Vong's Thai Kitchen-VTK

Frommer's Review

Chef Jean-Georges Vongerichten's Vong concept was a huge hit in New York and London, so hopes were high when the trendy Thai/French restaurant hit Chicago a few years ago. But it didn't take long for the buzz to die down. Both the decor and menu were eventually overhauled; the result is a new name and more Chicago-friendly atmosphere -- with most entrees priced less than $20.

Though it bills itself as a Thai kitchen, the menu offers a broad range of Asian and fusion dishes (tuna wasabi pizza, anyone?). There are a few holdovers from the original Vong menu, including the signature Black Plate of appetizers (shrimp satay, tuna sashimi roll, chicken-scallion satay, Peking duck roll, and crab roll). Traditional Thai curry dishes get a kick from nontraditional ingredients (halibut and duck), and there's always at least one seafood dish that's been wok-seared for extra flavor and texture. The wine list is adequate, but the emphasis is on specialty cocktails, including the best-selling Red Passion (raspberry-flavored vodka, cranberry, champagne, and pineapple). The lunch menu offers an appealing selection of Asian-inspired salads and noodle dishes, as well as various combination plates that let you sample two or three different dishes. There's also a kids' menu -- besides the usual fish sticks and chicken fingers, Junior can order his or her very own "Pink Elephant" cocktail (Sprite, grenadine, and pineapple juice).

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

Back to Top