"Chanon Thai typically draws a line out the door as diners patiently wait to sample the tom yum soup with prawns, som tum salad, and a wide selection of curries. The dining space is familiar and cozy, with a cork board featuring handwritten notes and drawings from loyal customers, and you may find yourself rubbing elbows with the likes of Alex Honnold and other elite athletes that frequent this neighborhood mainstay during training stints. The restaurant is well-known for its liberal application of Thai chilies to create deep layers of flavor and heat. Even a standard Thai restaurant dish like pad kee mao (thick noodles stir fried with broccoli, Thai basil, bell pepper, Thai chili, garlic, and soy) comes with a warning that spice can vary day to day depending on the batch of Thai chilies the restaurant receives. Save room for dessert; the mango with Thai custard and sweet sticky rice is the perfect end to a fiery meal." - Sarah Entwistle
