Muc Rang Muoi ($10; Fried Salt & Pepper Squid)
Crispy slices of squid with five spice, black pepper, ginger, chilies, cilantro, scallions, garlic, and lime.
Thai Style Corn on the Cob ($8)
Street style corn that's brushed with coconut cream and grilled. Sprinkle with chili flakes and lime for citrus and a lingering heat.
Sai Grok ($10; Grilled Sour Isaan Sausage)
Served alongside ginger, pickled chilies, shallot, peanut, cabbage, and cucumber. With a small woven tub of rice, combine the sausage and vegetables into rice balls.
Moo Ping ($7; Marinated Pork Collar)
Pork collar skewers with a potent chili pepper sauce.
Cha Ca La Vong ($15; Sablefish with Dill & Tumeric)
Sablefish on a bed of vermicelli noodles, scallions, dill, peanuts, crispy garlic, nouc cham, and chilies.
Gaeng Par Hed ($12; House Made Tofu & Wild Mushroom Curry)
Tofu and mushroom curry with bamboo shoots, snake beans, and lime leaf.
Southeast Asian-inspired cocktails: Pineapple Sode & Rye ($11; left) and Tamarind Soda & Peanut-Infused Bourbon ($11; right).
2 birds 1 stone
Sister to doi moi, 2 birds 1 stone is its own entity—a craft cocktail bar by Proof and Estadio bar director Adam Bernbach.
2 birds 1 stone Hand Drawn Menus
Adam Bernbach once drew a comic for Mark Kuller on how to make a Manhattan. Kuller was so taken with it that he insisted Bernbach create these hand drawn menus for 2 birds 1 stone. They'll change every week.