Delicious food with a fun twist thanks to the wood fired oven. Everything we had was delicious, and the staff were all friendly and helpful.

I finally got in to try this place and it did not disappoint. I'd say this is best for groups where you can order and share everything. That's how we did it and it was great. The food and drinks were both very good. We got the crispy rice salad as a starter to share and I'd HIGHLY recommend this. We go the Laab Pizza. It was okay - I'm not sure that I would order it again but I'm also glad I tried it. Be careful, it has a kick! We also shared the Ba Mee Moo Dang - very good! Lastly, we got some other stuff off their specials menu, though they were out of some stuff (particularly seafood like the scallops). Either way, this place lived up to the hype. I'd highly recommend and will definitely be going back.

Off the charts! This food was very delicious! I was excited to get the Sautéed "Garlic Eggplant Basil" dish. I love eggplant when prepared like this. I chose Tofu as my protein and brown rice as the base, and the proportions were very generous as well. Which I was very thrilled about, I wasn't able to eat all of my dinner, but I'm looking forward to lunch tomorrow. I also got their Golden Milk Tea, although it wasn't how I make it at home, it was tasty and had a very nice presentation. I loved the whole ambiance of the place, and the staff were very friendly and efficient. This place is amazing and I can't recommend it enough!

Inspired by our first visit to this restaurant run by a family of chefs a year ago, some long-time friends who had flown in from NM and KS, a special local guest, and I enjoyed one of the most skillfully prepared meals in recent memory. First impressions were great: was a bright sunny day on their outdoor patio where bright, flowery tablecloths and friendly planters made for a welcoming vibe. The regular menu was being elevated by special seasonal offerings and as luck would have it lead Chef Jeff -- Hardinger is a Pacific Northwest treasure -- was at the woodfire oven; his partner and her sister are the other chefs in the kitchen. Asked for his picks on a four course meal plus coconut sticky rice with mango for dessert. What arrived was the Pork Sausage & Cucumber appetizer, classic Pad Thai, wood fired Salmon in Panang Curry with Sea Breen, the Hamachi Carpaccio with Watermelon, and of course the Coconut Sticky Rice With Mango. The restaurant's social media posts about their new Hamachi Carpaccio actually helped inspire the road trip, and it delighted. Beautifully cut tiny watermelon cubes accented the natural saltiness of thinly sliced raw Hamachi, and absolutely loved the gentle crunch of the Sea Breen that he accented the dish with. The salmon was perfectly prepared so that it held its own with integrity amid the rich flavor of the Panang Curry. But have to say, my favorite was the sweet *Champagne Mango* slices served in coconut milk poured over warm Coconut Sticky Rice garnished with Sesame seeds. It was what brought us back the next day for lunch. This time we decided to try the braised lamb shank because we heard that was the Chef's favorite of the specials being offered from the wood fired oven. It was in Massaman Curry and the flavorful tenderness of the lamb could not be beat. We also ordered the Garlic Eggplant Basil with Tofu -- and it instantly became a table favorite dish: we recommend everyone try it. The eggplant was prepared in such a way that the meat slipped off the skin while still holding a firmness to it. (Anyone who has tried to cook eggplant will understand the miracle in texture that represents. Reminded me that this is why we go out to eat so we can taste things as they are supposed to be prepared. Not as they often turn out in our kitchens...) Then there was the Bao aka Asian "taco" appetizer that was part of the seasonal specials. This where you have to understand the bell that rings for some of us when you offer steamed bao on the menu. Usually it is with thrice-cooked pork dowsed with a version of hoisin sauce, or wrapping tender slices of still-warm Peking Duk that bao is served. So imagine our delight when we saw that Krob Krua was serving bao with fried softshell crab. When we tried to order it we were told they had run out of softshell crab but that chef was willing to substitute the soft shelled crab with fried Pacific oysters. As a lifelong oyster lover, that was a perfect solution. What came out exceeded the Peking Duck experience at the one-star Michelin Chinese restaurant reviewed earlier this year. I said what I said. Whereas typically thinly sliced green onions accompany the duck meat, in this version house pickled daikon & carrots, greens and slivers of micro greens lavished the plump, juicy fried oysters that exploded with flavor, turning a single bite into an eye-opening, head-shaking mouth orgasm. (I said what I said). Even the hesitant not-pro-oyster friends at the table were converted after a bite, eventually finishing off their own. So good was the fried oyster bao. Never underestimate the power of comfort food that is elevated by extreme culinary understanding of how flavors go together, and tremendous skill in preparation that lets the ingredients do their magic un-fussed with. And now Krob Krua's Instagram boasts that a new pork and kimchi version of the bao appetizer has emerged from the kitchen. Could anything be more perfect? Methinks not. Run don't walk.

My oh My. Krob Krua is some very tasty Thai food! The crab fried rice has big chunks of real crab. The pad Thai is very tasty, but the Pad Ke Mow is outstanding. I travel to Asia regularly and this is in my top 3 anywhere in the world. Service was on point. If you like Thai food and are anywhere close to Eugene, you really need to try this place

I swear this place gets better every time I go. It makes me so happy to have this level of quality Thai food, and our town. Quite simply, they are crushing it. We went recently and had yummy cocktails, good wine, and lots of excellent food. I highly recommend the Thai lemonade cocktail. We ordered the coconut shrimp, which normally I wouldn't get, but these were pretty darn good. And these pan fried dumplings that were super crispy and filled with pork and shrimp. We got the crispy rice salad, which was mine blowing delicious. One of the specials of the night that was a crispy duck curry. Outstanding! And a pork and noodle dish that was beautifully seasoned. I've also had their green papaya salad before, and it is a generous portion, and very refreshing The service was excellent, and despite how crowded it was, the noise level was perfectly reasonable. So the acoustics are good. This place is great for takeout.

My first visit since they relocated from Wildcraft Brewery. This location is so much bigger and spacious--it definitely has a more upscale vibe compared to the brewery. They offer both indoor and outdoor seating. I love the new location, it's bright and cheerful. The menu is for the most part the same, but they added a Wood-fired section with Thai inspired pizza. They also have seasonal specialties--my personal favorite is their Duck & Pineapple curry. Also new to the menu (for me) is the alcohol/cocktails selection, as well as mocktails for the non-alcohol drinkers. The food was amazing! The braised lamb shank was falling off the bone delicious and mildly spicy, the chicken wing were so crispy (& still tasty as next day leftovers), the duck was tender and curry really flavorful--good portion of duck, the crab fried rice had chunks of crab and was very tasty. The dessert was a recommendation by our server and it was amazing--baked bananas, a hint of sweetness and the ice cream was so refreshing, bite for bite; reminded me of a bananas foster, but this was much better! Our server was very attentive and checked on us periodically. Our visit was a special evening, celebrating my son's 21st birthday, so he comped us dessert.