The entrees we ordered included the Clay Pot Shrimp. Head on shrimp, glass noodles, shiitake mushrooms, green onions, Asian celery, cracked black pepper, smoked bacon, topped with an egg, cilantro and green onion. This dish arrived in a piping hot earthenware pot with a lid. The waitress removed the lid, stirred up the contents to perfectly incorporate the ingredients. It had a rich, earthy flavor from the mushrooms and egg. The shrimp were large and juicy, but my only regret was that there were only three; adding a few more would have made the difference.
Another entrée we tried was the Saba Mi Krob. Char-grilled Norwegian mackerel with pickled serrano, ginger garlic paste and Thai chili black soy over crispy egg noodles. This is a wonderful way to serve mackerel, something I wouldn’t have leaned toward, but the waitress made a strong case for it and I am glad we listened. Very clean, fresh and forward with the Thai chili.
The third entrée was the Thai Roasted Chicken, a Thai street-style roasted chicken marinated in Thai herbs, served with two dipping sauces, toasted Thai Chili and sweet chili vinaigrette. This entrée comes with the option of half or full chicken order. We opted for the half chicken and it was fall off the bone tender, charred in all the right places yet perfectly cooked. The addition of another component, like a fresh Asian salad, would have made the dish even better. Overall, we were very pleased with the food, service and the general feel of Spin. We will have to make the trek north again soon. (Cathy)
Note: Spin closed its doors Summer 2013