Head chef Tony Phutchaphong told the Brooklyn Eagle that all the “farm fresh thai cooking” is made out of local, organic produce. The restaurant is situated well with a lowly lit main room with well-spaced tables and a more intimate side room.
A delicious starter is the dumpling shrimp and herb wrapped in homemade pasta with truffle-infused soy sauce.
The main course that stood out with the perfect amount of kick was the Spicy basil lo mein noodle sautéed with homemade chili paste, fresh basil, baby bok choy and napa cabbage.
Pinto’s motto is “Eat well… be well” and several Brooklynites agreed with this mantra.
Jit T. said Pinto “is a gem and I am a picky foodie. The starters were excellent and my spicy basil noodles were so yummy! Great ambiance and service to boot.
“Food was great, prices reasonable and service was warm, friendly, and efficient. Amazing feat for an opening night.”