Nearly every restaurant that opens in New York City can be described as a passion project. You have to be driven by a certain level of passion to even conceive of opening in one of the world’s most competitive markets, so it makes sense that those who try their luck have this quality in common.
Even so, it’s hard not to describe Dahla, which opened on Feb. 10, as a passion project in its own right. The team, a group of six friends who’ve worked together in numerous hospitality settings, can’t restrain their excitement, when talking about the restaurant. Dahla is a dream come true for owners Nina Dansunthia, Leighton Vignola, Pita Napitar, Jom Vasupol, PK Pakapol, and Kop Suppanat (929 LIC, La Dong).
“Together, these dishes show how we approach Thai food — rooted in tradition, but presented in a way that feels personal and modern,” says Napitar. “We just needed to find someone that brought the place we wanted together, and we found chef Pat [Pitipong Bowornneeranart, formerly of The Nuaa Table]. He’s the right fit.”
Here, in Napitar’s own words, are five essential dishes to order at Dahla.