A pot-bellied, bi-ped frog holding a small umbrella met my eyes as I approached the doorway to Thai Island, a small restaurant on the main strip of Davis Islands.
I made my way past this stark wooden figure and pushed through to the inside.
The smell of peanuts and soy sauce hit me instantly and my stomach grumbled in happy anticipation.
The sound of light, relaxing music filled the air, coupled with the babbling fountain noise coming from a mysterious location.
A smiling lady greeted me promptly and showed me to a small table by the window overlooking the thoroughfare beyond.
She handed me a menu made of wood with the title of the restaurant burned into the front and asked what I would like to drink.
“Thai tea!” I replied with enthusiasm. I had heard they were known for the special drink and was eager to taste it.
I was not disappointed.
Promptly, a man in what can only be described as the quintessential island wear-tropical print shirt, khaki shorts, and a baseball cap-brought the tea in a hurricane glass.
I mixed it up and inquired as to the ingredients.
He explained it was a special tea blend on the bottom that is common in Thailand and half and half creamer on top.
Practically a dessert by itself!
I cracked open the menu and perused the page worth of appetizers.
The server recommended the Corn Fritters Thai Style that I had been eyeing, so I ordered those to start while I sifted through the rest of the extensive menu.
They offer a range of dishes from typical Asian style stir-fries to curries, all of which can be made with your choice of meat: chicken, beef, duck, seafood such as shrimp and squid, or even tofu for the vegetarian.
There was a page just for soups, many of which contained pork, and a page solely for salads.
I also noted a wine list which included white wines and sake, served hot or cold.
I finally decided on a plate called Pad Pak, a stir-fry of carrots, zucchini, cabbage, mushrooms, snow peas, broccoli, and baby corn.
I opted for chicken as my meat.
The Corn Fritters were served not a moment too soon, and I tore into them with great zeal.
The menu description had compared them to hush puppies, and I suppose they were, but they were somewhat flattened, not the typical sphere shape.
But shape of course had nothing to do with flavor and they were excellent by themselves or paired with the garlic vinaigrette that came on the side.
Garnished with shredded cabbage and a carrot cut into the shape of a flower, they were quite pleasing to look at as well.
They had some spices in them and the server informed me that the corn was scraped freshly off the cob before added to the mixture.
They made an superb first impression.
The main course arrived just as I was finishing the appetizer, evidence of the perfect service given during the whole meal. Since my hunger was somewhat curbed, I finally took a minute to take in the place.
The overall color in the dining room was white-white ceiling, white walls, white floor-but failed to be monotonous due to the splashes of color all around.
The tables were set with brightly printed table cloths, and there were literal sails from a windsurfer pinned to the ceiling.
Paintings adorned several walls, with the exception being the one where accolades of the past were hung, displaying the votes of confidence given by other newspapers.
Two works of art, I noted, had been crafted by elephants from Thailand, which was an interesting detail of authenticity added to the atmosphere.
Families, couples, and friends sat at most of the tables, evidence of the range of customers that feel at home in the cultured yet earthy ambiance.
Some even sat outside at one of the four tables near the sidewalk.
Though there were many people in the dining room, the noise level was quite low.
The Pad Pak was delicious, and served with a side of white rice.
Everything was prepared just like a good stir-fry should be; all items were cooked, but still crunchy and not overdone.
The sauce was neither spicy nor bland, but had a good flavor, hinting of soy sauce and something else I couldn’t quite put my finger on.
The chicken was not chewy, but very tender.
They had even remembered to skip the mushrooms, of which I am not a fan.
Overall, the portion filled me and then some, and I enjoyed every bit of it.
Nearly stuffed, I had managed to save some room for dessert, and decided to try the green tea ice cream.
Served in a clear glass dish with a dollop of whipped cream and mint leaves, it looked better than it tasted.
It was my one disappointment that night, and I suppose it might have been all right if one really, really liked green tea. To me, it was too strong on the plant flavor and had a somewhat paste-like consistency.
I think perhaps it was too concentrated, whereas green tea served in liquid form has a light flavor to it.
They do offer other items for dessert: fried ice cream, fried bananas, Thai donut (also fried), or coconut ice cream.
They were out of the fried ice cream that evening, or I would have sampled that instead.
Overall, my experience at Thai Island cost me $23.92 plus tip (I just had to have a second Thai Tea) and was well worth the relaxation and fullness that accompanies a good meal.
I even waved good-bye to my friend the frog as I left to walk in the cool night air of Davis Islands.
Appetizer
Thai Tea: $1.75
Corn Fritters Thai Style: $5.95
Pad Pak with Chicken: $9.95
Green Tea Ice Cream: $2.95
Average Entrée Price: $10-$12Atmosphere: Relaxing and Quiet
Restrooms: Clean and Adequately stocked
Variety: Great in Every CategoryService: Efficient and Courteous
Moriah Parrish can be reached at mparrish@spartans.ut.edu.
Thai Island is awesome. I’m fortunate to live practically across the street. The restaurant is very close to school. I walk to school and it takes me about 20 to 30 minutes. You can take the #46 bus, which stops a block and a half up S. Hyde Park (M-F – 7 to 7), and be there within 10 minutes. It’s the perfect little adventure to Davis Islands. The only minor issue is its size. I’m not sure if it would be comfortable for groups over 4.