Zaab Zaab

"The original location for what’s becoming a mini-empire, Zaab Zaab offers compelling Thai cuisine from chef Kannika Moi Kittipinyovath: Don’t miss dishes like larb ped udon that boasts not only minced duck, but also tidbits of skin and liver, making the dish multi-textured and delightfully rich and spicy, spiked with a healthy dose of chiles. There’s also a papaya salad with pickled black crab, which adds crunch and a funky flavor." - Melissa McCart

"The two-block stretch in Elmhurst that’s home to Khao Kang and Ayada is an intimidating place to open a Thai restaurant. But Zaab Zaab, an Isan Thai spot serving dishes packed with lots of chilies, herbs, and lemongrass, holds its own and then some. The menu is broken up into a bunch of different sections (grilled, fish, som tum, etc.), and you should treat it like an urgent checklist. Get the juicy larb with crispy duck skin and bits of chewy liver, and be sure to have a hot pot in the middle of your table. If you’re a party of six or more, you can call for a reservation, otherwise, stop by with one other person and grab a table on the little astroturf patio." - bryan kim, hannah albertine, nikko duren, arden shore, will hartman

"With Thai club bangers blasting, roast chickens hang-drying in the kitchen window, and angry-looking roosters on the ceiling, Zaab Zaab is one of the more fun restaurants in Elmhurst, and the food here is some of the best you’ll find on Woodside Ave. Come with a small group to drink Chang beer, or a $36 bottle of wine, and eat spicy Thai food, particularly specialties from the northeastern Isan region. Get the juicy larb with crispy duck skin and bits of chewy liver, and be sure to have a hot pot in the middle of your table." - will hartman, bryan kim, hannah albertine, neha talreja, willa moore

"In the Outstanding Restaurateur category, Bryan Chunton and Pei Wei of Zaab Zaab and Zaab Zaab Talay were cut in the finalist round." - Melissa McCart

"While the city has enjoyed a rich collection of Isan restaurants from the northeastern section of Thailand bordering the Mekong River, Zaab Zaab plunges deeper with novel dishes and organ meats galore. Zaab Zaab’s menu from chef Aniwat Khotsopa runs to duck larb, tilapia roasted with salt, and tom hang — a steamed assortment of tripe, spleen, and intestine with two dipping sauces." - Eater Staff