 2002 when we had a similar dinner, DougK and I fought over the crispy fins. Alas, no DougK or CrazyC to compete over crispy fins. Yes, I had as much as I wanted! Though not the delight of their company.

Thanks again to Mike, Gary and Erik for planning such a fine meal.

Best regards,

The Thai Aree outing was lots of fun and good food. I particularly enjoyed the cauliflower and the green curry. Yesterday Emeril made green curry on television. His was made with eggplant and shrimp. The recipe is on the food network site this week. www.foodtv.com.

Fliting around the world

LTHForum,

Our second LTHForum outing was a success, good food, great company, including making a couple of new friends, and accident free. Thai Aree has long been one of my favorites and the LTHForum dinner simply reinforced that feeling.

As has been mentioned the Nam Prik was wonderful, a veritable symphony of flavor and texture. Thai Aree's version is 'Royal' style, made with fresh shrimp.


Green chicken curry is one of my favorites and Thai Aree's version might be my absolute favorite, my idea of Thai comfort food.


The promfet was delicious, especially, as Cathy mentioned, the crisp fins. No outbreaks of violence occurred this time though.


The Kaeng Som, aka sour curry, was oddly elemental in flavor as satisfying in it's own way as grandmother's chicken soup. I have to thank Zim, who was unable to make the dinner last evening, for introducing me to this dish.


Phak Bung Fai Deng (Stir fried water spinach (ong choi) w/yellow bean) is one of Erik M's favorites, and Thai Aree's version was spot-on.


Once again, a wonderful dinner, thanks to Mike for spearheading the evening.

Enjoy,
Gary

I would like to add my voice to the chorus of thanks to Mike for organizing the event, and to Gary and Erik for helping with menu planning.

I've always liked Thai Aree, or at least for the last few years I've lived on the north side. And I enjoyed the meal the other night. But this meal confirmed that Thai Aree has slipped a few rungs in my estimation, or at least my palette has changed. In general, there was too much heat and not enough depth and diversity of flavor for my taste. I did like the sour curry with shrimp and cauliflower. I liked the ong choi. But many of the dishes did not explode with freshness and flavor the way the best Thai food can.

There are at least a couple dishes, however, that I think Thai Aree does stellar preparations of. The garlic beef is one of my favorite dishes in the city. And the sticky rice cooked in coconut milk dressed with toasted mung beans and paired with mango--I'd not had that at Thai Aree before, and man oh man was it good. What a delicious ending to a perfectly enjoyable meal.

Cheers,

Aaron

Happened to be going up Milwaukee with a friend looking for somewhere to eat when we saw that Thai Aree was open for lunch, which it has not been for a while. Inside it was like old times, with both Eddie and Ann hard at work (or wok) inside, and the food was spicy and of high quality as always. Good to see an old favorite hanging in there.