Stop by this elevated Thai restaurant before your Broadway show and grab a free Thai iced tea

Traditional tapestries line the walls, woven wooden furniture fills the dining room and small clusters of eclectic lights hang overhead at Elephant Ear in Hell’s Kitchen.Sweet, spicy aromas drift through the room.During my visit, a server emerged from the kitchen carrying one of the restaurant’s signature dishes, a steaming pineapple duck curry that immediately caught my attention, with my mouth watering even before my party and I took a seat.Opening in late 2024, the restaurant has quickly become a familiar option for those looking for a bite before a Broadway show, an after-show dinner or a nightcap.

At Elephant Ear’s helm is founder and chef Patrick Li, who trained under a Michelin-starred chef in Thailand and spent years as an apprentice learning traditional Thai culinary techniques.Patrick continues to return to Thailand every year to study regional ingredients, street food and Michelin-level cooking techniques, bringing those ideas back to New York to keep the menu evolving.Rather than simply copying traditional recipes, Elephant Ear takes familiar Thai dishes and reimagines them for an American audience while keeping the flavors and techniques at their core.You’ll still find classics like red and green curry on the menu, but many of the restaurant’s signature dishes draw influences from across Asia and pair traditional techniques with delectable dishes you probably won’t find at any other Thai restaurant in the city.Currently, the restaurant is running a limited-time promotion for New York Post readers: Get a free Thai iced tea with the code ELEPHANT690.During our visit, we had a chance to try the signature pineapple duck curry.

The large, steaming pot came with tender duck braised for hours, and pineapple dipped in a rich coconut-based sauce.Another standout was the steamed Chilean sea bass, which came with thin glass noodles that soaked up the tangy, spicy sauce and soft, succulent sea bass topped with chiles and fresh herbs.The dish had a za...