A collaboration between PJ Stoops (fishmonger), Benjy Mason (chef at Down House), and Richard Night (former chef at Feast) brought out the masses this past Thursday and Friday night, with a Thai inspired menu packed full of twists and turns; those in attendance were in for a treat. The newly opened ice house, D & T Drive Inn, hosted the occasion with festivities kicking off promptly at 7:00 p.m. and lasting through midnight. Northern Thai “late night food”, served a la carte style, was the focus of the pop up dinner. Tasty items such as the Chiang Mai Style Curried Pork Shank and the Fried Fish Topped with Chilis and Holy Basil where major hits with many diners. If you were an adventurous eater you could have sampled the Curried Brains Wrapper in Banana Leaf as well – if only to scratch something off your bucket list.
We attended the event on Friday night and immediately went to ordering most things from the menu, although we skipped on the brains. We typically only eat brains on Wednesday nights so this would have been off schedule for us (lol). The beer menu at D & T Drive Inn is fairly extensive to say to the least. We are not beer girls, so Benjy provided a few recommendations which resulted in our selection of the “A Roll In The Hay” and the “Cherries Of Fire” (both by Karbach Brewing Co.).
For the menu, we found a theme among many of the dishes that night. The complex flavors created such a wow factor and the Thai heat element was definitely front and center. Our eyes gazed as items were delivered one by one; you could literally smell the food as it made its way to our table. Our favorites from the night were the Phoo Chuy Hahm Buh GUH, the wok-fried macaroni and cheese, and the Spicy Sunny-Side Up Egg Salad, their creative take on the egg salad. As an added bonus, for those that ordered food, we got to sip on a little Johnnie Walker Black Label (with a splash of Coke, of course).
Well, if you missed the pop up this time around, check out the photos anyway…its #foodporn time!