Cuisine:

• International
• Asian
• Fusion
• Others
• Pan-Asian
• American
• Latin American
• Californian

PM Description:
Whereas chef Arnold Myint's parents brought Thai tastes to the city for the first time more than 25 years ago, their son combines traditions and Eastern ingredients in innovative ways for a new generation just across the street. Arnold's restaurant has a mixed philosophy of whimsy and daring, where spicy fried pickles compete for your attention with a sweet chili-encrusted New York strip with Indian-spiced mashed potatoes and crispy shallots. Sushi is hit-or-miss, and with so many topnotch choices on the entrée menu (such as the kaffir lime-dusted duck curry with lychee massaman), there's not much reason to bother. For dessert, you need only utter three words: brownie tempura doughnuts. Several minutes later, powdered sugar on your lips, you won't remember what hit you. Wines are affordable but not overly intriguing, and neither are many of the too-sweet cocktails. A selection of craft beer and saké, however, is great fun to plumb.


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