Meaning “to eat with warmth and joy”, Dagg is not your classic Thai restaurant: with its full bar, cocktails could be a reason, besides good food though, that people go there. After dining there a few times,I discovered that it opened in 2018 and I could not believe that it did not get more attention like Thai Diner and Thai Villa among others did. Let’s start with cocktails ($18): creative, I loved their banana in pajamas that is made with whisky infused with sun-dried bananas, but my favorite was the It’s cornnn! That is a mix of coconut rum, condensed milk, corn, nixta corn liquor and corn flakes. Nicely sweet, smooth, I loved the crunch the cornflakes added to the drink. Of course, if you prefer more classic, they have a Thai iced tea that is pretty good. They also offer Thai tea ($7) and mocktails ($12) like the Kiwi Breeze, made with kiwi, seedlip (a non-alcoholic spirit) and tonic.

Their food, is not to be ignored as well and if you go for lunch, check their lunch special that has classic dishes like the massaman or Penang curry, where you can add chicken, shrimp, pork, beef, tofu, vegetables or duck, with a price that varies from $17 to $32 depending on the choice of protein. For that price, you also get an appetizer, small size than the real dish for sure. So, for instance, I got the duck Penang curry for $32 and chose the chive dumplings that we once had for dinner, over a salad or vegetable roll (I tried those for dinner and they were nicely made: crispy on the outside, with a shell that was not too thick, and delightfully greasy, with a nice filling made of glass noodles, carrots, taro and cabbage - $13). The dumplings, filled with chive and corn are not to be missed: tasty, the shell is nicely sticky. The duck Penang was delicious: the duck was perfectly cooked, and the curry was a bit spicy, but not too spicy, knowing that I asked them not to make it too spicy anyway. Proposing duck as a protein is kind of elevating the dish and I was glad I tried it. But it was not the first duck dish I tried there. Their Chu Chee Duck ($34) is another good dish showcasing duck. It is served with broccolini and beet, bathed in a coconut curry sauce made with chu chee sauce that is a type of red curry. Another duck well cooked, bathed in a sauce that had a nice kick. The chicken massaman ($20), that I often get in Thai restaurants was also quite delicious, a good dish if you like more classic ones, proposed with the same protein I mentioned before, or pad see ew ($17 with tofu) and a superb fried rice ($17 with tofu).

Dessert is not to be missed, my favorite being the mango sticky rice ($16). They also have a taro puff ($17) that is a roti in a shape of an empanada, filled with mashed taro and accompanied with a coconut ice cream. It was good, but I thought that it was a bit pricey and they could have thrown a second roti as it was quite small.

Nevertheless, the food a Dagg is really good and I highly recommend it.

Enjoy (I did)!

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Dagg - 10 E 39th St, New York, NY 10016

Dagg, Thai Restaurant in NYC

I Just Want To Eat!