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