Cuisine:

• Thai
• Ice Cream, Gelato, Yogurt
• Vegetarian

Rice Thai Cuisine Description:
Talented artist Kris Boonruang, whom friends call simply Boon, learned to cook from his mother back home in Thailand. He came to the states to study political science, but soon struck out into painting. His work and that of his wife, Aimée, line the walls of this simple Victorian residence in downtown Roswell. Now he’s totally devoted to setting a new standard for Thai cooking in Atlanta. The same menu governs at both lunch and dinner, when the prices are a few dollars more---about $3 more. We’ve tried a wide range of dishes here, from the salmon with fresh, four-flavored garlic chili sauce, which came medium rare as ordered; to the jumbo sea scallops, oysters and garlic sauce served over steamed vegetables, a huge portion of pristine, fresh shellfish for just $18 at dinner. For $10, the spicy roasted chili seafood trio is plenty for a light entrée. The vegetarian green curry seems to pack the most punch, with its blend of bamboo shoots, eggplant and red bell pepper. Wild curry, made without coconut milk, is another vegetarian number that would appeal to anybody. The wine list is no earth-shaker from a length or breadth point of view, but what it lacks in numbers of offerings it more than makes up for in their correctness. The Willm Riesling and Gewürztraminer, from Alsace, are perfect with these mildly spicy dishes. Boon is planning much expansion, which should give him a more appropriate kitchen (and the patrons an expanded menu) and private dining facilities upstairs.


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