The West Village has a new Thai restaurant, and Dahla is making a strong case for skipping the usual pad Thai and ordering something considerably more adventurous.
Located at 202 W. 14th Street, Dahla opened in February 2026 with a mission to reinterpret Thai cuisine through a modern, luxurious lens. The restaurant comes from a group of hospitality veterans and is led by Bangkok-born Executive Chef Pitipong “Patt” Bowornneeranar, whose mother cooked in Thailand’s royal palace.
That royal-cuisine connection is one of the more intriguing details about Dahla NYC. Chef Patt says he learned from his mother that every dish should be prepared with the same care you would give a meal for your own family—a philosophy that now informs the restaurant’s refined approach to Thai cooking.
The menu is anything but predictable.
There’s Hokkaido scallop crudo with seasonal fruit and green chili-lime vinaigrette, Goi beef tartare, and Moo Ping skewers featuring smoked pork jowl and beef sirloin. For something more substantial, the Khao Soi pairs braised beef cheek and Northern Thai curry with homemade mafaldine pasta, while the Tiger Prawn Pineapple Curry combines razor clam, caramelized pineapple and Kaeng Khua curry.
And then there are the cocktails.
Dahla’s drinks program takes inspiration from Southeast Asian botanicals, herbs and floral flavors, giving the bar nearly as much personality as the kitchen.
Even the room is part of the experience. Inspired by the dahla, or torch ginger flower, the interior blends Thai botanical references with antique French details, dark wood, emerald velvet, vintage mirrors and Italian floral lighting.
For anyone searching for new restaurants in NYC, Thai restaurants in the West Village or modern Thai food in Manhattan, Dahla deserves a spot on the radar.
It’s Thai food.
Just dressed for downtown.
