Zaab Zaab

At the buzzy Thai restaurant Zaab Zaab, chef Aniwat Khotsopa is adding Northeastern Thai influences to your Thanksgiving dinner for the first time. The restaurant will have two takes on turkey: Ob Gai Muang, that’s been marinated for 24 hours and stuffed with lemongrass, makrut lime, and pandan; or Larb Gai Muang, an iteration of the restaurant’s popular Larb Ped U-don made with turkey instead of duck, that can be paired with other signature dishes from the menu.

With a focus on fare from the Isaan region of northeast Thailand, Zaab Zaab has quickly become a staple. After launching its first location in April, the restaurant now has two outposts—in Elmhurst and Williamsburg—with further expansion already in the works. Dishes like Hor Mok (pork belly steamed in a banana leaf with sticky rice flour, bai yanang juice, and lemongrass) and Koy Nuer, a dish described as Thai tartare, are on offer. At both locations, you’ll find vibrant indoor seating cushions, murals on the walls and ceiling, and a colorful, covered outdoor seating area in front of the restaurant.