With entrées from multiple hemispheres, it was difficult to pick a main course. Between Argentinian beef, local catfish, Indian chicken, and coconut lemongrass chicken and quinoa, we were bound to get a flavor explosion no matter which direction we chose. But we opted for the chicken and quinoa. I can't get enough of big, aromatic Thai flavors—cilantro, lime, fish sauce, ginger, lemongrass, Thai basil, coconut—so I was quite pleased with this culinary explosion. This isn't a numbing fireball you sometimes get at Thai restaurants; in this dish, I could taste each layer of flavor: nutty quinoa, bright lime, smooth coconut, fresh cilantro. Underscoring all of these flavors is a gentle but noticeable heat, probably from a fresh chile paste, but the heat was by no means overpowering. It all worked so well.
Quinoa replaces rice in this curry dish (ultimately, that's what I would call this—it's in a bowl, there's a flavored sauce accompanied by meat and a starch). I appreciated the grain for its nuttiness (and there was some sweet potato in here, too, adding complexity to the starchy element!). I think rice would've sopped up the curry sauce a bit better than thin quinoa granules. Though by no means am I complaining—I thoroughly enjoyed this dish.
And dessert? Pssh.
Pretty sure you can't go wrong with this mocha torte, complete with espresso meringues, and a scoop of house-made vanilla ice cream (churned with goat's milk, no less).
We only snapped this photo because J.T. had the presence of mind to actually document the moment, whereas I wanted to shove the moment in my stomach.