For four weeks, cult Thai spot Smoking Goat will turn into a fried chicken joint, serving up a menu of dishes inspired by a recent trip to Bangkok (check out our own fried chicken recs for Bangkok here). Among them will be fried chicken, marinated in fish sauce & coriander root and served with heaps of crispy garlic, Thai shallots & dipping sauces; street food gem kaitiao khua kai; tom yum nam sai made with makrut lime leaves and velvet crab; and fish sauce caramel soft serve ice cream for dessert. As for drinks, expect a new list of cocktails that’ll include neon ice Thai teas with salted foam, refreshing lychee margaritas and mango negronis. They’ve also made their own low abv Piquette in collaboration with Phillippe Weiss of La Petite Baigneusemade from the marc (the remains of grapes left after pressing) and foraged herbs.
