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Introduction
We are excited to share that Thai Farm Kitchen has been featured in a glowing New York Times review! The article highlights our dedication to authentic Thai flavors, sustainable ingredients, and a cozy, welcoming dining experience right in the heart of Brooklyn. It’s an honor to be recognized by such a prestigious publication, and we’re thrilled to share more about what makes Thai Farm Kitchen special.
A Thai Farm Kitchen Review: What Makes Us Unique?
In the New York Times review, Ligaya Mishan applauded our ability to blend traditional Thai recipes with a modern, farm-to-table approach. Our story began when owners Jess and Elizabeth Calvo moved from Bangkok to Brooklyn, bringing with them cherished family recipes and a passion for fresh, organic ingredients.
Many of the dishes we serve today are inspired by Elizabeth’s grandmother’s recipes, including the famous Wun Maprao Onn (Coconut Delight). Described in the review as “delicate, clouded jelly,” this dessert is a testament to our dedication to crafting authentic and memorable dishes.
Signature Dishes That Shine in Every Review
Among the dishes that stood out in the New York Times article are our carefully prepared mains and appetizers. One favorite is the nua toon, a slow-simmered beef shank infused with galangal, lemongrass, and pandan leaves. The result? A rich, aromatic broth that’s both light and flavorful.
Another highlight from the Thai Farm Kitchen review is our kao thod nhaem klook, a delicious mix of crispy fried rice balls with fermented pork sausage. This dish balances salty and sour flavors, making it a must-try for anyone visiting our restaurant.
We’re also known for our pad phed pla—a catfish in red curry with fresh green peppercorns, offering bold, zesty flavors that dance on the palate. Whether you’re a fan of spicy dishes or prefer something milder, there’s always something on our menu to suit your taste.
Farm-to-Table Ethos
At Thai Farm Kitchen, we’re proud to align with Brooklyn’s local food movement by using as many organic and sustainable ingredients as possible. As highlighted in the New York Times review, we incorporate fresh, locally sourced produce like kale and quinoa into traditional Thai recipes. This farm-to-table approach not only ensures the freshness of our dishes but also reflects our commitment to sustainability.
For example, we add quinoa to our fried rice for a unique twist, while kale enhances the richness of our green curry. These local ingredients blend seamlessly with authentic Thai flavors, showing how we adapt to our environment without compromising tradition.
A Cozy Brooklyn Dining Experience
Our restaurant’s intimate atmosphere also received praise in the New York Times review. With its bamboo lattice walls, hanging plants, and warm lighting, Thai Farm Kitchen is the perfect spot to enjoy a relaxing meal. As you dine, you’ll experience our signature hospitality, with Jess and Elizabeth often serving tables themselves and ensuring every guest feels like part of the family.
From the moment you step inside, you’ll be greeted with a traditional Thai wai—a gesture of pressed palms and a slight bow—setting the tone for the warm and welcoming service you can expect throughout your meal.
What People Are Saying
Since the New York Times feature, we’ve been grateful for the outpouring of positive feedback from our community. Whether you’re here to enjoy an adventurous new dish or a comforting classic like mango and sticky rice, our goal is to provide an unforgettable dining experience.
To learn more about our journey and other awards we’ve received, visit our Awards page.
Visit Thai Farm Kitchen Today!
There’s no better time to experience the authentic flavors that have captured the attention of the New York Times and our loyal customers alike. Whether you’re a Brooklyn local or visiting from out of town, we invite you to explore our full menu and discover why Thai Farm Kitchen is quickly becoming one of Brooklyn’s favorite spots for Thai cuisine.
