BANANA LEAF THAI AND BAR

Menu: Thai

Alcohol: full bar for dine-in coming in March

What I ordered: nua nam tok (beef salad), pad kee mao (noodles with shrimp), gaeng keow wan (green curry chicken), pla sam rod (fried snapper in three-flavored sauce), sweet sticky rice with mango. If you are in the mood for noodles, make it the pad kee mao, a tangle of rice noodles slick with a sauce that melds sweet, spicy and savory. The green curry chicken packed a satisfying punch of bright basil. The flesh of the snapper remained surprisingly flaky, while the outside was crisped into curly pieces. The online ordering system doesn’t offer dessert; I placed that order when I arrived at the restaurant. It was ready in minutes, and in my belly within the hour, but I agree with Jobi’s assertion that sweet sticky rice is best consumed fresh.

Price range: appetizers, soups, salads and sides: $4$15; entrees: $17-$35; desserts: $7-$8

Service options: carryout and delivery; place carryout orders in person, online or via phone (curbside available upon request); delivery via Chownow, Doordash, Grubhub and Uber Eats

Outdoor dining: patio with umbrella tables and some heaters

Mask policy: required for all employees; mandated for customers when not seated, or when speaking with staff

Address, phone: 227 Sandy Springs Place NE, Sandy Springs; 404-418-8156

Hours: 11 a.m.-2 p.m. and 5-9 p.m. Tuesdays-fridays, 3-9 p.m. Saturdays-sundays

Website: bananaleafatl.com

Banana Leaf Thai and Bar was opened by Thai natives Awut Pengpis and Supakorn Thanasongtrakul.