What to Eat at Pok Pok Ny, Opening Wednesday
It’s been touch and go, but the latest word is that Andy Ricker’s full sit-down northern Thai restaurant, Pok Pok Ny, will open Wednesday. We’ve gotten a look at the menu, and this place seems poised to rock the city’s Thai-food scene, with specialties not found elsewhere in the five boroughs. There’s a pork-bone soup with smoked frog legs; the herbal salad yam samun phrai, teeming with unusual things like sawtooth, parsnip, and white turmeric — not to mention cashews and dried shrimp; plus a khao soi (an egg-noodle dish in a curry broth) that, at least at the original Portland location, is a dead ringer for the stuff you’d slurp in Chiang Mai.
Ricker sources many of his ingredients directly from Thailand on trips he takes several times a year, and if this one is anything like the Portland Pok Pok (or the wing shop he opened on the LES a couple of months ago), prepare for it to be perenially jammed, even if it is in Brooklyn’s out-of-the-way Columbia Waterfront district. In warm times, the space more than doubles, thanks to a sprawling backyard. For starters, the place is open 6 p.m. to 11 p.m. Wednesday through Sunday, with full seven-days-a-week service coming soon; no reservations. See the menu here and scope photos in our slideshow.
Pok Pok Ny, 127 Columbia St., nr. Kane St., Columbia Waterfront; (no phone yet)
Northern Thai herbal salad with carrot, parsnip, white turmeric, betel leaf, basil, lime leaf, sawtooth, fried shallots, cashews, peanuts, dried shrim...
Northern Thai herbal salad with carrot, parsnip, white turmeric, betel leaf, basil, lime leaf, sawtooth, fried shallots, cashews, peanuts, dried shrimp, ground pork, and Thai chilies in a mild coconut milk dressing.
Mangalitsa pork neck rubbed with garlic, coriander neck, and black pepper, glazed with soy and sugar, grilled over charcoal, and served with chilled m...
Mangalitsa pork neck rubbed with garlic, coriander neck, and black pepper, glazed with soy and sugar, grilled over charcoal, and served with chilled mustard greens and a spicy chili-lime-garlic sauce.
