- Thai
Amarind's
Menu for Amarind's
Menu for Amarind's provided by Allmenus.com
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Ratings and Reviews for Amarind's
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Apr 21 2012
Jaci Y. via Yelp
Amarind restaurant was a good experience. Now, since I am in my first trimester of pregnancy, almost any food makes me feel nauseous. However, with...read more
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Mar 28 2012
Janeen W. via Yelp
I work down the street from here and I would eat lunch here alllllll the time!! Great Pad See Ewe I would just ask for extra sauce. Good spring rolls. Very...read more
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Feb 03 2012
Jie S. via Yelp
If you just started a diet plan like I did, I recommend a few veggi dishes here. My favorite is Basil vegetable with steam rice. Or mixed vegetables if you...read more
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Apr 12 2008
via Citysearch
The Thai cuisine at this North Avenue restaurant in the near western suburbs is excellent- varied and well-presented. Very reasona...read more
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Mar 16 2007
dlady via Citysearch
Excellent food with tasty vegetarian options! Flavor is added from use of fresh variety of vegetables and appropriate spices and N...read more
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Apr 10 2003
wlevitt via Citysearch
This is the place to go to taste delicious thai food that is also affordable. can be crowded (long waits even after ordering) as...read more
The Scene
The castle-like exterior has medieval qualities, but step inside and the warm aromas of Thai cuisine fill the air. The dining room--modest, homey and impeccably clean--fills quickly with casually dressed diners. Service is gracious and unrushed.
The Food
Appetizers delight with striking colors and artistic presentation: bite-sized dumplings served with a racy red chili sauce; the fried stuffed wings are tender inside, golden-crispy outside; delicate fluted pastry cups filled with corn, peas, mushrooms and cilantro suggest flavors of summer. Entrees impress with splashes of color punctuating each richly flavored dish. Basil chicken delivers subtle flavors and an even texture while nippy three-flavored beef is complemented by the freshness of bell peppers and squash. Wide, toothsome noodles in the pad lad nar are bathed in light sauce accented by baby bok choy. For dessert, mung bean custard, cubed and served in a checkerboard pattern, is subtly sweet.