Northeastern sampler at Best Thai Signature, with grilled meats, lemongrass sausage, sticky rice, and spicy pork spare rib soup. (Photo courtesy Best Thai Signature)

Check Out Dallas’ First-Ever Thai Restaurant Week

The sticky rice, lemongrass sausages, and green papaya salads are calling.

For the first time, 17 Thai-owned restaurants and one bakery are launching a Dallas/Fort Worth Thai Restaurant Week, which will coincide with the Thai New Year, Songkran (April 13).

Each restaurants will feature one special menu item for the week of April 13-20. Some are examples of creativity and fusion, like the Thai iced-tea macarons from Haute Patisserie or larb tacos from Best Thai Frisco. Others let you dip into a specific place or time—like Bangkok City’s “Original Street Pad Thai from the 1930s” without tamarind (the origins of Pad Thai are so debated, it’s hard to say, but I love that, either way, it’s placing you back in the founding years under Thai prime minister Phibun, the dish’s great popularizer) or the two-person menu from Best Thai Signature (pictured above) that gives you a sweep of dishes from the extremely distinctive Northeastern Isaan region whose food I love and is harder to find.

The DFW Thai Restaurant Week website has maps and menu details.

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