A quieter kind of
Thai kitchen.

Malee's began in 2011 as a six-table storefront on East Main. Today the room is a little bigger, the herbs still come in fresh three times a week, and every curry paste is pounded by hand in the back kitchen.

We cook the food we grew up eating — bright, layered, unhurried. Pad Thai the way Malee's grandmother taught her, coconut soups that took a decade to get exactly right, and a rotating handful of chef's specials inspired by trips home to Chiang Mai.