Khu Larb - Port Townsend (WA)

5 /5 Paul W: Best dish: Scallops and avocado in a green curry coconut sauce. Beans, bell peppers, peas and carrots included as well. The warm avocado in this dish is unexpectedly good. Everything messes together. We spooned up the bottom of the bowl. Pad woon sen is also good. The Khu Karb lager on tap is light and refreshing, balancing any heat from the curry sauce. Too bad we didnt have room for dessert. The staff welcome everyone warmly and service is quick and efficient. Wonderful place!

5 /5 ila l: Absolutely annihilated our meal. I’m normally a *Pad Thai every time* kind of Thai enthusiast, but I took a chance this time and I’m SO glad I did. Nam Tom (with chicken) starter followed by Kow Soi (with beef) knocked my socks off. Lemon ginger tea will enhance the flavors of everything you’re eating. Portions are big, service was great, vibe is so cute yet causal- legitimately can’t wait to go back.

5 /5 Towfique Ahmed: Weve only had Khao Soi one other time, at a highly rated restaurant in Las Vegas - it was very good in Vegas, and the Khao Soi here blew that out of the water! So delicious, flavourful, and perfectly spiced. We also had mango sticky rice, thai tea, and cha manao. Everything we had was amazing! Portions were big, we were able to split the entree and dessert between 2 people. Really nice decor, as well.

5 /5 Avant Lard Travel - by Houston Porter: Oh Khu Larb...how we love you! We make a special point to visit Khu Larb during every visit to Port Townsend and this last Christmas holiday visit was no different. However, unlike our prior "visits", instead of just getting take out, for the first time we actually dined in the restaurant and it raised the experience to a whole other level. Not only is the food fantastic but the ambience is warm and welcoming and the service is friendly, without being overbearing or unprofessional. (My favorite Thai dish is Khao Soi (also called "Chaing Mai Noodles" by Americans), which is a rich, coconut curry noodle soup with both wet noodles in the broth as well as crispy noodles on top and not only has incredible flavor but also amazing texture. It is originally from northern Thailand, where Chaing Mai is the capital, hence the American name. (Chaing Mai means "Rose of the north", so given the rose motif in their logo, Im assuming Khu Larb is northern Thai inspired. Im fact, we were really impressed that our Caucasian server had actually been to Chaing Mai and so knew exactly the dish I was asking about.)) We are professional food and travel writers, food judges, and food and drink tour guides and have eaten at a lot of Thai places around the world and can honestly say that Khu Larb is one of our all-time favorites.