We began as a pop-up restaurant - renting out existing restaurant space to serve our menu using their facilities.  These events were known under the names of "Like My Thai" and "Pad Thai Tuesday". 

 

Why do we make South Asian food? 

Because we love it and want others to try it and love it, too.

Admittedly, we both were heavily influenced by television chefs such as Julia Child, Jaques Pepin, and Martin Yan, growing up in the 1970s and 80s. Although our lives have taken us in many differnet non-culinary directions, those forks in the road all diverged into one.

 

Michael has been cooking professionally since 2001, and had his first wok at age 12. Over the past 13 years, Michael has expanded his original training in classic French cooking to both classic Italian and Asian cuisine.  

Liz's formative years were spent learning about different cultures as well as experimenting in the kitchen.  Her mother was an administrator at Gannon University, where Liz spent a great deal of her younger years, meeting students from around the world and sharing meals with their families.

 

Then, in November of 2014, we launched a Kickstarter campaign to fund the opening of our full time restaurant.  It was hugely successful, and we opened at 827 State Street on January 23, 2015.   One of the reasons for our success was the help of the Quickstarter group from Mercyhurst University, headed by Professor Kris Wheaton.  

 

Many of our recipes are adaptable to vegan and vegetarian diets.  As well, we are able to accommodate gluten-free, low sugar, and most allergy-affected diets.  Please contact us if you have any questions about any of our menu items.