14 May 30th-June 5th, 2024 phoenixnewtimes.com PHOENIX NEW TIMES | NEWS | FEATURE | FOOD & DRINK | ARTS & CULTURE | MUSIC | CONCERTS | CANNABIS | of Thailand. And the fact that we see this same list over and over again speaks to the limited window through which we view countless cultures and cuisines — a boiler- plate menu of Americanized favorites presented with unerring predictability. Not to assign judgment or blame. Restaurants offer what people order, people order what they know and hey, you can’t know what you don’t know. But when the local presentation of a cuisine becomes this homogenized — stagnant, even — sometimes what you need is a swift, playful kick in the pants. That’s where Mr. Baan’s Bar & Mookata comes in. Made for Phoenix? It’s hard to believe mookata didn’t crop up sooner. Sitting squarely at the intersection of grill-it-yourself meat and swish-it-yourself soup, mookata involves cooking marinated meats over live coals, while the drippings fortify a moat of bubbling broth that you load up with vegetables. In a city that can’t get enough Korean BBQ and Asian hotpot, this would seem a total no-brainer. And yet, so far as owners Yotaka “Sunny” Martin and Alex Martin can determine, theirs is not just the first mookata restaurant in Phoenix, but only the second mookata restaurant in the entire country. How is that even possible? “I don’t know,” Sunny says. “I’m kind of surprised, too.” Wildly popular throughout Thailand, mookata is a style of casual, fun dining that crosses regional preferences and bound- aries and seems tailor-made for Phoenix. But however perfect the match, the Martins are well-versed in the challenges presented by nudging diners out of their comfort zone. Defeating the resistance After generating some buzz running a pop-up from their home, the couple launched their first restaurant, Lom Wong, in early 2022, serving regional Thai specialties previously unseen in Arizona. They’ve racked up the accolades ever since, including a semifinalist nod from The James Beard Foundation for Best Chef Southwest in 2023. But while Lom Wong is a critical darling, the praise from the hoi polloi has hardly been universal. “People would be angry with what we were doing,” Alex explains. “We had people telling us it wasn’t Thai food.” For Alex, who came to Thai culture through travel, study and marriage, working front of house and carefully bridging that gap between the public’s perception and the broader reality of Thai cuisine is an academic challenge. For Sunny, faithfully preparing the foods of her native Chiang Rai, it’s a simpler equation. This food is who she is. Why should she cook any other way? So, when the opportunity arose, the Martins chose to do what they’ve always done: Share the foods they like to eat, exactly as they’ve always made them. When one door closes Khla — the Southeast Asian-themed cocktail bar that previously occupied Lom Wong’s back patio — closed in September 2023. Presented with an unexpected vacancy, the Martins opted to bust out the mookata plan they’d stashed in their back pockets. The space is so perfect you’d never guess it was repurposed. On a spring evening in Phoenix, I am delighted to discover there are few places I would rather be than perched at one of Mr. Baan’s outdoor hi-tops, sharing cocktails, skewers and a zippy peanut mix with a handful of friends. Mr. Baan’s lives on the outskirts of Roosevelt Row, close enough that the hum and bustle of the city provides a muted backdrop, but not so close that the noise intrudes upon good conversation and the chill tones of laid-back Asian pop and elec- tronica. The alley entrance leads to a serene little urban oasis with jet black walls punctuated by vivid floral prints and colorful drinks. Mookata may steal the headlines, but Mr. Baan’s — named after Sunny’s fun- loving uncle — is just as much a full-fledged bar. The cocktail menu is courtesy of Dustin Doan, Khla’s former bar manager, who the Martins flew back to Phoenix to consult on the project. Thai-influenced riffs on the classics are thoughtful, creative and well-executed. The Haripunchai is a perfect drink for a hot evening, the soul of a Tom Collins spruced up with the herbal scent of makrut lime leaf and Thai basil. The Mengrai, meanwhile, is creamy and tropical, a sherry-laced piña colada that subs in the mango and banana notes of jackfruit for the traditional pineapple. Those seeking something stiffer would do well to give the Puu Tao a spin, a straightforward bourbon concoction with just a hint of mango sweetness and a swarthy hit of densely layered Thai bitters. Plenty boozy, but sweetly so, is the Phed Yaang, a duck fat-washed Manhattan that sports a subtle tropical lift from a touch of mangosteen and longan. The section of the cocktail menu labeled “Drink Your Dinner” isn’t hyper- bole. The Mon Dahm is Doan’s take on a bloody mary, its tomato and vodka base spiced with sambal and Thai chile and darkened with an intense shot of fish sauce and squid ink. And I’ll confess that I like the Som Tum Smash more in theory than in practice, a liquid riff on a papaya salad topped with a bit of actual som tum and brimming with Thai fermented fish paste. I like to consider myself deeply in touch with the funk, but this one’s a little too funky for me. If drinking your dinner is a bridge too far, fear not, you can eat your dinner, too. Nibble and nosh In keeping with the joint’s laid-back vibe, Mr. Baan’s grillmaster hangs out in the corner, slinging skewers for anybody who’d like a nibble to go with their drink. Chicken is a solid option, and the most that can be said for grilled tofu is that it’s tofu. But the latter’s true destiny is to act as a vehicle for a brilliant peanut sauce, sweet and sticky and none too shy about showing off some chile heat. The pork skewers, however, are an absolute must, a luscious cut sliced thick and sizzled to a crisp, bathed in grill smoke and a splash of nam jim seafood, a spicy- sweet blend of herbed fish sauce and lime juice. Bacon-wrapped enoki mushrooms are just as wonderful, their delicate chewy- crisp texture cocooned in glistening, smoky pork fat. It’s a modest (if tasty) list, but reinforce- ments are on the way. I happened to catch a beta release of Mr. Baan’s hot dog, a Fripper’s all-beef frank with green mango slaw, fried bamboo, Thai sriracha and other accoutrement that’ll quell the munchies in style. And the Martins hope to expand Mr. Baan’s list of late-night booze food in the coming months. In the meantime, there’s enough on the bar menu to make a As the meat cooks, the juice drips down the domed aluminum grill and fortifies the soup below. (Photo by Dominic Armato) The Haripunchai (left) is a Thai riff on a Tom Collins, while the Mengrai (right) has the soul of a piña colada, but with jackfruit rather than pineapple. (Photo by Dominic Armato) Mookata from p 13 >> p 16
