Profile

A sprawling, minimalist-chic Thai restaurant and lounge with a snug garden, house-infused cocktails, an intriguing Australian wine list, and a kitchen that challenges nearby Blue Ribbon’s late-night supremacy, serving till 1 a.m. on weekends. Chef Jeff Hardinger, late of Ruby Foo’s, turns out lively, gently priced renditions of shrimp-and-litchi spring rolls, rice-and-garlic sausages, vegetarian jungle curry, and grilled-kangaroo salad—which we’d imagine goes splendidly with a glass of Tasmanian pinot noir. — Rob Patronite and Robin Raisfeld

Reservations are only accepted for groups of six or more.