Pinto Garden, A New Family-Style Thai Restaurant In West Village, Offers Flavorful, Unique Dishes

Opened in November 2016, Pinto Garden Pinto Garden offers new and exciting dishes influenced by Chef Yo Teerawong Nanthavatsiri’s childhood favorite dishes from every parts of Thailand.

Complimentary Vegetable Crudite

Every meal at Pinto Garden begins on a healthy note with vegetable crudite served in a mini flower pot with a side of green chili sauce. The crudite features fresh, seasonal vegetables, including romaine lettuce, carrots, cauliflower, and radishes.

PCU Noodle

Unlike the traditional Pad See Ew that features wide noodles, the PCU Noodle at Pinto Garden is made with thin rice noodles. The noodles are sauteed in dark soy sauce with fresh farm scrambled egg, bok choy, and colorful cauliflowers.

Crab Fried Rice in Young Coconut

Quite the table piece, the Crab Fried Rice made with jasmine rice is topped with generous amount of jumbo lump crab meat and fresh farm egg, which is then baked in a young coconut.

Pumpkin Vegetarian Curry

Featuring all the fresh vegetables in the crudite, such as bok choy, cauliflowers, and carrots, the Pumpkin Vegetable Curry also highlights sweet, Japanese pumpkin called Kabocha all mixed in savory, homemade panang curry paste.

Duck Curry

Perfectly cooked in medium rare, the tender and juicy pan-roasted Long Island duck breast sits atop spicy homemade pineapple red curry with a slight pink hue.