Mr. Wiggles posted:

I don't remember what the Riesling was, but it was very dry and very herbal.

We had some tom ka ga to start, and also the nam prik noom. Soup was crazy fragrant (I never learned, but I'm convinced they make their own coconut milk), and the chili dip was green and earthy and ... unctuous? Hard to describe the savoriness of it in any other way. After that the ka nom jean mam ngyow with extra pork blood cubes and the nam kao tod, which is still just about my favorite dish there. The ka nom was really perfectly sour and savory, and they threw a garnish of crispy pork bits stir fried with extra cherry tomatoes on top, which was new (usually it's ground pork and just the tomatoes in the broth). The crispy rice with sausage is really simple, but holy smokes they're so good at that one.

It wasn't a feast or anything - we just wanted to grab a quick meal after work, and they are just right down the street from the house. But we hadn't been since they reopened and our normal "I don't feel like cooking tonight" place, Cleaver, is still closed due to the fire.