My Thai in Chesterland is a hidden gem of a Thai restaurant and was voted among the Top 5 Thai restaurants in Cleveland on the 2014 Cleveland Hot List. It doesn’t look like much from the outside – being tucked in a small strip mall with a very small parking lot at the corner of Mayfield Road and Route 306, but the food is always fresh and delicious. The chefs use fresh ingredients and vegetables with no MSG, and they feature many vegetarian and gluten-free selections. It is one of my favorite Thai restaurants in the Cleveland area. I have dined here with a large group, with a couple 
friends and on my own. I have yet to have a bad meal.
First of all, to start I highly recommend ordering some version of their Spring Rolls. The wrapper is super crisp and not greasy at all, and the contents are light and flavorful. They come three to an order, and 
I really have to hold back not to eat them all and get too full for my meal. The same holds true for the Shrimp Rolls. The Shrimp Rolls are large pieces of shrimp wrapped in the spring roll wrapper and fried. Delicious! Their homemade plum sauce, which is served with both appetizers, is also very delicious and light.
Another good starter is the Chicken Satay. It features four skewers of moist and delicious curried chicken breast served with a flavorful peanut sauce. The thing that really makes the dish for me is the slightly vinegary (but not overpoweringly so) cucumber and onion salad that is served with it. My only complaint is I kept spilling it.
I can also attest to the Tom Kha soup. I am a huge fan of this coconut milk-based soup featuring onions, green onions, mushrooms, tomatoes and fresh Thai herbs. 
Another fellow diner ordered the Tom Yum soup and also enjoyed it. You can order any of the soups with vegetable, chicken, shrimp or seafood. The Tom Yum soup is a little spicier than the Tom Kha soup.
The Masaman and Peanut Curries are always a good choice. The difference between the two is that the Masaman Curry features potato, onion and whole peanuts in a Masaman curry paste with coconut milk, while the Peanut Curry is prepared with coconut milk, peanut cream, green beans, broccoli, and bell peppers. All of the curries can be ordered with your choice of just vegetable, tofu, chicken, beef, pork, shrimp, calamari, scallop or a seafood combo. Any of the curries are good. They even have a Jungle Curry for those who do not like coconut milk.
Two special dishes that I think are worth mentioning are the Pineapple Fried Rice and the Pla Rad Prik. The Pineapple Fried Rice is a unique dish consisting of stir-fried rice, pineapple, egg, peas, onion, tomato, green onion, cashew nuts, and Thai herbs. 
Everyone who tried this dish absolutely loved it. It was perfectly prepared and just a huge knock-out. The Pla Rad Prik (or spicy crispy fish) is a Chef’s Special dish. It features either whole red snapper or halibut fillets, deep fried to a golden brown and topped with your choice of sauce, tamarind or garlic. The fish was indeed spicy and crispy when I ordered it. I had tried it at Siam Cafe and wanted to compare. This one held up to the Siam Cafe’s, and in my opinion it exceeded it. 
The dish was indeed spicy and served with the tamarind and pepper sauce. I ordered it as a cross between mild and medium, and it was just right for me. I left with a pleasant yet not overwhelming burn.
The Thai Barbecued Chicken was also not what I was expecting and exceeded my expectations. The explanatory note on the menu does not do the “gravy” justice here. The chicken was perfectly cooked and moist and flavorful, and the “gravy” really complemented the chicken.
No matter your taste, you really can’t go wrong ordering anything off the menu here. When I was here with a large group we filled two large tables and not a single person complained about their meal. It is rare to find a
restaurant that can make everyone happy, and My Thai is one of them.
Two of my friends come here very frequently, and they swear by the Tempura Fried Banana for dessert. Three lightly tempura battered banana and a large scoop of ice cream are perfect for sharing or indulging by yourself. Unfortunately we dug in without getting a photo of this dessert.
I have had both the My Thai and the Love in Thailand cocktails. The My Thai is made with pineapple, orange and lime juice mixed with white and dark rum and crème de almond, while the Love in Thailand consists of rum, crème de banana, orange and pineapple. Both are refreshing.
Contact info:
My Thai
8488 Mayfield Road
Chesterland, OH 44026
(440) 729-8424
Mike and his brother Pete founded the business in 1999. As they explain on their website, “As far back as we can remember, ice cream has been a constant source of happiness to our family. And Cleveland has always been our home. So in 1999 we made crafting top-notch ice creams and serving them to the Cleveland community our 
life’s work. Today we are as passionate as ever about making our ice creams as delicious and wholesome as they can be, and to being at least a small part of the reason Clevelanders love to call this place home.” Mike is the ice cream chef and Pete is the “taster-in-chief and operations guy.” Now that I have met Mike (I met Pete several years ago when I lived in Solon) I can honestly say that both are just genuinely nice guys. I don’t know about you, but I want to support family-run, locally-operated businesses with friendly and 
and have several personal favorites, like the Fresh Mint Chocolate Chunk, Chocolate Peanut Butter Cup, Caramel Sea Salt, and Banana Cream Pie. Another friend swears by their Strawberry. Yet another adores the Butter Pecan. And don’t forget their seasonal flavors, frozen yogurt or sorbets. The Mango sorbet is amazing. When I am going hard-core non-dairy I get the Mango or Raspberry sorbets. They also offer two vegan options made with a coconut milk base. Whatever your favorite, you can’t go wrong.
turned out to be the most delightful eggplant parmesan and was surprisingly large. I will be ordering this the next time I go! I ordered the caprese salad, which featured hunks of fresh mozzarella and tomato (they were still in season at the time) and was topped with fresh basil and just some olive oil, salt and pepper.
perfectly prepared. You can order half portions of the pasta, and I suggest you do to try several at once. The aforementioned Sacchetti al Tartufo are little pillows of heaven stuffed with ricotta and black truffle and served in a black truffle cream sauce. Words cannot do this dish justice. You simply must order it. I was hooked from the first bite. Vegetarians will be happy with the potato gnocchi with hazelnut pesto (Gnocchi con Pesto di Nocciola) and the ricotta cavatelli with wild mushrooms in a rosemary fontina cream sauce (Cavatelli con Funghi e Fontina). I personally am also a huge fan of the veal-stuffed tortellini with prosciutto di Parma, green peas and Parmesan Reggiano (Tortellini di Vitello con Prosciutto e Piselli) – not pictured. 
