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A reclining Buddha, suspended from the ceiling, encased in Lucite, and bathed in the restaurant’s signature green glow, is the perfect mascot for Pukk’s vivid Thai–fusion cuisine, where flavors like curry, lemongrass, tamarind, and basil blossom in unexpected combinations. Everything’s vegetarian or vegan, with tasty soy and seitan pseudo-meat. Duck salad is a bracing, chili-flecked mound of crispy protein, pineapple, and cashew; artfully presented spicy tamarind tofu packs serious heat. Pukk’s space is as striking as the food. Nickel-size white tiles line every surface, offset by translucent lime-green Starck chairs and green seat cushions made of rubber. All the smart details paired with single-digit prices attract a skinny-jeans-and-hoodie crowd that fills the place early and packs it until closing. — Michael Kaminer

Daily, 11:30 a.m.—3:30 p.m.; three-course lunch, $6.50.

Prix Fixe Menu
For $25, a three-course dinner is offered along with the first round of wine, beer, sangria, or soft drinks.

Duck salad, $5; spicy tamarind tofu, $8; pepper-garlic chicken, $8