Vong Thai Kitchen has been selected as a best restaurant
by a major publication or website.
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Listed below are links to reviews of Vong Thai Kitchen from around the web.
[ more from 10best]
"A restaurant town in the truest sense of the term, Chicago extends far beyond Polish sausage, deep-dish pizza, and world-class steaks. Thanks to corner vendors and legends like the original Pizzeria Uno, Gino's East, Gene and Georgetti, and Morton’s, thos..."
[ more from centerstagechicago]
"Chef de cuisine Arnie Tellez certainly knows his way around a crusted shrimp satay. Diners know their meal didn't originate in a telltale little white box when the shrimp and scallops in a citrus curry hit the palate...."
[ more from chicago-hotels.tripadvisor]
"We arrived 30 minutes prior to our reservation and were accomodated in what we thought were the best seats in the house (semi-circle alcove near the kitchen door, under a palm)...."
[ more from chicagoreader]
"High-concept Thai restaurant from chef Jean-Georges Vongerichten. The decor is mostly red and gray, with windows covered in wood and bamboo and walls brightened with redwood slats and illuminated with sconces...."
[ more from feistyfoodie.blogspot]
"Pad thai and I have a love-hate relationship (see: review for Takrai Thai for explanation). This pad thai wasn't bad, it had enough noodles, enough stuff, but it was spicy...."
[ more from fodors]
| "This casual spin-off of chef Jean-Georges Vongerichten's New York Thai-French fusion Vong concentrates solely on Thai fare with upmarket accents and pretty presentations. Look for tuna sashimi rolls, sliced New York strip steak over noodles, and a laundry..." |
1 reviews
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[ more from frommers]
"Though it bills itself as a Thai kitchen, the menu offers a broad range of Asian and fusion dishes (tuna wasabi pizza, anyone? There are a few holdovers from the original Vong menu, including the signature Black Plate of appetizers (shrimp satay, tuna sas..."
[ more from gayot]
| "Years back, the restaurant that was named Vong became Vong's Thai Kitchen; the subtle transformation worked beautifully as VTK is quieter, more affordable and approachable and much more eater-friendly. The pared-down menu, the no-attitude service and the..." |
1 reviews
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[ more from metromix.chicagotribune]
"The menu here is casual and affordable, divided among rolls (such as five-spice Peking duck roll), appetizers (like the Black Plate assortment) and noodle, fish and meat dishes. The dining room features vibrant red walls and chocolate-colored banquettes...."
[ more from tripadvisor]
"We arrived 30 minutes prior to our reservation and were accomodated in what we thought were the best seats in the house (semi-circle alcove near the kitchen door, under a palm)...."
[ more from wcities]
"The chef-owner has concentrated his efforts on offering masterfully blended fare. Try the Black Plate Sampler as an appetizer, complete with crab rolls, large prawns, sweet radish rolls and lobster chunks...."
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