Thattu brings the cuisine of Kerala, India's southwest coastal region, to Avondale, born from chef Margaret Pak's interest in the area's food traditions. The menu leans on coconut, curry leaves, and a range of aromatic spices, with the culinary team adding its own interpretations rather than sticking to strict replicas.
The bar program is built to complement the cooking, with signature cocktails designed around the spice and richness of the food rather than standing apart from it.
Thattu was a James Beard Foundation Best New Restaurant semifinalist in 2020 and appeared on The New York Times' Restaurant List in 2023. The Infatuation scored it 8/10.
The bar program is built to complement the cooking, with signature cocktails designed around the spice and richness of the food rather than standing apart from it.
Thattu was a James Beard Foundation Best New Restaurant semifinalist in 2020 and appeared on The New York Times' Restaurant List in 2023. The Infatuation scored it 8/10.