While the kitchen churns out dependable interpretations of Thai classics like pad thai and spring rolls, don't make the mistake so many do of passing up Northern Thai specialties like haw moak, a mousse-like dish that steams chicken, spices, coconut milk and curry paste in banana leaves. Spice lovers have several multiple-alarm curries to enjoy. Coconut-lovers must sample the kitchen's most popular dessert, mango-and-coconut-cream sticky rice.

The staff here is friendly and accomodating, the place is nicely decorated and painted a nice and cheerful yellow, the food from beginning appetizer to the last spoonful of dessert is wonderful. Make sure to save room for dessert because the butterscotch pudding and their blood-orange float is the type of dessert you dream of after you leave the restaurant. Also their interesting historical ties to Brookline adds one extra layer of intrigue. The menu reflects the chef's committment to "farm fresh, seasonal fish and produce" or what they call 'modern American.'

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