Pok Pok Phat Thai (CLOSED)

White-hot toque Andy Ricker installs a pad thai takeout spot in the space that once housed his popular wing joint, Pok Pok Wing. Find five versions of the dish: regular, ground pork, prawns, prawns and pork, and vegan, all made with the traditional mix of rice noodles, tamarind, chili, dried tofu and bean sprouts. Ricker banned touristy bastardization chicken pad thai from the spot, but the Bangkok specialty kuaytiaw khua kai (wide noodles stir-fried with chicken, egg, cuttlefish and green onions) is on the menu, along with hoi thawt (a mussel-and-egg crêpe). Wash the noodles down with Som's TONY-approved drinking vinegars, Thai iced tea or cold-brewed Stumptown coffee.