Chef Andy Ricker's celebrated Portland, Ore., Thai spot Pok Pok has been drawing huge crowds to its no-reservations Red Hook outpost. The patient hungry wait for the likes of house specialty Kai Yaang: charcoal rotisserie-roasted chicken stuffed with lemongrass, garlic, pepper and cilantro.
"The first way Pok Pok NY shifts your perspective is by offering the food of northern Thailand, which has been largely missing from New York. With a wealth of ingredients and an abundance of pork and firewood, the region developed a cuisine that is less incendiary than other Thai cooking, contains almost no coconut milk and makes great use of the grill."
— Pete Wells, The New York Times
, June 26, 2012
"Ricker ... has a convert’s zeal for re-creating the more or less exact mood and feel of the kind of place you’ll find recommended in the tattered pages of an old Thailand Rough Guide."
— Adam Platt, New York
magazine, July 22, 2012Michelin Guide 2016:
* (very good)
The New York Times
: ** (very good); Critics' pickNew York
magazine: *** (generally excellent)Zagat 2015
: 24 food rating (very good to excellent)Time Out New York