Red Onion Thai serves up a great mix of homestyle Thai dishes beyond the usual curries and stir-fries. Most of these can be found on the appetizer menu as well as the Thai "specials" menu which had been reserved for ex-pats and Thai students who'd visit the restaurant. And sometimes, like in the case of the nam prik ong น้ำพริกอ่อง, you have to ask for it specifically as it won't be on the printed menu.
nam prik ong
The dish is best described as a spicy beef bolognese sauce, with the added twist of it being used as a dip for house-made pork rinds.
Other items on the Thai specials menu excel as well. The sup haang wua ซุปหางวัว "oxtail soup" employs a fantastic spice rub that seems to accentuate any preparation with long, slow-cooked beef.
sup haang wua
The standard menu features plenty of excellent dishes, such as the do-it-yourself miang kum appetizer. Raw spinach leaves are served up with a variety of fillings such as peanuts, toasted coconut, and sliced Thai chiles. I especially love the flavor of the miniature lime wedges served with the lime peel still intact, as the bitterness of the peel and the sourness of the lime create a great depth of flavor in conjunction with all the other fillings.
miang kum
On the entree side, Red Onion does a great job with their curries, especially with the green curry such as the one used here with catfish:
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