Eem - Thai BBQ & Cocktails

"When this hardcore collaboration between Akkapong Earl Ninsom (Hat Yai, Langbaan), Matt Vicedomini (Matt’s BBQ), and Eric Nelson (Shipwreck) opened on North Williams, the brisket burnt end curry quickly became the fan favorite, an encapsulation of the restaurant’s schtick: Chunks of smoked fatty brisket bathe in Golden Mountain, white vinegar, and sugar before landing in a subtly spiced white curry. The combination makes for a sweet, aromatic-heavy dish ideally paired with any of the restaurant’s maximalist cocktails (or mocktails)." - Ben Coleman, Eater Staff

"Known for inventive Thai food and maximalist cocktails, the drinks on Eem’s “clear headed” menu also use fun ingredients from the kitchen in affordable spirit-free cocktails that are $7 each. A housemade cucumber yuzu shrub and ginger lime soda make up the refreshing and simple Approved by Chef, which is perfect for pairing with spicy food. If you’re looking for a more complicated zero-proof drink, try the That’s It, That’s All, with coconut cream, pineapple soda, lime, cinnamon, and grapefruit." - Emily Venezky, Janelle Lassalle, Thom Hilton

"The Thai food and Texas BBQ mashup at Eem might seem unexpected at first, but the more you think about it, it totally makes sense. The combination of smoked meats, bird’s eye chilies, and handfuls of herbs go perfectly together, making a meal here worth the (inevitable) wait. They only take reservations for parties of six and more, so put your name on the list before heading to nearby Migration Brewing or The Box Social to buy some time. After one bite of the creamy white curry that’s studded with chunks of burnt-end brisket, you’ll get why it’s on everyone’s table. Add some smoked pork belly krapao, topped with a fried egg and a fun slushie drink, and soak up the party vibes before heading to your coworker’s gallery show you keep flaking on. Food Rundown photo credit: High Proof Preacher White Curry With Brisket Burnt-Ends Neither purely Texan nor Thai, you can’t go to Eem without ordering the white curry. This now legendary Portland dish is essentially a spicy, coconutty vehicle for the juicy brisket cubes with caramelized edges. photo credit: High Proof Preacher Chopped BBQ Fried Rice Roughly chopped beef brisket stir-fried with shishito peppers, chili jam, and rice is kind of a no brainer when you’re combining BBQ with Asian flavors. That said, you’re going to want an order (or three) for the table." - Krista Garcia

"The Thai food and Texas BBQ mashup at Eem might seem unexpected at first, but the more you think about it, it totally makes sense. The combination of smoked meats, bird's eye chilies, and handfuls of herbs go perfectly together, making a meal here worth the (inevitable) wait. They don’t take reservations, but put your name on the list before heading to nearby Migration Brewing or The Box Social to buy some time. After one bite of the creamy white curry that’s studded with chunks of burnt-end brisket, you’ll get why it’s on everyone’s table. Add some smoked pork belly krapao, topped with a fried egg and a fun slushie drink, and soak up the party vibes before heading to your coworker’s gallery show you keep flaking on." - krista garcia

"When this hardcore collaboration between Akkapong Earl Ninsom (Hat Yai, Langbaan), Matt Vicedomini (Matt’s BBQ), and Eric Nelson (Shipwreck) opened on North Williams, the brisket burnt end curry became the fan favorite quickly, an encapsulation of the restaurant’s schtick: Chunks of smoked fatty brisket bathe in Golden Mountain, white vinegar, and sugar before landing in a subtly spiced white curry. The combination makes for a sweet, aromatic-heavy dish ideally paired with any of the restaurant’s maximalist cocktails (or mocktails)." - Brooke Jackson-Glidden