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Photo Cred: Pok Pok and Politico
Oh Andy Ricker, thank you for being you. After two decades of travel throughout Thailand, Andy came back to his native Portland, Oregon and opened his first restaurant Pok Pok and the praise rolled right in. Names like The New York Times, Bon Appétit, Food & Wine, Epicurean, Zagat, all lauded his ability to capture the authentic flavors and spices of Thai food – as if it were taken straight from local streets and kitchens.
In 2012, Chef Ricker brought his talents cross-country to NYC. The New York Times articulated it best when they said, “it felt more like the Beatles were about to touch down at Kennedy”. Pok Pok NY opened its doors in 2012 in Red Hook, Brooklyn and captured a piece of our hearts. We’ve never been able to refrain from ordering their signature Spicy Fish Sauce Chicken Wings in hopes of, I don’t know, trying something else! But, you can’t – it’s just not possible – the spicy wings are out of this world good. The Northern Thai Sweet Pork Belly and Spicy Northeastern Thai Chopped Duck Salad are other favorites that you can’t miss. Flavorful foods always need a refreshing cocktail to go down with, so try the Salted Plum Vodka Collins or Yuzu-Honey Whiskey Hot Toddy. In recent news, they just started taking reservations making it much easier to know you’ll for sure be able to land a table. Oh, and maybe bring a handkerchief if you can’t take the heat!
Last year, The Economist noted Pok Pok as 1 of 5 restaurants to try in 2014 – that’s across the globe. Purdy impressive, we must say.
GET THE: Spicy Fish Sauce Chicken Wings, Norther Thai Sweet Pork Belly, Spicy Northeastern Thai Chopped Duck Salad
