I’ve often sung the praises of the mango with sticky rice or the som tom (papaya salad) at Aroy, which, coincidentally and appropriately, is translated as “delicious.” The tiny mom-and-pop only has only about 12 tables, but their old-school approach – especially when you order off of their “Thai only” menu (which is not integrated onto a regular menu listing both adventurous and safer choices) – could rival any Thai restaurant in the country, including the overhyped Pok Pok, now wowing New York City food media from its perch in Brooklyn.
The thing I love about Aroy is that they don’t hold back. The food doesn’t feel restrained, as if they’re cooking for delegates to a Southern Living convention and don’t want to offend or scare off anyone. They cook as if you’re they’re long, lost uncle from Isaan, and they make no apologies. When you tell them you want it “Thai spice,” they deliver the goods. The same is true with their pork neck salad. Made from marinated and grilled pork that would be fine on its own, they toss it in a powder, made from wok-seared and pulverized sticky rice, galangal (young ginger) and kaffir lime leaf. I could eat this dish all by itself and be happy that I made the trip to Ravenswood. But obviously, I’m ordering mango with sticky rice if it’s in season.