Narkara

Narkara in New York City serves dishes built around Thai herbs, seafood, sticky rice, chilies, and grilled or roasted preparations.

Dishes

One preparation is grilled yellowtail collar served with a tamarind chili sauce described as sweet and tangy, made with fresh chili, garlic, cilantro root, and shallots. Another dish centers on a silken custard of crab tomalley, finished with fresh Hokkaido uni and served alongside grilled sticky rice filled with crab meat.

The menu also includes Chilean seabass marinated with Thai herbs, wrapped in banana leaf, and roasted for a fragrant, lightly smoky result. Boneless chicken wings are stuffed with minced chicken and sticky rice, then finished with fried garlic and makwaen pepper. A beef short rib costs $38, and a Thai basil strip loin preparation features diced beef stir-fried with Thai basil, garlic, fresh red chilies, and dried chilies.

Regional references and setting

the restaurant describes Northern Thai cooking in relation to cooler, mountainous terrain and aromatic, herb-driven dishes. It also refers to Northeastern Thai, or Isan cuisine, as shaped by a hotter, drier climate and by proximity to the Mekong River, with bold, savory, and fermented flavors emphasized over sweetness or richness.

Its 150-seat space features items sourced from Thai artisans, including a bamboo installation by artist Korakot Aromdee and woven dividers by Thailand art studio Patapian.