WHY For a taste of au courant Thai cooking followed by fine-dining-caliber desserts.

WHAT A stylish storefront noodleteria where noodles are just a start. Thekap klâem—bar-snack-like small plates—reflect the urban Thai culinary trends inspired by owner Billy Jalanugraha’s visits to his native Bangkok. Don’t miss the house version oflarb tod: the fried ground chicken and herbs are a vivid intertwining of sweet, salty, tart and a zing of heat. Desserts created by Jalanugraha’s wife, Somjai, who trained as a pastry chef, are the bomb.

WHO Hedonists, Thai and otherwise.