Bangkok Joe's Is Back

Washington, DC (March 30, 2016) – Bangkok Joe’s returns to the Nation’s Capital on Thursday, April 7, 2016. Chef Aulie Bunyarataphan and Mel Oursinsiri, who have been changing the face of Thai food in the region for over two decades, reopen Bangkok Joe’s with an emphasis on traditional Thai ingredients, cooking styles and flavors to appeal to diners expanding palates and openness to trying authentic global cuisines. Simple, fresh and unique cocktails will playfully highlight unique Thai ingredients. The restaurant will be open for lunch and dinner seven days a week. The restaurant will seat 86 in the dining room, 10 at the Dumpling Bar, 12 at the cocktail bar, and 32 on the patio. Bangkok Joe’s is located in Georgetown’s Washington Harbour at 3000 K Street, NW, Washington, DC, 20007.

“We have heard from so many of our customers and neighbors that they are looking forward to the return of Bangkok Joe’s,” said Mel. “We are really looking forward to welcoming everyone back.”

“I really enjoy updating traditional dishes and adding an element of excitement to old flavors,” said Aulie. “I hope my customers will love these dishes as much as I do.“ 

Aulie’s signature creative twist on authentic Thai ingredients and flavors is showcased in many of the new dishes such as the Fried Thai Chicken served with a grilled sticky rice cake, green papaya slaw, tomato-chill-lime Jiew, and fried shallots ($20) and the Radish “tater” tots with sautéed bean sprouts, garlic chives, egg and sriracha ($8). Other new offerings include Crispy Rice Yum with seasoned rice, Naam sour pork, ginger, peanuts and spices ($10) and Hot Pot for Two served Tom Yum style with a choice of beef brisket or seafood ($16). Gluten-free and vegetarian diners will also find ample choices from which to select.

The expanded Dumpling Bar menu features 20 of Aulie’s unique creations paired with her house made sauces. Highlights include Larb Duck Dumpling with Thai herbs and crispy shallots served in a sweet-chili zaap sauce ($10) and Lobster ‘n Shrimp Dumpling with water chestnuts, ginger-soy foam and chili oil ($11). To perfect her dumpling presentation, Aulie studied with master chef Heng Pukdepl of Suan Lum Seafood, one of Bangkok’s most renowned Dumpling Houses.

Returning customer favorites include Pad Thai with popular sen lek noodles stir-fried with bean curd, crushed roasted peanuts, bean sprouts, scallions and egg with a choice of chicken, shrimp or fried tofu ‘n vegetables, ($13 - $17) and Chicken Basil Kapow with spicy minced chicken, green beans, onions, scallions and bell peppers in a chili-garlic-basil sauce ($14).

Thai Pepper Crème Brûlée with cilantro candy and a chocolate spoon ($7) continues the reimagining of traditional Thai ingredients into dessert. Breakfast for dessert makes an appearance in the form of Fried Patongo, the Thai version of a doughnut, made of a sweet and salty dough that is deep fried and dipped in condensed milk ($6).

Thai herbs and ingredients such as Thai chili, Thai basil, ginger, lemongrass, tamarind, and hard to find traditional herbs like blue hibiscus, will find their way into drinks and specialty cocktails. Beverage Director Brad MacBeth, who was trained by the well-regarded Todd Thrasher, will oversee the cocktail and beverage program as well as the creation of the many house made juices and syrups that will be prominently featured.

This new beginning for the restaurant is embodied by the stand alone Dumpling Bar which welcomes customers back. A dramatic red ceiling with gold embellishments wraps down from above to make the Dumpling Bar the heartbeat of the restaurant and a central focal point. Inspired by the temple Aulie’s family built three centuries ago during the time of King Rama III, the ceiling is reminiscent of the canvas-like designs found on temple ceilings throughout Thailand. 

The use of bold color and repetition, a key element of Thai design, creates a powerful effect. Red, the national color of Thailand, is featured prominently. Gold accents in various shades can be seen gracing the walls, in the oval ceiling dome at the center of the restaurant and on the banquettes. Georgetown based Collective Architecture designed the restaurant.

Bangkok Joe’s is open Sunday thru Thursday from 11:30 a.m. to 10:30 p.m. and Friday & Saturdays from 11:30 a.m. to 11:30 p.m. Lunch is available daily from 11:30 a.m. to 4:00 p.m.  Dinner is available Sunday – Thursday 4:00 p.m. to 10:30 p.m. and on Friday & Saturday from 4 p.m. to 11:30 p.m. Reservations can be made by going to http://www.bangkokjoesdc.com.

Final food and beverage menus will be made available closer to opening.

EDITORS NOTE: For renderings, photography and interview requests, contact Danielle Tergis at danielle@thetergisgroup.com or 202.643.9503.