Tibi Eats 004 | Soothr
Thai Noodle Bar | 204 E 13th St, New York, NY 10003
**This is a repost from Gabe’s contribution to The Creative Pragmatist substack**
Two main aspects of our mission this year at Tibi are to continue to emphasize the deep importance of small businesses and of staying true to yourself, confident in your style. With this in mind, I have decided to more intently, directly, and personally approach our Tibi Eats editorials. This is not to say that previous editions are lacking of the aforementioned characteristics. What this means is that we are going to take the time and space to give each Feature its focused spotlight, so as to more deeply define its relevance to our why, which is always, ultimately, most simply put, because we like it.
Thus, instead of a trio of restaurants, though we still love our sets of three, for the fourth edition of Tibi Eats I have decided to single out and corner just one special outfit. It is on NYC’s Lower East Side. Its name is Soothr.
While most of the Thai restaurants in New York attempt to cater to everyone, Soothr instead creates the dishes that Thai people in New York may miss eating. Assured in their direction, the triarchy that owns the noodle bar tells the story of their history, one of diverse origin and of myriad cultural influences, through their eclectic hospitality. The experience is the definition of no fuss, no frills. You have 90 minutes within which to enjoy your experience, and this is made abundantly clear in a kind, yet direct manner. Soothr knows who they are and they run toward it, embrace it, and harness it.
Some of the best Thai food in Bangkok is located in the city’s Chinatown. As such, Chinese influence is heavy in the cooking style and technique at Soothr, and the end product is representative of the mix of sub-cultures that define Bangkok’s identity (Chinese immigrants x small Indian community).
“Soothr” is the Thai word for “recipe” in English, and is a name that aligns well with the restaurant’s menu concept, in that the dishes come from, and are inspired by, those of the owner’s families’ recipes. The cocktail menu tells its own story, as drinks are named after propitious gemstones, and are creatively depicted on the handheld trifold by unique and colorful drawings.
The restaurant did not always have as expansive of a menu as it does currently, but was instead a more simple noodle bar that, overtime, naturally and organically grew to incorporate more from the owners’ origins. Over the past two and half years, the young dining establishment has continuously evolved to connect more deeply with its identity, further leaning into its street fair roots and expanding its offerings while being sure to emphasize the unique personal style, taste, and differentiation that drives its intention.
At a time in New York when it may prove difficult to keep a nice dinner for two under $100, Soothr provides the much needed access to a well priced menu with great value. In my opinion, the restaurant feels as though it is motivated by providing determined and friendly hospitality, as well as by supporting a happy and thriving staff, not by maximizing profitability. The staff are hard working, jovial, and maintain a clear and imperative sense of commraderie as they take on the waves of excited diners each night.
Small is good, personal style is good, Soothr is good.