I got hooked on this particular pasta dish while living in Germany, and their version is delicious. The Pappardelle alla Bolognese (also not pictured) is also savory and delicious. I got to try it on the NEO Food Tour of Little Italy.
The service is impeccable – almost too much at times, with several people coming by to ask how everything was. Our water glasses were always full, bread was always replenished, and every tiny request was quickly fulfilled. They definitely get an A++ for service.
group encourage your fellow diners to bring cash!
My father would love it.
I’m not sure what my fellow diner chose here, but it is beautifully plated so I wanted to include it. It looks like a taco and a beef enchilada.
According to the Pickle Bill’s website, the name Pickle Bill’s was conceived back in 1967. Its first location was on Old River Road in the Cleveland Flats. It was in business for 11 years and had a fairly limited menu. In 1982, Pickle Bill’s relocated to River Street in Grand River. There was a fire in 1998 and it was a total loss. The restaurant rebuilt and reopened in January 2000. There is no mention of the Lakewood location (which is now Deagan’s) on the website, but I remember eating there several times in the 1990s.
cinnamon honey butter, these things are the bomb. You can see from the photo how much cinnamon is in the butter from the darker color. It’s almost worth the trip just for the fried dough, but luckily they have lobster, crab legs, shrimp, various sampler platters and all kinds of all-you-can-eat specials.
are a lot of work, but worth it once you fish the succulent chunks of crab meat out of the shell.
The fish dinners serve huge filets of fish that extend over the sides of the plates. Two of my friends who are vegetarian but eat fish and chips loved their fish dinners here. One ordered it with the chips (aka French fries – pictured), while the other ordered the corn on the cob. Both pieces of fish extended over the sides of the plates. I am fairly certain the fish in the photo on the right is the panko-crusted walleye, but they also offer perch, tilapia, salmon and cod fish dinners.
The happy hour menu is fairly extensive, featuring all small plates, half pitchers of draft beer and select sakes, wines, martinis and cocktails for just $5.
One other must are the SASA fries. The fries here are something really special. They come with two choices of house dipping sauce (I prefer the creamy orange one, but both are delicious), and the fries are covered in shichimi pepper, a spice mix, and sesame-roasted, sun-dried seaweed flakes.
, arriving in a flaming foil package that has been doused in a liquor (sake?). The brief brush with heat gives the teriyaki sauce a smoky quality that seasons the lobster, crab, Chinese broccoli and masago (bright orange fish roe) filling. I simply can’t get enough of the delicious char flavor. It’s such a unique and delicious roll!
I must mention the cute white bottles and dipping plates for soy sauce that they use with the sushi. The dipping plate is curved to allow the soy sauce to collect in one half, leaving the other half somewhat elevated so you can rest your sushi there if needed. Very elegant!
tics. The Muzak is horrendous, the place is fairly bare and dated with a fish tank, wood walls and plastic tablecloths under glass, and the website is pretty outdated. However, the place is very clean, and the food is delicious!
My waitress asked why I wasn’t using the chili paste/oil (I am not a fan of spicy), but she showed me how to doctor it up by mixing it with the hoisin sauce and chili sauce in the bottles on the table. About one third of each sauce mixed together in the bowl to taste, and it is not at all spicy and just delicious! I greedily added it to my pho. I ordered a small pho and two egg rolls, and it was the perfect meal.
a bit, and the pork, cabbage and carrot filling was dense and flavorful while paired with the crispy, flaky wrapper. The fresh Shrimp Spring Roll (#9 – Gỏi Cuốn) is served with a side of peanut sauce for dipping. The roll is always fresh and tasty, and peanut dipping sauce is thick, creamy and delicious!
hes ranging from Bun dishes, Vegetarian Szechuan (pictured), Scallop Hibachi, Vietnamese Stir Fried Noodles, and numerous curry dishes the hands down favorite was the cinnamon beef pho! If you want some flavorful Vietnamese cuisine you won’t go wrong here! Just be sure to wear a shirt that you can clean. I left after my most recent visit wearing quite a bit of pho broth!
from 6:30 a.m. to 3 p.m., but one Yelper also warned that if you get there after 2 they may have closed early so be forewarned if you are looking to get there towards the end of their work day.
chutney, bacon, coleslaw and Maui sweet onion potato chips on toasted sourdough. It was warmed in a panini press and all I can say is WOW! This sandwich was DELICIOUS. The flavors blended together perfectly. The smokiness of the turkey, the sweetness of the chutney, the creamy freshness of the coleslaw and the crunch of the potato chips just worked together so well! Each bite was an absolute delight. I have a new favorite sandwich.
ologna, Monterey jack cheese, lettuce, tomato, pepper rings and Italian dressing on a hoagie roll, to eat later that night. The hoagie did not disappoint. The bread was soft, the meat was fresh and the Italian dressing dripped from the sandwich, which I always view as a sign of a good sub. I hate subs where you can barely taste the dressing. I ordered it with a side of “potato chippers” – homemade kettle chips that are seasoned and served with a Ranch dipping sauce. The Ranch dressing was necessary, because the pepper seasoning was intense but good.
Cleveland Rocks, Cleveland Eats 