Thai Station DC

Built around Chef Tanida’s Bangkok recipes, the kitchen delivers traditional cooking served hot and fast in an easygoing dining room. The lineup moves from aromatic curries to seafood staples like crab fried rice and calamari with dipping sauce, alongside starters like shrimp in blanket. For punchy heat, the spicy, savory ka prow layers chicken and shrimp under a fried egg, rounded out by classic noodle plates and Thai tea.