KRU Brooklyn
Thai restaurant · Williamsburg ·
Reimagined historical Thai recipes with creative dishes and spice
Reimagined historical Thai recipes with creative dishes and spice
"Some restaurants serve spicy food that’s like a punch in the face. It hits hard, then you’re down for the count. At Kru, an upscale spot in Williamsburg that specializes in modern takes on centuries-old Thai recipes, the heat should not be discounted, but it’s not here to knock you out. The food is nuanced, layered, and delicate. Order correctly, and you can have a transformative meal. Think of it like a workout for your palate and start with some small bites, then move on to relish plates, which rely heavily on local, seasonal produce paired with a slew of dips. Once you’re warmed up, move on to curries (the beef tongue is their speciality), and save room for dessert: the pastry chef here is making some of the most interesting sweet dishes we’ve had in recent years." - bryan kim, arden shore, will hartman, molly fitzpatrick, willa moore
"At first glance, Kru might seem like a run-of-the-mill “cool” Williamsburg restaurant. The room is dimly lit, with dark walls and some unobtrusive decorative elements like botanical illustrations and racks of delicate stemware. But this isn't just another trendy spot. The focus here is on reinterpreted century-old Thai recipes, and every dish is a showstopper. Their signature beef tongue curry has the kind of heat that feels like going on a psychedelic trip, and their take on a peach melba is one of the best things you'll eat in the neighborhood." - willa moore, bryan kim, will hartman, sonal shah, arden shore
"In Williamsburg, quell the heat of a squid salad with Bearnana Wit from the Thai brand Yodbeer, meant to evoke the flavor of sundried bananas — using banana chips in the American-distributed version. Thanks to a new initiative from a Thai beer distributor, beers previously unavailable in the U.S. are now hitting New York City restaurants. For Jeff Sivayathorn, a partner at the restaurant, sundried banana is "exactly what we eat in Thailand," he says. "I think everyone knows Singha and Chang, and this is a good opportunity to offer something else." - Bettina Makalintal
"Former Fish Cheeks chef Ohm Suansilphong and his wife Kiki Supap are behind the Thai food at Kru, a modern Williamsburg spot. The food is influenced by the crews Suansilphong has worked with over the years: his father’s restaurant in Thailand; an Australian spot; and Bangkok restaurant, Nahm, prior to his Fish Cheeks days. The cooking also reflects dishes from Sukhothai, the Thai North Central province where he grew up." - Eater Staff
"Former Fish Cheeks chef Ohm Suansilphong and his wife Kiki Supap are behind the Thai food at this modern Williamsburg spot. The food is influenced by the crews Suansilphong has worked with over the years: his father’s restaurant in Thailand; an Australian spot; and Bangkok restaurant, Nahm, prior to his Fish Cheeks days. The cooking also reflects dishes from Sukhothai, the Thai North Central province where he grew up. It’s $30 for weekend lunch and $45 for dinner, which includes a choice of a small dish, an appetizer, and an entree selection." - Melissa McCart
