Their cloak of melty Camembert creates a real shellfish hit. Stick to classic cocktails ($16+) if mixed drinks are a must (beer and wine are also available), and order the hearth-broiled Wellfleet oysters ($19/6) for bivalve believers and belitters alike. Neeloo has space for 70 between tables and the long bar inside this brick-lined Grand Street locale, plus a patio that can accommodate a couple dozen in the back. This cute and cozy-yet still stylish and roomy-new spot’s a great stop for a weeknight pick-me-up of a dinner or (for once!) an easily won Friday or Saturday evening reservation. See restaurant critic Amber Sutherland-Namako’s extended review here. It is open Thursday-Tuesday from 12pm-3pm and 5pm-9:30pm. Now it’s around what the hell fried rice time, which you’d be remiss to miss, but consider the perfectly done, if much milder, Chilean sea bass ($38), and the comforting kao-soi ($25) with grass-fed beef and buoyant noodles in an also less-intense Chiang Mai-style curry. Get the tiger shrimp, too, ($19/2), for the fantastic crustaceans themselves, and the fresh herbal salad of cashews, ginger, shallots, chili and lime they’re joined by. Follow those with the satisfying crab croquettes ($19/3) with a zippy tom yum purée and crown of lemongrass and lime leaf. Untable’s novel cocktails are all best in class, including the fruity and sophisticated, tequila-based Sexy Fig, and the versatile, citrusy, vodka Ma-Krut (both ($17). Now that we’ve slaked any burning curiosity, you’ll probably actually start with a drink. You’ll want to mix them all in for maximum flavor effect, but maybe reserve some of the ancillary chilis unless it’s a blaze kind of day. Add fuel to the fire with even more finely-chopped hot ones, which join a perimeter of ingredients like sweet pork, rolled egg, onions, mango and cucumber. An item said to be so spicy the proprietors christened it with a curse word, the dish does pack an eye-misting heat via a multi-chili blend shipped from Thailand. Named Untable for chef Rachanon Kampimarn, also called Aun, the inviting locale is already attracting crowds ready to wait for outstanding plates that you might see simmering around social media.įirst up in early renown: Untable’s “what the hell' fried rice. This past September, a group of friends from the Isan restaurant Somtum Der in Red Hook opened their own spot, serving what they call “unconventional Thai food” in neighboring Cobble Hill.

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