What’s In Cattleya

What’s In Cattleya

The presentation at Cattleya is most impressive. The Punang nua’s broccoli is lightly steamed and served flower up, adding a nice bright green to the dark color of the curry. The Ka Pow, with its little bits of red and green pepper tossed in, also adds to its visual appeal. It is difficult to find restaurants these days that have not abandoned the fine art of garnish carving, but at Cattleya one will be certain to find a rose-cut carrot or a similar decoration on one’s plate.

After such a fine meal, dessert may be far from one’s mind. However, the Thai custard is both unique and equally divine in the presentation. An underlying chocolate and cherry sauce is artfully spiked on the plate, and will leave one savoring every morsel. It provides a nice finish to any meal since the custard is not too sweet or filling.

The service is also far from lacking. Diners will be greeted emphatically at the door and servers are not shy about making recommendations, should this be a first Thai experience. They will even go so far as to make wine-pairing suggestions to ensure a pleasant tasting adventure. The staff at Cattleya truly knows what they are talking about. A member of the Cattleya family is one of George Mason University’s own and will be seen passing around menu’s on campus. Take one, tell a friend and spread the word: friendly, helpful, and enthusiastic, Cattleya is a red-carpet invitation to every diner.