KRU Brooklyn — Restaurant in New York

Kru is a standout among Asian restaurants I've visited, and I find myself eagerly wanting to return. Kru deviates from the typical American Thai restaurant, which often features Pad Thai and spring rolls. Instead, it offers a modern spin on classic Thai cuisine by combining local ingredients and incorporating elements of fusion cooking. Although many places attempt this, Kru's execution is both precise and inspiring. While some traditional Thai ingredients may be absent, the flavors leave no doubt that you're enjoying some of the best Thai food around.

The restaurant also dispels the myth that an Asian eatery must look old-fashioned or rundown to serve great food. I find such stereotypes to be racially prejudiced and nonsensical. Kru's dining room is sleek, modern, and cozy, with warm colors and a relaxed, low-key atmosphere. The welcoming nature of the owner and chefs further enhances the dining experience.

Kru's menu is divided into three sections: small plates, relishes, and curries, accompanied by an array of side dishes. Since most Asian cuisine is meant for family-style dining, Thai food is no exception. We began with "Ma Hor" savory fruit bites and "Miang Tab Tim" wraps, which were expertly prepared using fresh ingredients that harmonized with the traditional flavors. The Bone Marrow "Golae" is now a must-have for me, as the combination of turmeric, chili, and coconut cream pairs wonderfully with the bone marrow, creating a crispy, creamy, and hearty bite. The steak tartare was similarly impressive, with Thai seasoning and a cured egg yolk rounding out the dish.

From the Relishes section, we chose the "Lon" Crab and "Pla Ra Hed" Relish, both of which were visually stunning and delicious. The chef's attention to detail was evident, as even the color scheme of the vegetables was considered when plating the dishes. The "Lon" Crab featured a vibrant orange-yellow chili miso, coconut cream, and tamarind dip, accompanied by vegetables of the same color palette, offering a feast for the eyes as well as the palate. A similar approach was taken with the "Pla Ra Hed" relish, which was served with an assortment of fresh green fruits and vegetables.

We also had two curries to sample: the "Kaeng Kua" Pineapple with Lobster Curry and "Kaeng Pa" Beef Tongue Curry. Both were delicious and showcased innovative techniques that enhanced the flavors of these traditional dishes. The salted egg yolk pearls added to the lobster curry introduced another layer of texture and umami, complementing the sweet curry perfectly. The beef tongue curry was spicy and herbaceous, pairing well with the omelet rice.

For dessert, we enjoyed sweet fermented rice ice cream and a kabocha cream cone, both of which offered a delightful balance of umami and sweetness. Our meal at Kru was exceptional, and I highly recommend giving it a try when in New York. A collaboration between Kru and Waldo Thai could be an...

I had the pleasure of dining at KRU Brooklyn for Restaurant Week 2025, and it was truly a standout experience — from the thoughtfully curated menu to the energetic yet intimate vibe of the space.

First, the atmosphere: KRU strikes that rare balance between cool and cozy. Industrial-modern interiors with artistic touches, warm lighting, and an upbeat soundtrack create a space that feels both elevated and welcoming. It’s the kind of place that makes you want to stay for hours, sipping wine and savoring each course.

Speaking of wine — the wine selection is excellent. Well-curated, diverse, and food-friendly, with options that complement the bold and intricate flavors of their dishes. The staff was knowledgeable and happy to offer pairing suggestions, which made the experience feel even more refined.

Now to the Restaurant Week tasting menu, which was a thoughtful journey through Thai flavors reimagined with technique and creativity:

✨ SAVORY FRUIT BITE A beautifully unexpected amuse — layered with textures and a hint of tropical brightness. A playful start that set the tone for the meal.

🦞 LOBSTER TARTARE BITE Delicate, fresh, and luxurious. The lobster was tender and sweet, elevated with subtle heat and citrus. A perfect bite.

🦀 Crab Tartlets These were crisp, buttery, and generously filled with crab. A harmonious mix of Thai herbs and creamy textures.

🐙 Squid Salad Light yet packed with umami. The squid was perfectly cooked — tender, not rubbery — and served with a tangy dressing that awakened the palate.

🥩 Beef Tartare Bold and balanced. The seasoning was spot-on, with rich savory notes rounded out by herbs and a gentle chili warmth. Served with crispy rice or chips (if I remember right) — it had great contrast in texture.

🌱 Jackfruit Curry Pot Pie A surprising and comforting dish that brought creativity to the forefront. The jackfruit was tender, soaking up the aromatic curry, and the flaky crust added a buttery richness that tied it all together. A standout vegetarian option that held its own among the proteins.

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Final thoughts: KRU Brooklyn continues to push the envelope on what modern Thai cuisine can be. Each dish showed restraint, technique, and deep respect for Thai flavor profiles — while also being boldly original. If you’re looking for a Restaurant Week experience that actually feels like a treat (and not a watered-down prix fixe), this is it.

Highly recommend — and I’ll definitely be back to explore more of...

This place has been on our list for a while in our never ending quest to find the best Thai food but ultimately don't know that it lived up to expectations.

I'll start by saying that the ambience is super cool with the open garage concept that you just walk into. The decor feels like someone's living room in a way. And the service is super friendly. We went late so it was pretty quiet in a good way.

The menu itself is not so large but is somewhat interesting sounding in its diversity.

We started with the lobster tartare. It's billed as one bite but can definitely be two (which made me feel better for the price) and it's a fairly good bite.

The jackfruit salad was pretty good- I can see why everyone seems to order it. I don't know that the flavoring of the jackfruit stood out as anything over the shallot but it was still a good dish.

The beef tongue curry we were warned would be spicy and it certainly is. I do feel as if maybe the bowl was too large for the amount of food you get because it looked a little sparse? I don't know that the meat itself really added anything to the dish and maybe a different cut would have been better.

Crab omelette we probably could have skipped- didn't taste very much crab and it wasn't anything otherwise special.

The branzino surprised me as I'm usually not a fan even though we get it all the time. I loved that it was deboned and I actually quite enjoyed the texture of it-not a typical preparation at all...