Kalaya
Venue Brief
Chef Nok Suntaranon's Southern Thai restaurant in a skylit Fishtown hall of palm trees and teal banquettes, known for fiery curries, crab dishes and cocktails.
Venue Details
- Vibe
- UpbeatDate NightChic/Luxury
- Age guide
- 25-45
- Dress code
- Casual Chic
- Cuisine
- Thai
- Demographic
- CouplesYoung ProfessionalsTouristsLocals
- Music genre
- Lounge/Chill House
- Price
- $$$$
- Open season
- Year-round
- Clientele
- LocalsAmerican
- Offerings
- Table ServiceBrunch
- Open times
- Mon 5 – 10 PMTue 5 – 10 PMWed 5 – 10 PMThu 5 – 10 PM BestFri 5 – 11 PM BusySat 11 AM – 2 PM, 5 – 11 PM BusySun 11 AM – 2 PM, 5 – 10 PM
- Vibe score
- 6.9 / 10
Address
Contact
About Kalaya
The room is the first surprise: a big Fishtown hall under a glass-paneled roof, with full-grown palm trees, teal banquettes, bentwood chairs and an open kitchen, busy enough to feel like an event on a Friday night. The cooking is Southern Thai and properly hot, and servers warn about spice levels before ordering. Chef Chutatip "Nok" Suntaranon, a James Beard Award winner, is often out in the dining room checking on tables. Reviews single out the flower dumplings, the chicken dumplings, the crab stir-fry, the crabmeat curry and the lamb-and-goat curry, plus a pineapple-and-cilantro martini. Dinner runs nightly from 5pm, until 11pm on Friday and Saturday, with a weekend brunch sitting from 11am to 2pm. It is recommended by the Michelin Guide and holds 4.5 stars from over 2,000 Google reviews. The usual caveats: small plates carry high prices, and the room can run warm and humid.
