This is something I've mentioned before, but it bears repeating: I often take out-of-town guests to TAC as an example of what I consider to be the source of the most interesting, tasty, and inexpensive food available in Chicago. Also, it is likely that my out-of-town guests are unable to find anything quite like it in their hometowns.
Every single time, without fail, my guest proclaim TAC not only to be the most enjoyable Thai meal they've had, but among the best restaurants they've been to in Chicago. This happened again last night and I have a hard time disagreeing with my guests.
First, let me mention the standards that we ordered. These are items that are always excellent. They have become comfort food for me, and remain eye-opening to people who are new to authentic Thai food:
Thai-style fried chicken: Crispy and delicious as usual. The sauce provided was thicker and more aggressive than I last remember, and I enjoyed the change very much.
Issan-style sausage: Among my favorite dishes wherever it is served in town. The sourness of the sausage, paired with the heat of chiles and brightness of ginger is fantastic.
Deep-fried holy basil with minced chicken over preserved egg: Delightful. The crispy basil leaves, tasty bits of chicken, and meaty egg makes a nice combination.
Green curry over omelet with pork (other meats available): There is something special about curry-soaked eggs.
Now for the two dishes from the specials board (the reason I'm posting to this thread):
The
crispy en choy that Will introduced us to at the top of this thread is a marvel. I cannot add much to the descriptions already provided here other than to say that this dish displays an extremely high level of culinary skill. Often times I will eat in a restaurant and think, "this is a good dish, but I could probably reproduce it". The crispy en choy made me think, "this is a wonderful dish, and I think there are very few people in town, if any, who could reproduce it." It's among the best things I've eaten in a while (5 out of 5 people at my table agreed) and I highly recommend everyone get a plate before it goes away.
Thanks a million, Will.
Also, introduced
here, the "
nam pork ribs" taste like Issan Sausage 2.0. If you love the sausage but wish there was more of a chewy, charred BBQ experience, then this is the dish for you. The Thais really know their "drinking food".
If you haven't been to TAC in a while, or never have, you really must make a trip soon. Andy (TAC's chef) is at the top of his game.
Continued thanks to Erik M for his recommendations and translations that help make this food more available to everyone.
TAC's most recent translated menu can be seen here.
Best,
Michael