Smiling Elephant - Review - Melrose - Nashville - The Infatuation
"This little family-run restaurant has long been a neighborhood fixture—even before it opened, the original owner worked in Melrose out of an auto repair shop on the same plot of land as the restaurant’s current location. Plus, the Smiling Elephant crew is related to the chef behind Suzy Wong's House of Yum and International Market, so they're a part of Nashville's royal family of Thai food. photo credit: Casey Irwin photo credit: Casey Irwin photo credit: Casey Irwin photo credit: Casey Irwin photo credit: Casey Irwin The menu features all the classics, and the excellent pad thai is light and fragrant, trading the sticky-sweet iteration you might find at other joints for an herb-forward sauce, fresh vegetable textures, and bouncy rice noodles. The pad kra pao features a beautiful amount of thai basil, and everything can be served with eye-watering “Thai spice.” No matter your heat preference, Smiling Elephant delivers every time. Food Rundown Tom Kha This tom kha breaks your brain with its flavor complexity. Creamy coconut, citrusy lime, and something vaguely but pleasantly salty all play together in this lovely vegetable soup. The broth is complemented by bites of al dente carrot, squash, and broccoli, but you can also add chicken or shrimp for extra protein. photo credit: Casey Irwin Pad Thai If you know what you like, and what you like is pad thai, Smiling Elephant’s version is the best in the city. Stir-fried green bean noodles are topped with tofu, egg, peanuts, bean sprouts, red onion, and garlic, plus your choice of meat (we like chicken). The sauce is a light sweet/savory affair, and it all comes together with a squeeze of lime. Ginger Chicken Wanna swap noodles for rice? Order this one. The chicken may look slightly unseasoned when it hits the table, but do not fear—the flavor is there. A bite reveals spicy ginger, fresh green onion, earthy black mushroom, and tender chicken with a dash of peanut. This is perfect for anyone who isn’t big on sweeter tamarind-based sauces." - Bailey Freeman
