Dan’s Thai Beef, Pork and Meatball Noodle Soup, Le Thai

Don’t let all the well-deserved hype surrounding downtown’s new Thai joint overshadow the humble noodle soup: beef bones with the marrow, beef and pork slices mingle with ginger, lemongrass, onions, carrots and chef/owner Daniel Coughlin’s secret spice mix. The highly flavorful soup is served in a huge bowl with tasty beef meatballs, green leaf lettuce, bean sprouts, fried garlic, preserved cabbage, green onion, cilantro and plenty of firm noodles for the slurping. You might get through half of it. Just remember that sitting in your fridge, the chili spice only further infuses its heat into the soup. $9, 523 E. Fremont St., 778-0888.

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Behind the Stick


Behind the Stick

Walking in to P.J. Clarke’s in the Forum Shops at Caesars, your eyes scan the black-and-white photos that plaster the walls and the crisp white linens draped perfectly over the dark mahogany wood. With the dirty martinis and Manhattans sitting in front of the patrons at the bar, you’d expect a thick cloud of smoke and the smell of fine cigars—and there probably would be if it were allowed. Behind the 125-year-old carved, hardwood bar stands Woody Linihan.