Saturday 19 Apr

Permanent parking, mobile food

A plan to create a permanent food truck park in Midtown passed the Downtown Design Review Committee (DDRC) on April 17. The creator, Hunter Wheat, based it on other permanent food parks around the country, including places like New York, the Dallas/Ft. Worth-area and Austin, Texas.
04/18/2014 | Comments 0

Smooth pop

Ah, springtime in Oklahoma and the joy of eating food from a street vendor. Just in time for the warm weather, two new mobile concepts want you to chill out.
04/16/2014 | Comments 0


No single holiday has done more to ruin the reputation of eggs than Easter.
04/16/2014 | Comments 0

OKG7 eat: Fresh off the farm

There was a time not too terribly long ago in Oklahoma City when there was a chain on every corner and the closest you could get to local was to make a trip to your farmers market and make the food yourself. We always celebrate all things local, and luckily, it’s getting easier for OKC restaurants to incorporate locally grown, all- natural ingredients into what they offer.

— By Devon Green

photos by Mark Hancock and Shannon Cornman

04/16/2014 | Comments 0

OKG7 eat: Soccer pub crawl

Football season is finally here! We call it soccer, but that doesn’t have to stop you from indulging in two favorite European traditions: walking and pub crawling. Since the Energy FC games will be alcohol-free, we’ve created a list of pubs and taverns within walking distance from Clement E. Pribil Stadium at Bishop McGuinness Catholic High School.

— by Devon Green 

photos by Mark Hancock and Shannon Cornman

04/09/2014 | Comments 0

OGK7 eat: Dollars to doughnuts

While the idea of fried dough may or may not be American in origin, the traditional ring-shaped confection that we know and love does originate here. According to The Smithsonian, doughnuts were created by an enterprising New England sailor’s mother who wanted a way to store and transport pastry. Regardless of its origin, the doughnut is a modern favorite.

— by Devon Green, photos by Mark Hancock and Shannon Cornman 

04/02/2014 | Comments 0
Home · Articles · Food · Restaurant Reviews · Thai-ed up
Restaurant Reviews

Thai-ed up

Tana Thai is authentic Thai cuisine, whether you know it or not.

Greg Elwell February 20th, 2013

Tana Thai Bistro
10700 N. May

What Works:
lovely atmosphere, small and focused menu
What Needs Work:
Spice levels seemed to vary dish to dish.
Take a group, order a bunch, try some of everything.

Credit: Shannon Cornman

Thai food scares me a bit.

See, I have a fair idea what a cheeseburger is supposed to taste like, even though there are endless variations. And I’ve had enough spaghetti in my time to identify the good from the bad.

I have eaten and enjoyed some Thai food, but I’m nowhere near an expert, which makes reviewing a place like Tana Thai difficult. I cannot tell you if some of the dishes I had there were “the way they ought to be” — only if they tasted good in my face.

Luckily for my face, and maybe even for your faces, I was pretty happy with my Tana Thai experience.

Located in a strip mall, Tana Thai is not a big restaurant. It is a quiet place. Clean, but not fancy. I would feel comfortable taking a date there, were I the kind of person who dated other persons.

The menu is small, but I have found that to be a good sign. It means the chefs aren’t trying to be a pan-Asian emporium but instead are focusing on doing one cuisine and doing it well.

Take, for instance, the yellow curry with shrimp ($9.95), which was a mild and flavorful mix of carrots, onions and potatoes with big, whole shrimp. Although I asked for a “2” (it seems to run a heat scale of 1 to 3), it didn’t have much zip. It was, however, a rich and filling meal.

Better was the pad thai with chicken ($7.95), which is Thai starter food in the way that a California roll seems to be the thing you give sushi novices to lure them into the dangerous, shadowy world of raw fish. But I don’t care at all.

Pad thai is delicious, and Tana Thai makes a great one. A little spicy (leave it in the fridge for a day, however, and it gets feisty) and a little sweet with nice big pieces of seared chicken over perfect little sticky noodles.

I wish I could be as enthusiastic about the tom kha soup with chicken ($5.95), which suffered from a few issues. One was that the chicken pieces were a bit too large, which is awkward with soup. Am I supposed to put my knife in there? If I bite through a piece and it drops, it’ll splash soup back on me.

Also, the broth had a bit of a funk to it.

And this is where unfamiliarity may be plaguing me. Is tom kha supposed to be a little funky? I’m not sure. I had some and it was OK, but there were better dishes to eat.

Like the Thai basil stir fried ($8.95), which definitely didn’t skimp on basil. The onions and bell pepper were crunchy, the green beans had a snap but were done right and the mushrooms and chili sauce provided a little heat but left the bulk of the flavor to the basil.

This, of course, was chosen by my wife, which makes me wonder if she’s just better at choosing food (likely) or if I have a bad case of grass-is-greener syndrome (also possible). Regardless, it was good.

The spring rolls ($3.95 for five) were fine, if a bit bland, and the chicken satés ($4.95 for five) was flavorful if you’re looking for more appetizer options.

There’s more menu to explore, so I’ll definitely be going back soon. So what if I don’t know everything there is to know about Thai food? If you trust the restaurant — and I do trust

Tana Thai — then you can roll the dice and come up with a new favorite dish pretty easily.

Oklahoma Gazette’s restaurant review policy is to highlight the positive aspects, and include constructive criticism regarding food, ambience or service when appropriate.

  • Currently 3.5/5 Stars.
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