Djan's Dining Thai Restaurant — Restaurant in Seattle

I hadn't been to Djan's Thai Restaurant in over five years. I used to live across the street from it, and wasn't terribly impressed with the food. However, they must have changed it up since I was there last. I left full, happy, and with my taste buds doing a happy dance. Everything was delicious. Additionally, the service was fast and courteous, and the lemon in the water was well appreciated.

We started with two appetizers: Fresh Rolls and Beef salad.

The Fresh Rolls were served warm and were simple, with fried tofu and fresh cabbage in the middle and a lightly sweet teriyaki-type sauce drizzled over the top. They were good, but a little heavy for what I had expected.

The Beef Salad was up next on the menu, and was quite perfectly spiced and cooked. The meat was cooked thoroughly, but was tender and light, and the fish sauce vinaigrette it was tossed in was very nice. It gave it a crisp citrus bite, with a little bit of kick. This dish was both refreshing and filling. If given the opportunity (luckily I wasn't), I could have eaten several plates of this.

For our main courses, we had brown rice (cooked better than any brown rice I have had previously), Scallops al Dente, and Panang Curry chicken. Both dishes were fabulous, though the scallops, having a much more delicate flavor, really needed to be eaten first. If (as my sweetie did) you start right in on the curry, it makes it difficult to distinguish the flavors of the scallop dish.

The scallops were in a ginger-soy dressing, and had celery, green onion, peas, carrot, onion, slivers of ginger, and scallop. All were cooked to perfection - nothing in this dish was even a second overcooked or undercooked. I was very pleased to see that they didn't skimp on the scallops, either. Too often, when ordering scallops, I find I have overpaid horribly for the amount of seafood that was actually plated. With Djan's, I was terribly impressed. I imagined that the scallops I make at home for myself had just shaken their (metaphorical) fists at me. These were prepared better.

The Panang Curry was a great thickness, and consistently creamy. The flavors were all there, though I would have liked it a little bit spicier. Our "four star" request equated to about two stars on the palate. However, given that the flavors were so well put together, I am somewhat glad it wasn't hotter. It really helped me to appreciate the flavors that were going on. The ingredients were all very fresh, and the chicken was nice and tender.

Everything was very well put together, flavor and texture-wise. The service was spot on, as was the atmosphere. The prices were average to a touch high for the specials, such as the scallops ($15.50), but well worth the price. I would go back here in a heartbeat, and highly suggest you...

This is our favorite Thai place in Seattle. Love the atmosphere, it has a charming plant-filled bathroom, we have tried many of the dishes and all have their charms. One thing to note: the spice rating seems totally arbitrary.

We stay pretty consistent with the spice we ask for on our plates but the dish we are served varies wildly from visit to visit anywhere from "did they even put any spice in this at all?" to mouth-burningly hot. On a recent visit, we overheard several tables complain about their food being way too spicy. That particular night our table's spices were all about where we had asked them to be, but it felt validating to hear other folks were having the same experience.

Readers, can anyone share more insight as to how spice ratings work? As the chef, are you supposed to have a standard measurement for these kinds of things? If there is more than one chef, do you share those standard measurements with other chefs? Maybe it's an issue with how the server communicates it to the kitchen, maybe they aren't saying how many stars, just if plates should be spicy or not.

It's such a nice place though, head and shoulders above any of the other Thai places we've eaten at in Wallingford. A few thoughts on dealing with the spice problem: if you don't like it spicy, ask for 0 stars. If you like some spice, maybe still try 0 stars and ask if they can do heat on the side. We'll keep rolling the dice, as we love this place so darn much.

Parking's kind of crummy, both in the neighborhood and in the lot. If you are lucky to find a spot in the lot, you might get crunched in by a fellow diner's hunger-damaged parking perception or trapped in the lot by someone on 45th who didn't understand that there is a...

Dehumanizing experience!

On Saturday night a male worker with grayish hair treated three delivery people of varying ethnicities with complete disregard, and without human dignity.

If you value equity, equality, and decency toward other people and believe that you should always treat others with kindness, or at least respect, please consider looking elsewhere for your Thai dining experience.

The man treating the delivery drivers poorly was referencing the ability of the delivery drivers to understand English.

However, the man treating the delivery drivers badly did not present strong skills himself, and his ability to effectively communicate with the delivery drivers was marred by his poor attitude and seemling disdain towards them (delivery drivers).

Aren’t delivery drivers supposed to be an integral part of a restaurant’s success during (and even before) these covid times. How could restaurants have survive during the lockdown without people willing to do deliveries? If this man is so angry at the very people helping him, maybe he should not provide food delivery as an option, and only offer in house seating.

I would urge the owner of this restaurant to help all representatives of his establishment to treat others with respect...