A monkey spin-off sounds like a circus trick, but in this case it’s the latest restaurant from Aom Phanthong, chef and owner of Koh Samui & the Monkey. Thai antiques, Buddha statuettes and a jewel-toned palette warm up the chilly industrial restaurant and nightclub that used to occupy the space, taking it a big step up from typical neighborhood Thai restaurants. The menu too is a step up, featuring a full bar and tropical cocktails. Servers are quick to make suggestions and answer questions about the mix of modern dishes, like Thai-style nachos, as well as the classics. Speaking of classics, every table seems to order the pumpkin curry, and for good reason. Call it Thai comfort food; it’s creamy and soothing with tender chunks of pumpkin and chicken and just a touch of red curry spice. But the must-order dish here is definitely the baked black cod marinated in soybean paste, served over pea shoots. Little cubes of mango temper the slightly salty jus and are a pleasing contrast to the burnished, succulent sablefish.

Thai-style tom yum shrimp nachos
Beef with fresh mango and cashews
Gaeng pumpkin curry chicken in red curry sauce
Baked black cod marinated in salted soybean paste
view full menu here

Singles can dine at one of two bars; for special occasions there is an elegant private dining room.

The servers’ striking multicolored uniforms feature fabric made by tribespeople in northern Thailand.

lunch: Mon.–Fri. 11:30 AM–2:30 PM
dinner: Sun.–Thurs. 5 PM–10 PM; Fri.–Sat. 5 PM–10:30 PM

$11 (minced chicken basil) to $18 (baked black cod)