Thida Thai

Emily Kent

Shut. Up. With these Rangoons. Pic is from my car bc I couldn’t wait to get home. These are packed with flavor and tons of crab. Best ever. 👏

Vanessa Weil

Great food and service.

Tracy De Soto

Decent, efficient service. That’s the good part. Typical Deep South version of Asian food, unfortunately, which means every dish (except for the fried appetizers) is *very, very* sugary, even though Thai cuisine is known for being much more beautifully balanced than this. Tom kha gai, for example, tasted like it had been made with sweetened coconut milk. Side note re tom kha gai—I make this at home and it calls for makrut leaves, fresh lime juice and galangal…I didn’t taste any of these. Just sugar and coconut. Chicken satay was just sweet, not savory. Rad na was weirdly sweet and contained too much meat and not enough noodles, which is not something I’ve ever had to say before about any Thai dish, ever. They definitely cater to the “classic” American palate with the piles of sugar and the excessive use of meat as a main ingredient. I suspect they (of course) know how to make the more authentic version of every dish, but can’t do that and stay in business here, because Asian food is so confusing to many Americans, and they expect it to be dumbed down and taste familiar instead of truly expanding their culinary comfort zone. Btw, it’s one of those “we also sell sushi and pho” places, which definitely helped us set proper expectations before we dined. I’d say skip it unless you don’t know how to cook your own Thai dishes, you have no other way to satisfy your craving, and no transportation out of Rutherford county. :(

William Wagers

Good food -- the chirashi bowl was awesome.