Alluding to a traditional Thai woman of generations past, Anong keeps its menu trimmed from the usual 100-plus assault of its many contemporaries, to a solid 50 mainstays, from tom yum to curries and noodles, pot stickers to fried rice. Likewise, simplicity is the way of decor, with some handed down gallery-slim architecture of its failed predecessor (Sai Mai) – lofted ceilings, exposed brick – which provides for a failsafe, cozy BYOB.

Though a slim bill in Thai cuisine is notoriously shockless, Anong does an incredible job of keeping every single item under $8. The most expensive item is the seafood salad, most likely due to its steamed fisherman’s bounty of shrimp, mussels, crab and squid, seasoned with a tweak of lime and some red and green onions. The most expensive app, the fish cakes, is two bucks stronger than its rangoon and satay friends at $6, simply for being a dynamite dish, drizzled with sweet chili sauce and crushed peanuts on a cucumber salad bed.

The way of dessert is, again, simplified to two sweet sticky rice options (custard and mango), and just your tried and true Thai custard by its lonesome. If you’re a fan of Thai iced coffee, Anong laces it with loads of cardamom, giving it a nice cinnamon/clove-like bite, at a fair $2.50 (it’s an expensive spice).

Average cost: <$10

Centerstage Reviewer: Gavin Paul