Adventurous diners still have one night to take advantage of D&T Drive Inn’s “Midnight Sticky Rice” – a farm-to-table Thai pop-up dinner with a menu created by fishmonger PJ Stoops, Down House chef Benjy Mason and Richard Knight, former chef and co-owner of Feast. The event is open to the public and drew a fun crowd last night packing the bar and spilling over into the misted patio. Tonight is the second and final night of the two-day series, beginning at 7 pm and running thought midnight. If you would like to attend be sure to RSVP to secure a place.

The menu features Northern Thai-style late-night food, which is not the same as the Thai food (e.g. coconut milk-based curries, items that lean a little too sweet) we typically eat here in Houston. Northern Thai is big on flavor and balance including tons of herbs and elements of bitter and sour along with heat and intense aromas. It’s my favorite cuisine in the world, and I was thrilled to experience it last night.

Charcoal Quail

Dishes on the line, macaroni & cheese front and center.

Grilled sausage

Heart leaf wraps

Marinated shrimp

Dishes are served a la carte and include items like marinated charcoal-grilled quail served with tamarind sauce and herbs. The heart leaf wraps come with various fillings perfumed with chiles (packing serious heat, I might add), ginger, peanuts, coconut and lime. A clever offering is the wok-fried mac and cheese topped with spicy ground beef and makrut lime. There are also offal offerings including brains, tongue and hearts. Check out the entire menu, down below.

For even more Thai-authenticity, the team is serving ice cold “beer jelly” (slushy semi-frozen beer) and Johnnie Walker Black Label, a staple in Thailand.

D&T Drive Inn is located at 1307 Enid Street – just off Cavalcade. To RSVP, visit the popup page.