A Delicious New Chapter for Berkeley’s Favorite Thai Spot; Tanzie’s

Since Tanzie’s in Berkeley opened in March as a unique Thai brunch spot, it quickly became a favorite “secret spot” for some of the best Thai food in The Bay Area. The restaurant has earned well-deserved recognition, including being featured on The Chronicle’s list of Top 25 Restaurants in the Bay last October. This Friday, December 13th, Tanzie’s is expanding their hours to include a full dinner menu. This bit of great news has been in the works for months and I feel so honored to be able to tell you all about it.

First, let me tell you about the team behind Tanzie’s. Co-owners Krissana “Tanz” Tussanaprasit and Jezreel “Jae” Rojas have decades of industry experience and have poured their heart and soul into making this place a true gem in The Bay. Tanz worked with Kin Khao since its inception in 2014. In April 2020, she expanded into Thailand’s culinary scene, opening Khong Khao Mueang in Chiang Mai, which has quickly gained a loyal following and widespread acclaim. Jae’s most recent role previous to opening Tanzie’s was as marketplace facility manager at La Cocina. With 18 years of industry experience, Jae also served as a sous chef at Kin Khao and played a key role in the opening of its Dogpatch location.

While they both have amazing experience they truly pour their heart into every dish at Tanzie’s and the genuine warmth that fills the restaurant the moment you walk in. They are the kind of people you can’t help but root for. Over the past 8 months as a regular at their restaurant, I’ve had the privilege of getting to know them, and it has been a true joy. I’m thrilled to continue supporting them on this exciting journey. Now, let’s talk about the new menu!

Tanzie’s New Dinner Service

Simply put… Tanzie’s dinner menu is a hug. The dishes are comforting, cozy, and beautifully complex, showcasing the Northern Thai Chiang Mai style that Tanzie’s is renowned for. For my first dive into the dinner menu at Tanzie’s, I tried a few dishes and I’m impressed by the varied menu. Chiang Mai dishes often feature pork, chicken, and beef, with pork being especially common in local dishes.

For my first dish, I tried Moo-Tod, a marinated pork belly which is served with a tamarind sauce with a jam like texture and tangy Thai spice sauce with a nice acidity which complemented the tamarind sauce and the richness of the pork belly.

For our main dishes we had the Pad Khanom Jeen and the Gaeng Hed. Pad Khanom Jeen could be most easily compared with what you’d see at your typical Thai restaurant, Pad See Ew. Similar to Pad See Ew, Pad Khanom Jeen is a stirfried noodle with a sweet black soy sauce. What makes Pad Khanom Jeen unique is the use of marinated chicken thigh which gave the dish extra richness. This felt like eating comfort food and it complemented our second dish, Gaeng Hed, really well.

Gaeng Hed was more similar to a soup with a Thai chili garlic and shallot broth and a mushroom mix that was perfectly cooked in all the ways you’d want a soup to show up. The broth was light yet complex, with layers of flavor that were both subtle and vibrant. The mushrooms retained their texture without being overcooked, and the overall balance of flavors was simply delightful. On a chilly Bay Area day, this dish was an absolute treat.

What am I excited to try next? Well, I’ll for sure be workin’ my way through the menu for a while and you best believe I’ll be one of the first reservations on their books. I’m very much looking forward to a day when I can order the Gai Mueang Nung – a whole Mary’s chicken rubbed with turmeric, curry and topped with a slew of mouth-watering spices. I’m not going to try to deny it, just thinking about it makes me drool. Sounds so delicious!

I also saw folks next to me ask for the Nam Prik Trio. You get three little bowls filled with different dips to wrap into beautiful lettuce leaves and radicchio. In this mix is a pork dip, grilled shallot dip and a dip made of grilled peppers and oyster mushrooms.

But those Thai Beignets

Can’t make it to dinner? Honestly, I’ll still be headed to Tanzie’s any brunch or lunch I can. While they still have their core Lava Egg offerings, the brunch menu has evolved since their initial opening in March. Their menu has expanded to include yummy coconut cakes, a yogurt bowl and more.

And, if nothing else… go there and get an order of the Thai beignets and a delicious matcha drink. They rarely, if ever, run out of their crave-worthy Thai beignets and they continue to add new dishes to their brunch menu. My other favorites is the Thai spiced sausage and the jasmine Thai chia bowl made with farmer’s market fruits.

From comforting dishes like Moo-Tod and Pad Khanom Jeen to complex, rich flavors inspired by Chiang Mai, Tanzie’s has quickly become a local favorite. Now, I’ll be real with you. I’m just a local gal who loves Thai food. This place, it’s special. The food is absolutely some of the best Thai food you will ever eat. It’s layered, comforting, crave-worthy, and beautifully plated. But what really makes it stand out is the heart that the team puts into every dish. It’s rare to find a place like Tanzie’s, and we’re lucky to have it.

Reservations for dinner are available as of December 13th on their website:
www.tanziescafe.com
Hours:
Brunch 8:30A-2P Thurs-Mon
Dinner 5P-9P Thurs-Sun
Instagram: @tanziescafe

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