I’m a bit aggressive when it comes to picking a restaurant. After all, I’m not just eating for me, I’m eating for you: my adoring public! So on Friday night, when we met our friends Jeremy and Jason for dinner, I found myself in an extraordinary new role: passive restaurant goer. That’s right, Jason picked the restaurant on this particular night and it was Sukh in Fort Greene.
You can see the sense of responsibility that Jason (left) feels in this photo; he had to order a drink to cope. Jeremy talked him down from the ledge: “Don’t sweat it… I’m sure Adam will like it.” He then nervously drank down his cocktail in one gulp.
Well, not to spoil the outcome: but I didn’t like it. I loved it!
I Hear a Train A Comin’
The inside of Sukh is designed to look like a train car. Their website says: “Thailand’s railway history is an exciting journey through time, starting back in 1855 with its earliest railway event.” The food, therefore, has historic Thai flair: like the Hor Mok (picture above), Steamed Branzino curry custard topped with jumbo lump crab meat, karffir lime leaves, red chili, and coconut milk. As unusual as that sounded, it was a perfect little bite to pair with my rum-based cocktail (I had two; oops).
The Gui Chai — fried chive pancake served with sweet soy sauce — was an equally scrumptious appetizer (and good complement to our drinks). I promise, there are fried chive pancakes under those noodles.
My favorite dish, though, had to be the Khao Khai Ra-Bert — a Thai-style crispy omelette topped with sautéed minced beef, homemade chili pasted over jasmine rice — that you see at the top of this post.
It was wild: the eggs were so transformed into something crispy and golden, I almost didn’t recognize them as eggs. And the ground beef on top was so studded with chilies and other spices, it made me cry more than Beaches (which is saying a lot).
Big Fish
For our entrees, we shared the Pla Tod Samun Prai — Fried Branzino topped with crispy Thai herbs served with Thai chili lime sauce and caramelized fish sauce — which was vibrant, spicy, and fun to eat.
The Pad Thai came with the most gloriously-charred skin-on chicken thighs on top:
This was our dessert and I totally forget what it was but it was perfect for four people.
In conclusion, it was very brave of me to let Jason pick the restaurant but I had nothing to be afraid of. He picked a great spot! Just to be safe, though, I’ll pick the next one.
Sukh / 723 Fulton St, Brooklyn, NY 11217 / (347) 494-1999
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