A refined version of the classic curry. The brisket is cooked until it's remarkably tender, and the curry broth has a deep, warm complexity from the roasting of the spices and the addition of seasonal root vegetables.
Tips from diners
The brisket here is better than at many BBQ joints. It's incredibly tender and soaks up the curry flavors perfectly.
The restaurant's most famous weekly event. The menu changes constantly but consistently features dishes like dry-aged fish tacos with Thai herbs or carnitas-style pork with spicy jaew salsa, all served on house-made tortillas.
Tips from diners
This is only available on Tuesdays and it's a completely different menu from the rest of the week. You'll need to book separately for this event.
A brilliant textural take on the traditional minced meat salad. The laab is formed into small balls and fried until crispy on the outside while remaining moist and incredibly punchy with lime and chili on the inside.
Tips from diners
This is one of the best appetizers in LA. It's spicy, sour, and crunchy all at once.
A showcase of Justin Pichetrungsi's interest in fish aging. The process concentrates the flavor and improves the texture of the fish, which is then balanced by a bright, acidic dressing and plenty of fresh Thai aromatics.
Tips from diners
The fish selection changes daily based on what's freshest. Ask your server for the details—the aging process makes a real difference.
While a staple on many Thai menus, Anajak's version stands out for its 'wok hei' and the quality of the seafood. It's properly spicy and aromatic, with the basil providing a refreshing herbal finish to the smoky noodles.
Tips from diners
Ask for it 'Thai spicy' only if you are a true heat seeker. Their regular spice level is already quite respectable.
Chef Justin Pichetrungsi has taken over his family's long-running restaurant, transforming it into one of the most exciting dining destinations in the country. Anajak Thai balances traditional family recipes with innovative events like 'Thai Taco Tuesday' and a monthly omakase, all served with one of the best wine programs in LA.
Anajak is one of the hardest bookings in the Valley. Use Resy and set notifications for cancellations, especially for 'Thai Taco Tuesday'.
They have an incredible natural wine program. Don't be afraid to ask for a recommendation—the acidic, funkier wines are a perfect match for the bold Thai flavors.
On Tuesdays, the 'action' often spills into the alley next to the restaurant. It's high-energy and feels very much like a Bangkok street market.
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