The curious title of the Davis Square eatery refers to a Thai table condiment that is essentially chili flakes, salt and fish oil. The restaurant adds it to most everything it serves. And talk about spicy – we’re talking new levels of just what four chilis mean.
Pagu is back to the core business of fine Spanish-Asian fusion feeding, with dishes such as a tangy hamachi sashimi appetizer, sublime spicy knife-cut noodles entree, brilliantly contrasting Black Sesame Tofu and smart cocktails.
Charlie’s Kitchen opened in the 1950s and hasn’t changed much along the way – but still will make you a grilled cheese with lobster, salt-and-pepper fries, chicken kebab with rice pilaf or some burgers that come on brioche buns.