"This millennial pink Thai restaurant, serving pomegranate-lychee juice alongside bowls of pineapple fried rice and boat noodles, is far more than its aesthetics. The dishes here are dialed-in interpretations of Thai standards like saucy kana moo grob with hunks of pork belly, or guay tiew tom yum, a sour-savory noodle soup piled high with springy fish meatballs and ground pork. The restaurant’s khao soi may be one of the best in town, bolstered with chiles and aromatics."