Serving from 4pm - 11pm Sunday-Thursday, until 1am Friday & Saturday.
AAHAAN PHROM (food ready to eat)
Mantou Muu Waan
Steamed bun stuffed with shredded sweet pork and topped with fried shallots.
Mantou Muu Krob
Crispy pork belly bun with Thai sri racha sauce.
Plaa Lek Thawt Krob
Deep-fried dried anchovies with sriracha sauce.
1/4 lb House-Roasted Red Peanuts
Pok Pok style with lime leaf, garlic, chiles and sea salt.
Kai Saam Yang“chicken three ways”
Mixture of chopped lemongrass, peanuts, ginger, chiles, lime, and shallots. Old school Thai drinking food with a cryptic name.
AAHAAN RAW DIAW (food that takes a while)
Khua Haem Pik Kai
Northern Thai-style Dry-fried chicken wings smothered with aromatics and chiles, seasoned with fish sauce and soy sauce and finished with a handful of holy basil.
Kai Thawt Thian Kheun
Chicken thighs rubbed with cilantro root, pepper and garlic, marinated in seasoning sauce, battered and deep-fried super crispy. Served with Naam Phrik Num (green chile dip), steamed vegetables and sticky rice. "Midnight Fried Chicken"...based on a version by the notorious Chiang Mai restaurant of the same name.
Plaa Meuk Ping
Charcoal toasted dried cuttlefish, run through the squid press to tenderize. The most iconic Thai drinking snack.
Jin Som Mok
Sour-cured minced pork and sliced back fat grilled in banana leaves over charcoal, topped with an egg*. Northern Thai drinking food specialty.
Yam Met Mamuang Himmaphan
Roasted to order cashews with sea salt, fresh Thai chiles and chopped green onions. Scoop with a spoon, perfect with cold beer!
Jin Tup Roht Dii
Low and slow grilled well cooked flank steak with a little bit of salt and MSG, pounded with a sledge hammer and served with naam phrik kha, a chile-galangal dipping sauce. Learned from Pa Daeng Jin Tup, a rustic roadside drinkery in San Sai, Chiang Mai.
Yam Muu Krob
House made Thai-style crispy pork belly with tomatoes, Thai chiles, green onions, Chinese celery and lime/fish sauce/palm sugar dressing. Classic Thai drinking man’s dish.
Naem Sii Khrong Muu Thawt
Sour cured pork riblets deep-fried and served with a side of cabbage, peanuts, ginger and chiles. Roht Jat Maak Khrap!
Krabong Fak Thawng (Vegetarian)
Deep-fried pumpkin with curry paste batter, served with sweet chili-crushed peanut sauce. Northern Thai street snack.
Deep-fried marinated dried beef seasoned with coriander seeds and served with deep fried lime leaves and jaew. Isaan-Thai style jerky.
Phat Hoi Laai add spaghetti
Stir-fried manila clams with chiles, galangal, garlic, krachai and Thai basil. Spicy, aromatic, salty.
Ike’s Vietnamese Fish Sauce Wings
Yes, these are the wings you have been looking for. Available regular or spicy.
Tom Saep Muu
Isaan sour-hot soup with pork and offal, herbs, aromatics, tomatoes, lime and chiles, served in a hot pot. It’s all about the broth!
Spaghetti Phat Khii Mao
“Drunkard’s stir fry” with aromatics, three kinds of chiles, green peppercorns, hot basil, long bean, man kaew and boar. A classic Thai drinking food dish with a modern Thai twist: spaghetti instead of rice noodles....rice spaghetti.
Phat Thai Thamadaa ( after 10PM)
Rice noodles cooked in rendered pork fat with tamarind, fish sauce, palm sugar, peanuts, dried tofu, dried shrimp, preserved radish, egg, garlic chives and bean sprouts.
- Phat Thai Muu Sap
Regular with ground pork
- Phat Thai Kung Sot
Regular with fresh prawns
- Phat Thai Ruam
Regular with prawns and ground pork
- Phat Thai Jay add egg,
No animal products.
- Haw Khai
any of the above, wrapped in a thin omelette
Tamarind Whiskey Sour
Tamarind, fresh lime juice, palm sugar and bourbon on the rocks.
Mango, vodka, coconut cream and lime, shaken and served up.
Salted Lime Tom Collins
Salted lime, gin, fresh lemon juice and soda on the rocks.
Fresh-squeezed grapefruit juice with lime, Som honey drinking vinegar and tequila served up.
Pok Pok Gin and Tonic
House infused makrut lime gin served tall with tonic.
Gin with fresh mint syrup, fresh squeezed lemon juice and a splash of soda.
Cockspur rum, salted yuzu, lime, palm sugar simple syrup, up.
Aperol, gin, fresh lime and rhubarb bitters, on the rocks.
Khing & I
Mekhong, lime and house made ginger syrup on the rocks.
Smith Teas bergamot tea infused vodka, Som honey drinking vinegar, orange liqueur and soda on the rocks.
Gin, Maraschino Liqueur, fresh squeezed lemon juice and a splash of Amarena cherry juice, served up.
Tequila, Som celery drinking vinegar, fresh lime and Thai chile, served up.
Japanese Ume Plum wine and soda served tall on ice.
Yuzu-Honey Whiskey Hot Toddy
Korean yuzu-honey “tea” with bourbon.
Pok Pok Bloody Mary
Prepared with Thai chiles and aromatics pounded in the mortar and pestle.
Vietnamese Coffee, Grown Up Style
Vietnamese coffee spiked with brandy.
Lao Saparot (shot)
Thai style, pineapple infused rice whiskey
Thai iced tea with fresh lime juice
Thai iced tea with evaporated milk
Fresh squeezed limeade, Thai style
Pok Pok Som tamarind, pomegranate, honey, pineapple, ginger, Thai basil, turmeric, celery or apple. Mild, sweet & tart drinking vinegar, mixed with soda water. See chalkboard for seasonal Pok Pok Som flavors. Take some home! Selected flavors available for sale by the bottle.
Filtered Stumptown espresso with condensed milk or black. Drip-brewed to order, please allow a few minutes for the process.
Kafae Boraan Yen
Sock brewed “Ancient” Thai iced coffee with condensed milk and sugar. Made with Stumptown coffee.
Stumptown Single Cup Pour Over
Best coffee in town, brewed to order.
Steve Smith Teas
Best quality from local tea expert Steve Smith: Jasmine Pearls, Lord Bergamot, Spearmint, Meadow Herbal Blend.
RC Cola, Diet RC, 7-Up, Ginger Ale
Cock and Bull Ginger Beer On draft
Lurisia Spring Water (sparkling) 500ml
KHONG WAAN (sweet stuff)
Ai-tiim 1/2 pint
House made ice cream: Mango, Durian, Thai Tea, Thai Coffee, or Vanilla-Bourbon. Rich, creamy and very flavorful. We hold our own on Division street with this ice cream!
Fine Print: We use peanuts, shrimp, meat, cage-free eggs, sugar, salt, wheat & dairy products in our preparations. We buy local and natural when possible and practical. If you have allergies or fears, ask for a list of ingredients. Please, no substitutions. Plate charge of $2/person will be charged for desserts supplied by customer. Due to outrageous merchant fees, a minimum purchase of $10 is mandatory for credit and debit cards. We will split payments with up to 3 cards, after which there will be a $1 charge for each additional card. We do not accept prepaid debit cards. Sorry and thanks for understanding! Unpaid tabs will be closed to the pre-authorized credit card with an added 15% gratuity. PS: Corkage fee for BYOB wine is $10 per bottle, $3 per 12oz beer and $6 per 750ml beer