Within weeks of Jasmin Andrew closing her beloved NaRai Thai Restaurant at 805 Village Center Drive, where she built a devoted following over 18 years — new owners moved in and began serving dishes inspired by Thailand and Laos. Now operating as Nakhon Luang Thai Kitchen, the space is led by co -owners Badeebut “Lilly” Boonyapapong and her husband, John Taylor, along with chef Toui Phommalath and Sangvane “Sam” Souvannakhom. Together, the group has assembled an expansive menu that reflects the flavors, techniques and regional diversity throughout Southern Thailand, Northern Thailand, Isan and Laos. On a frigid recent evening, marked by a makeshift banner announcing the restaurant’s arrival, the new owners shared their vision. Taylor explained the meaning behind the name. “The original name of Bangkok was Krung Thep Maha Nakhon, which translates to City of Angels,” he said, noting that Lilly is from Bangkok. “And Luang comes from Luang Prabang, the ancient capital in Laos, where Toui is from.” “I wanted to serve traditional Thai dishes that you don’t often see on Thai restaurant menus,” Lilly added. Taylor acknowledged the popularity of Pad Thai but noted it often becomes a stopping point for diners new to the cuisine. Instead, Lilly suggested Pad Gra Pao with egg, Thai style ($22.95) from the Street Food section, while recommending the Yum Nua beef salad ($14.95) as a taste of Laos. Duck lovers will find several tempting options. We gravitated to a House Special: Red Curry with Roasted Duck ($24). “That’s one of our most popular dishes,” Lilly said with a smile. “One customer has already come back three times for it.” The verdict: bold flavors and confident execution. The roasted duck, sourced from a Chinese grocery in Aurora, delivered crisp skin that contrasted beautifully with tender carrots, bell peppers and kabocha squash bathed in vibrant curry with soothing medium heat. Pad Gra Pao proved equally memorable — spicy ground chicken with onions, basil and bell peppers, paired with a mound of steamed rice crowned by a crispy-edged fried egg. A generous handful of fried basil leaves delivered the final, fragrant punch. Ground pork or beef may be substituted. The Yum Nua beef salad can anchor a meal on its own. Toui prepares Central Thai–style chilled grilled beef marinated in tamarind and lime, served over lettuce, tomato, cucumber, celery, mint and cilantro — fresh, balanced and distinctive. The menu tempts repeat visits, especially for diners ready to explore beyond familiar favorites. Hours are 11 a.m.–3:30 p.m. for lunch and 4:30–8:30 p.m. for dinner daily. Details: 719-531-5177, nakhonluangthaicos.com. NEXT STOP: ASPEN’S GRAND STAGE The Food Wine Classic in Aspen is the granddaddy of all culinary festivals, and in its 43rd year, it returns to Colorado’s backyard June 19–21. The three-day event offers a rare chance to learn from culinary stars including Bobby Flay, Maneet Chauhan, Tyler Florence, Stephanie Izard, Tiffany Derry, Brooke Williamson and Andrew Zimmern. The immersive weekend features chef-led cooking demonstrations, wine and cocktail seminars, five Grand Tastings and a lineup of exclusive parties, all set against the spectacular backdrop of the Rocky Mountains. Details at classic.foodandwine.com. ...read more read less