Uncle Boons

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82 Good

The former Per Se chefs behind this restaurant want Americans to know that Thai food is one of the world’s great cuisines.

7 Spring St., New York, NY, 10012



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The lowdown

Ann Redding and Matt Danzer, the married chefs behind Uncle Boons, want to transform the way the average American (or at least New York) diner thinks about Thai food, as not just an interesting, exotic “ethnic” option but in fact one of the great cuisines of the world, on par with French or Italian. Their restaurant is as buzzy and stylish as any other in Nolita, and though they hew carefully to tradition when it comes to each dish, they follow their whims in terms of the wide array of them, inspired by their travels all across the country, and place a premium on using the highest-quality ingredients. When betel leaves are available, it’d be nothing short of a mistake to skip them, wrapped around a heady mixture of fresh ginger, coconut, dried shrimp, and shrimp paste, plus peanuts and chiles. And you’d be hard-pressed to find a better khao soy, the northern-style, coconut-based, whole-chicken-leg curry, made golden with fresh turmeric and featuring homemade egg noodles.

What you need to know

Insider Tips Looking to dinner party? Groups of 15 to 24 can buy out the back room, and groups of 25 or more can buy out the whole restaurant.

Recommended DishesGreen-mango salad; chopped lamb salad with mint; massaman curry with beef ribs; ice-cream sundae.

DrinksBeer & Wine Only

Noise LevelCivilized