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Joy Potrawiak and her family are from the south of Thailand where dishes tend to be spicy. The kitchen crew has "toned down" the heat at this 40-seat, lunch-and-dinner spot, but "If you like heat, we can kick it up,” she adds. The menu—which spans no fewer than eight pages—includes dishes like coconut soup, nom tok, wok stir-fries, eight curries, five fried rice dishes, and an almost endless selection of noodle plates. Potrawiak also says the restaurant stocks local and Thai beers, as well as bottles of gluten-free suds. Too many choices? Potrawiak says first-time diners should consider ordering the koong ma-kham—a house specialty made with grilled prawns and shallots in a sweet and sour tamarind sauce—before enjoying a southern Thai delicacy: rice paper-wrapped, deep-fried Snickers bars, served with a scoop of housemade coconut ice cream. Chad Walsh, 11/6/2012