Asian: Opened in July of 2004 by Thai chef and cookbook author Vatcharin (Vatch) Bhumichitr and his lifelong friend, head chef Day Longsomboon, Tamarind Thai effortlessly reproduces the nature of Thailand: warm, inviting, classy and yet low-key. The white linen decor, accented by colorful artwork, is a perfect frame for the fare, much of which looks like it leapt from the pages of Bhumichitr's Thai Kitchen cookbook--Tamarind Duck, Spicy Beef with Eggplant, Grilld Shrimp with Tamarind Sauce, and Duck Green Curry, for example--which is for sale at the restaurant. Also for purchase are the delectable homemade sauces: peanut, plum, sweet chili and the restaurant's namesake tamarind. Don't leave without snagging a few; trust us, they make much better souvenirs than the South Beach shot glass.
Take Out: Enjoy authentic Thai cuisine in this classy dining room, simply adorned with white linens and colorful framed artwork. Flavorul bites of chicken satay with peanut sauce or hot and sour shrimp and lemongrass soup whet the appetite for more of Tamarind's exquisite Asian eats. Indulge in one of the covetous dinner specials such as fried whole snapper with chili sauce or vegetarian yellow curry with tofu, potatoes, carrots, onions and coconut milk.