Former hotelier Dhid Boonsombat and Thaneht Naovarat had a dream of bringing a five-star dining experience to a more affordable level—and now their dream has come true.
Days of driving around town looking for the perfect location led to a discreet and leafy courtyard tucked in a surprisingly peaceful area next to bustling Petchaburi Road. “We want [Every Day a Friday] to be as comfy as your friend’s home, where you’d like to come often,” says chef-owner Thaneht.
Thaneht designed every dish on the menu himself, reflecting his 19 years in the kitchens of five-star hotels around Thailand, including Dusit Thani Bangkok, Le Meridien Chiang Mai and W Bangkok. Thaneht’s experience has taught him how to select good-quality ingredients that taste no different from those used in luxury hotels in order to keep their prices more accessible. For example, instead of Fine de Claire oysters, he opts for Korean oysters, which are cheaper but don’t taste significantly different. He serves them in two different ways: raw with salmon roe and fried, topped with duck liver and teriyaki balsamic vinegar (B590).
The angel hair spaghetti with uni surprised us with its tenderness and saturated flavors (B620). Another highlight is the slow-cooked beef rib, which was soaked in red wine for one night, simmered for six hours and roasted in the oven for another three hours. The result: a meat with a soft, tender and perfectly chewy texture (B890).
Every Day a Friday stocks up as much as 40 labels of wine and offers an impressive cocktail list. Live music plays from Thursday to Saturday.