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Uptown Thai Gem CrushCraft Adds Meat on a Stick, Fruit Waters

And other recent menu additions at the colorful Quadrangle restaurant.

Garrett Hall/EDFW

Since arriving in the Quadrangle last February, CrushCraft Thai has changed the way many Dallas diners think about Thai food — a pretty impressive feat for a quick-service, fast-casual concept (and one that snagged it a spot on the Eater 38). Foregoing the gloppy, over-sweetened curries that dominate many local Thai restaurant menus, the joint project from Thailand natives Jack Nuchkasem and Paul Singhapong instead specializes in super-fresh, crazy-flavorful dishes like khao man gai (gingery rice pilaf with shredded chicken and cucumber relish) and suar rong hai, grilled beef with eggplant compote — all of which can be seriously spiced up with a visit to the self-serve condiment bar.

Now, CrushCraft has added a plethora of new menu items, including:

  • Spring rolls stuffed with chicken or tofu
  • Thai-style hard boiled eggs that are battered and fried
  • Two chicken satay salads, one over field greens and one over shredded green papaya
  • Pork fritters, miniature pork meatballs threaded on sticks and deep-fried
  • Tom kha gai (coconut soup), which can be tacked on to an entree for $1.65
  • Muddled-to-order fruit waters, including a cucumber-mint flavor that makes a nice foil for some of the spicier dishes
Additionally, CrushCraft will be open until midnight for a little New Year's Eve shindig if you want to ring in 2015 with Thai food and some Asian beer or sake.

Crushcraft Thai Street Eats

2800 Routh St Ste 150, Dallas, TX 75201 469-471-4446 Visit Website

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