LA dining isn't always about new openings - sometimes it's about places that keep getting better. Anajak Thai Cuisine in Sherman Oaks is one of those enduring restaurants that continually raises the bar while staying rooted in family and community.
There's no beer, no hard liquor, no outside wine, just a new energy at Sherman Oaks' starlight restaurant. What has impressed me most over the years is that it's a multi-generation family business, led by a passionate and creative son who has continually grown sharper. Today's experience feels like the culmination of the family's dedication and passion.
Dave Chang recently asked Jeremy Fox on The Dave Chang Show, "Have we really moved on from being a steak and potatoes food country?" His answer was yes and no. Justin Pichetrungsi has me convinced it's yes. We've evolved. Steak and potatoes now come in the form of Japanese sweet potato and braised beef in a creamy, nutty, and sweet curry with Bird's Eye chili.
The Massaman braised beef with Japanese sweet potato carries Michelin two-star finesse, a dish that could hold its own on any fine dining menu. It's hard to imagine presenting more exceptional cuisine. The de-alcoholized wine by the glass is thoughtful and fun, proof you don't need alcohol to have a memorable night.
The service matches the price point - warm, sincere, and never overly buffed. Expect a $100 PPA and feel like you're getting every dollar's worth.
Pro tip: when it's in season, order the mango sticky rice and eat it with the pineapple-glazed pork ribs. The contrast is phenomenal.
My only criticism is that the menu could use a light edit. A few dishes could disappear without hurting the overall offering, likely helping reduce prime costs.
For every painful story about a restaurant closing, there's another thriving, growing, and evolving. Anajak Thai Cuisine proves that with enough heart, craft, and perseverance, restaurants remain essential to our social fabric.