Saturday 26 Jul

Food briefs: You’re toast, er, pretzel

There’s a new food truck on the scene.
07/22/2014 | Comments 0

Upward mobility

Locals can have fresh microgreens and herbs for cooking in a new and convenient way. Microgreens, a chef favorite, are petite vegetable greens that add color, nutrition and flavor to dishes.
07/23/2014 | Comments 0

Vietnamese comfort food

I’ve always had a love affair with the refreshing, healthy cuisine of Vietnam. I love the fragrances, the fresh herbs, cilantro, basil, mint and other Asian herbs: perilla, Vietnamese coriander and sawtooth cilantro. And I love the contrast and balance in almost every dish: spicy vs. cool, salty vs. sweet and steamed vs. crispy.
07/16/2014 | Comments 0

OKG eat: Cool places, cooler drinks

We know. It’s hot. It’s summer in Oklahoma. Cool down by sampling cocktails that local bars and restaurants have concocted just for you. Find a nice, air conditioned space or a shaded patio and while away the hours drinking the flavors of summer. You might decide it’s not that bad after all.

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

07/23/2014 | Comments 0

New kids on the block

There are a wealth of new local eateries cropping up in the metro and even more coming. If they’re not on your radar, they should be. From the comfy atmosphere at The Barrel on Western Avenue to the laid-back vibe at the Plaza District’s coffee shop, you might find a new regular hangout.

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

07/16/2014 | Comments 0


Ah, the perils of working with special dietary needs. It can make dining out a pain. Luckily, with restaurateurs becoming more savvy to their diners’ needs, there are a bevy of places in OKC to satisfy your craving for the foods you love without losing taste. All choices this week have been road-tested by gluten-sensitive foodies to guarantee satisfaction.
07/09/2014 | 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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