I love that Andy Ricker is unapologetically replicating authentic dishes from Chiang Mai, even working directly with the source to make sure he is executing them properly. He is being true to the ingredient combinations that produce the punchy flavors of what you want out of great Thai food: sweet, charred, sour, hot, even sometimes funky. Opened in 2006, it's arguably the cornerstone of this now bustling food street destination and really the launch of Portland as a food city. The restaurant's eclectic ephemera and indoor/outdoor/upstairs/downstairs style pays homage to the street food stalls in Thailand. If you can't get in, or you are waiting on your table, visit Whiskey Soda Lounge across the street for a mini version of the Pok Pok experience in drinking lounge form.
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