We use soybean oil as our primary cooking oil and soy products for seasonings and marinades which limits to only our papaya salads that are prepared without soy.ĭoes your menu accommodate peanut allergy? Yes, menu items marked with a 'V' indicates that certain dishes can be prepared with vegetarian & vegan alternatives. (NOTE: Some GF dishes are executed in our fryer with another item that contains a gluten ingredients which will expose cross-contamination.)ĭoes your menu accommodate vegetarians & vegans? Menu items marked with a 'G' indicates no ingredients containing gluten were incorporated into to make those dishes. We recommend giving yourself plenty of time beforehand to find a spot or use alternative commuting options.ĭoes your menu accommodate gluten-free allergy? No, there are only street parking around us, which can be challenging at times especially on 14th st. ![]() Larger parties are accommodated with more dining time. Reservations go live at least 2 weeks in advance, on a day to day basis.Įach table has a 90 minute window from the start of their reservation. For parties larger than 4 guests, please email to do reservations become available? Reservations up to 4 guests can be made on our website or on Tock. If a reservation is cancelled after 5:00pm the day of your reservation or there is no show, we reserve the right to charge a $20 fee per guest. What is the charge for late cancellation or no show? We ask that if you need to cancel your reservation, please do so anytime before 5:00pm the day of your reservation. This is required for our cancellation policy. Why do I need to put my credit card for securing a reservation? We require credit cards for all reservations. ![]() The New York Times - The 2021 Resturant ListĪll reservations can be made directly on our website or on Tock. The 2018 James Beard Awards Semifinalistsīobby Pradachith Fuses Classic Lao Flavors with Modern Influences - Michelin Guide StarChefs - Chef Seng Luangrath Zagat's 30 Under 30 National Honorees - Congrats Chef Bobby! #RedefineAtoZ: Seng Luangrath, the Chef Leading the Lao Food Movement - NBCĪ Mission To Preserve Funky Flavors on Anthony Bourdain's Parts Unknown Washington chefs and restaurants earn nods as James Beard Award semifinalistsįor This Mother-and-Son Chef Team, the ‘Day Without Immigrants’ Was More than a Protest - VICEĬhef Seng is leading the Lao Food Movement - Tasting Table ![]() Michelin Releases Its Bib Gourmand List for DC Thip Khao's Bobby Pradachith's Phenomenal Pop-up - Pittsburgh MagazineĬhef Seng Luangrath featured on Washington Post From Refugee to Restaurateur, Seng Luangrath Prepares to Open D.C.'s First Laotian Spot
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