Valla Table

The menu traces back to family recipes that taught Chef Chuck Valla to cook, emphasizing bold Southern dishes and unadapted traditional flavors. The kitchen turns out dishes like a fresh, herb-packed herbal Khao Yum, sour-spicy Tom Yum soup, and bright lime-steamed Pla Nueng Manow alongside crispy pork belly and Wagyu Pad Kra Pao.

Expect small, narrow seating inside the dining room, balanced by attentive service and refreshing cocktails.