Worthy of a trip across town, and destined to be a favorite neighborhood bistro, Pon has a smaller menu with a focus on freshness and big flavor. Thirty seats (and an intimate bar).
In Thai cuisine, a number of core ingredients and sauces can be used in a wide variety of dishes, crossing from vegetarian to those featuring meat, fowl, or fish. The supporting elements for an entrée of filet of cod can be worked into a pasta or duck dish, with radically different results. Pon’s careful application of the trinity of sauces—fish sauce, oyster sauce, and soy sauce—with a touch of palm sugar, and requisite heat, provides a base level of complexity and depth of flavor across a spectrum of dishes, while simplifying the preparation, allowing for greater control and speed in the kitchen. Her flavor profile also makes for rich, satisfying food without being heavy, or using a lot of fat.
Sweet (not so much), sour, salty, spicy (much). Umami!
Classically trained in French cuisine and sauces, but grounded in her native Thai cuisine, Pon's equally at home preparing slow cooked American bbq as she is other Asian cuisines.
After years of catering for crowds and fortunate friends, she now has a home base away from home.
A short list, big on food-friendly wines, craft beers, and cocktails to enhance and complement Pon's bold flavors.