There’s a HOT new offering in The Quadrangle. Its’ entry into the HOT Uptown scene is being heard all over town. It was already a HOT day when the Feldman trio walked into Crushcraft wanting to sample the much lauded Thai “street eats”. We didn’t expect that the format would be counter service. We didn’t know that our food would be served in disposable containers and that we would be using plastic silverware. The hip vibe helped us to quickly overcome our snooty expectations.

seating in the atrium-style dining room

in this dining room you can watch the chefs in the open air kitchen pulverize dried chilis with mortar and pestle

Jack Nochkasem joins Chef Paul Singhapong to offer affordable, cuisine that stays true to dishes one might expect to find in the backstreets of Bangkok. A former Mansion on Turtle Creek team member and alumnus of The French Room at The Adolphus, Singhapong pairs locally grown ingredients with authentic imports. The imports can be seen throught the restaurant. Bags of rice and other Thai staples are stored in full view of diners.

The staff is friendly, helpful, and knowledgeable. Great, you might say! Well hold on just a second. They also completely disregard any special requests. Two of us specfically asked that no crushed chilis be used. Not only were they used but they were used aggresively! We later found out that this is the norm. Apparently the owners don’t care what you want the level of spice to be. Their mindset is that if you alter the ingredients then the experience won’t be all that it can be. The effort takes Thai food back to its’ humble beginings where heat is aggresive but truly the focus is more on spice and many flavorful components. But while your mouth is on fire, your hair is drenched in sweat, and your toes are tapping uncontrollably it’s hard to distinguish the salty, the tangy, the citrusy, and the sweet notes often associated  with this fare. Had the the person who took our order let us know that they do not veer from their recipe we would have been better prepared in our minds for the explosion that was to come. All this being said, Crushcraft’s attempt at making a distinctive mark on the Thai scene in Dallas is successful. The menu is small. The offerings, although presented in disposable container, are pleasing to the eye.

appetizer menu

main menu

Gang Panang Neus

Khao Man Gai

Phat Ke Mao

green papaya salad-the star of the show!

veggie spring roll bites

Mot Hai Ba in Lakewood beats out Crushcraft on overall experience and Bambu Cusine in Far North Dallas/Richardson captures the title for best Thai in the Metroplex. However when you’re in Uptown trip on into Crushcraft. They’re hand smashing chili peppers for your dining pleasure. Oh, and did I say, IT’S REALLY HOT??????????