Sticky Rice, a new concept featuring a menu of Thai and Lao dishes, is slated to host its soft opening on Friday, Aug. 21 at 1000 E. Locust St., a location which previously housed Thai Lotus and Tuk's Thai Kitchen.
Owned by Khamlae Phonisay, Teerasak Boonwatana and Leo Kingsawan, the restaurant will feature a menu of appetizers, noodle dishes and specialty dishes, along with staples like red and green curry and fried rice.
Guests can expect starter offerings like egg rolls ($2), Lao sausage ($8.50), fried meatballs ($4) and tod mun pla (thai fish cakes ($5), along with papaya salad ($5), Lao beef jerky ($7) and chicken wings (six for $7.50). Soups, including tom yum and tom kha will also be available along with sides like Jasmine and sticky rice.
Curries and noodle dishes –including pad thai and pad kee mao (drunken noodles) – are served with a choice of chicken, vegetables, beef, shrimp, tofu or squid ($9.50-10.50).
Specials include signature Lao dishes like larb (chicken or beef for $10-11); pad kra pao, a stir fry of rice, holy basil and a choice of protein served with an over-easy egg $10.50-$11.50); nam khao featuring deep fried rice balls, cured pork sausage, peanuts, scallions, cilantro, lime and coconut ($9); khao piak sen (Lao style chicken noodle soup, $9); and marinated grilled chicken thighs scented with lemongrass, garlic, oyster and fish sauces and sugar ($8).
Beginning Friday, Aug. 21, Sticky Rice will be open Tuesday through Sunday from 3 to 11 p.m. Call (414) 226-6483 to place your order for carry-out.
Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.
Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon.
Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.