Restaurant review

Thai sisters in Potomac, Maryland

At Sisters Thai, the boat noodle soup features thin rice noodles, beef meatballs, sliced ​​pork and Chinese broccoli in a pork broth flavored with a touch of black soy sauce. Photo by Laura Chase de Formigny

You know since As you sit down at Sisters Thai, this presentation is of paramount importance to the owners, Tammie Disayawathana and her husband, Jaturon Srirote. The restaurant’s front dining room – which opened in July at Cabin John Village in Potomac – looks like the vaguely English country-themed den you might find in a large house down the road. Decor includes mint green painted woodwork, hardwood floors, banquettes that resemble window seats, and built-in shelves loaded with books and odds and ends (a model of an old schooner, boxes of vintage chips , a fire engine, transformers, a painting of a horse in a valley, old clocks — you see the picture). A back dining room features a mini version of another Disayawathana business, the Magnolia Dessert Bar and Coffee, which features huge candies designed to have you snap a picture and post.

“We wanted the quality of the atmosphere to match the quality of the food,” says Disayawathana. “My mission is to ensure that customers arrive happy and leave happy. Sucha Khamsuwan of Studio Ideya in Fairfax designed Sisters Thai, as well as its sister properties in Virginia, Sisters Living Room Café in Fairfax, Sisters Ordinary Café in the Mosaic district, Magnolia Dessert Bar and Coffee in Vienna and Chai-Yo Dessert in Centerville .

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Chef Prasert Limsumang (“Uncle Moo”) in one of Sisters Thai’s dining rooms. Photo by Laura Chase de Formigny

We’ve thought about all aspects of the experience at Sisters Thai, which seats 60 outside and 35 inside. The menu is a fake four-page newspaper called The Sisters Daily. The home page cleverly relays relevant information (email address, opening hours, other locations, a menu table of contents and a few favorable clips); other pages clearly present the menu offerings in large print. Craft cocktails receive the same treatment here as in the most trendy salons, right down to the mini clothespin attaching a wheel of dried lemon to the side of a coupe containing your BV Martini made from Tanqueray gin, Tito vodka, Lillet Blanc and butterfly tea, which colors the libation purple. Excellent pork and shumai shrimp dumplings are served in an elaborate brass container, one dumpling in each of six wells. They are wrapped in green wonton skins instead of the plain skins usually used for them, which adds to their decorative appeal.

Disayawathana immigrated to the United States from Bangkok in 1996. She met Srirote, who is also Thai, in 2000 when they both worked at a Thai restaurant in Arlington. They married in 2006, and she went to work for the Hyatt Regency in Reston in the restaurant business and in their front office, working on her dream of opening her own restaurant, which she realized in 2013.



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