Going Out T
Basil Comes to Mount Pleasant Hot Thai Restaurant
HE SCENE WAS CELEBRATORY. From the second-floor bar, the view of a reedy lagoon blended well with the woodsy, mini- malist design – a certain sign that the architect took
the indoor/outdoor flow into serious consid- eration. Te
BY EILEEN ROBINSON SMITH
PHOTOGRAPHY BY MATTHEW GLAC
guests who had commandeered the cream-colored sofas on the outdoor patio were closest to nature, with an unblocked view of the waterscape below. Te exotic ambience outside, like the artwork inside, suggested Southeast Asia. Te buzz of conversa- tion mixed with ’60s jazz, and every- one seemed to know the handsome, young, Asian owner, Henry Eang. After all, this was an opening recep- tion for friends and regulars from the Basil Tai Restaurant on King Street in downtown Charleston. Named Basil, too, this sassy little sister is, in fact, a two-story, contemporary version that might take first prize in a Mount Pleasant restaurant pageant.
Te menu at Basil in Mount Pleasant is a near dupli- cate of that at its Charleston namesake. It is Thai food pleasing to the American palate, with a heat ratio that could be labeled as mild. Te spring roll followed by Pad Tai, Tailand’s national dish, are the most popular appetizer and entrée, respectively. Added spice and heat can be had by ordering items with asterisks or by making use of the condiments on the table: ground red pepper; tiny, pick- led Tai chilies; and garlic chili paste. Dinner is served seven days a
The color and artistry of the Thai food is complemented by the stunning décor. With lagoon views and a woodsy, minimalist design, this sassy, sister restaurant is a two- story contemporary vision. It could take first prize in a restaurant beauty pageant.
week and lunch, with smaller por- tions at a lower price, every day but Saturday. Soup is on the menu, in- cluding Tom Kha Gai, which means chicken coconut, as are salads with shrimp, beef or duck. For the hot entrées, you choose the sauce – say the favored green curry or, if, you like to live on the edge, the black pepper garlic sauce – then opt for beef, chicken, pork or shrimp. Chef Suntorn’s signature dish,
crispy, red-curry boneless duck – $21.95 at lunch and $23.95 at dinner – is like a wedding feast, whereas des- sert is typically simple, with the fried,
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