Bangkok Supper Club

A blazing charcoal grill is the centerpiece of the open kitchen and menu at this inventive West Village Thai restaurant. Bangkok-born chef Max Wittawat riffs off tradition to create shareable plates like fried sticky rice–stuffed chicken wings and whole branzino with umami-packed nam jim seafood sauce. Well-known dishes like spicy grilled beef tongue are juxtaposed with fresh interpretations of classics like the “egg salad” of fried duck egg, trout roe and cured egg yolks. Suwincha Singsuwan (aka Bangkok’s queen of cocktails) is responsible for the wildly creative drinks.