On's Kitchen Thai Cuisine

Phil Morris

On's is in a weird spot and looks crazy on the inside. This is to your advantage. It is by far the best That food in the Twin Cities, by a long shot. Their pad Thai and Thai fried rice are out favorites, but have also had very good egg rolls, chicken wings and pad see yew. Some dishes can be prepared gluten free upon request

Monica Villarreal

The best food for lunch & dinner. I recommend the crispy duck Thai style. One of my favorite dishes. So savory and refreshing. I’ve been coming for years and I can’t get enough!

Kathleen Chan

This is actually one of the most authentic Thai restaurants I've had so far! I regularly explore Thai cuisine from NYC to Cali too! For this authenticity at that price you can't beat it and the staff are amazingly sweet!

Anthony Levens

My first visit. This place is so good! I had been suggested to try them when I asked about restaurants in the Twin Cities with very spicy dishes available. I tried one dish that’s a favorite of mine and one that was new to me The dish in front is one of my faves. It’s called nam khao. It’s an Isan/Lao dish that’s like crispy fried rice. Spiced rice is balled up and deep fried until it’s crispy. The crispy rice is mixed with herbs, fermented pork sausage, lime vinaigrette, peanuts, chilis, and coconut. It’s served with lettuce to eat it with by hand The other dish was new to me. It’s called nam thok. It’s another Isan/Lao dish that’s like a southeast Asian ceviche (it’s like laab but with sliced meat). It’s sliced meat, herbs, lime juice, chilis, shallots, ground toasted rice, and fish sauce. It’s also served with lettuce to eat with. I was told this place serves their food spicy, which is why I went. It definitely fit the bill for that. I told the server I really like spicy food and she suggested if I like spicy to order a 3/10 and add chili if needed. I asked for a 6/10 which I think was a perfect heat for me. I could have handled hotter, but this was a really nice level to enjoy the food without needing to wipe my nose and brow the whole time 😅😅 I believe both dishes use ground, dried chilis for heat, with the nam khao also using finely minced fresh chilis I think. I’ve had with coarsely chopped fresh chilies (at Nong’s Thai in Golden Valley, which is wonderful) which has a more immediately aggressive heat and lingers longer. I like both ways, I really enjoy the progressive heat On’s dishes have and how well the heat is balanced with other flavors to be vibrant and not violent