Over the years, the shipping container on the front of our building has transformed alongside the different stages of TAKOI. It’s been a DJ booth, a tiny dancefloor, overflow seating, and now, it hosts our PRIVATE DINING PANTRY! In typical Takoi fashion, we’ve blended form and function to serve parties of up to 12 guests in an intimate setting.
Only available during the winter months when our patio is closed, this space provides a casual atmosphere to host your next birthday dinner, gathering of close friends, surprise party, and BEYOND.
For booking inquiries, please contact us at [email protected] 💋
PATIO IS OPENNNNNNNNNNN AND WE HAVE EXCITING NEWS TO SHARE ABOUT IT!
We’re doing away with the disposable plates & silverware! No longer will you need to scan QR codes or walk to the window for your every need! For those of you that snag one of our high top tables (first come first served) you will be under the care of our front of house in the same style table service you expect of our indoor dining experience.
Real plates!
Less technology!
More human communication!
Please take heed that the patio bartender will always be here for you and those of you breezing in for a drink & snack are welcome to do so in any area ~ the lounge seating alcoves will remain walk up window oriented for the time being.
☀️☀️☀️☀️☀️☀️☀️☀️☀️☀️☀️☀️☀️☀️☀️☀️
ADDED BONUS TO THIS BEAUTIFUL WEEKEND:::
🦀🦀🦀🦀🦀🦀🦀🦀🦀🦀🦀🦀🦀🦀🦀🦀
S o f t S h e l l C r a b
Stir fried in red curry paste with long bean, palm sugar, fish & oyster sauce with makrut lime zest & leaf.
A
Rich
Umami forward
Seasonal delicacy.
♨️
So we call this one The Big Nut and if you can’t say that with a straight face you can point to THUA TOD SAMUN PHRAI under “snacks” on the menu. Better yet, boldly make your best attempt at ordering by its Thai name and we will gas you up because yes it’s intimidating but we can’t just go around calling things “big nuts” all the time now can we?
🟢 Herbal, spicy fried peanuts. Fried shallots and crunchy kaffir lime leaf. If we had to choose one adjective it would be “addictive”.
P.S. THE PATIO OPENS TOMORROWWWWW to the sweet tunes of @funknight & @djhead313 ! 🪩💃🕺
AND!
🍜 PATIO EXCLUSIVE : Phat See Ew (chewy wide rice noodles with gai lan, egg, chicken, plenty of white pepper & vinegar chilies ) over the charcoal wok.
🍹 The bar has created some delightful cocktails with puns a plenty i.e. Papaya Don’t Preach ~ a green papaya whisky sour ft @detroitcitydistillery rye.
📸 Our buddy @_carlosincharge has a sweet pop up Polaroid situation to snap some take home shots for you
-SO-
bring your babes and let’s play!
The time has come!
Spring has sprung and we are tickled pink to announce our first patio party of the season~
May 15th it’s a FUNK NIGHT TAKEOVER!
😱🤩🥳😱🤩🥳😱🤩🥳😱🤩🥳😱🤩
One of our favorite labels period, label founder Frank Raines & his old school homie DJ Head will be setting the tone for an evening of deep grooves, expansive psychedelic jams, sexy flute solos & musings informed by early hip hop.
Chef Brad & Co are dusting off the charcoal fired woks and making noodles for the people, always a treat to have the boss at the helm.
Special drinks al fresco, vibes a plenty, come welcome the season with us the only way we know how.
**Passionfruit happens every 3rd Friday May - Sept**
For May’s edition we’re raising money & awareness for the good work of our good friends @detroitfoodacademy
MAY 15 MAY 15 MAY 15 MAY 15 MAY 15 MAY 15
❤️
Takoi |📍Detroit, MI
📸 Pictured:
- Naem Khao Tod with Grilled Sour Pork & Crispy Curried Rice, Peanuts, Thai Chili, Ginger, Lime, Garlic, Shallot, Cilantro, Sawtooth, Green Onion & Fish Sauce
- Yuzu Pomegranate Cosmopolitan with Vodka, Curaçao, Lime & Cranberry
- Thai Fried Chicken Sandwich on Fresh Brioche with Papaya Salad, Sweet Chili Garlic Sauce, Coconut Milk Ranch, Pickled Jalepeños, Peanuts & Cilantro
- Kuay Teow Kua Gai with Pan-fried Wide Rice Noodles, Chicken, Runny Egg, Green Onion, Pickled Chilis & HiO Farm Sriracha
- Kek Ka-Fae with Ketel One Vodka, Coffee Liqueur, Sabbath Cold Brew, Toasted Coconut & Pandan
Every time I’ve gone to Corktown, I’ve always thought the outside of Takoi looked so cool & funky fresh & that their food had to be legit. After finally trying it the other week, I can confirm my thought was not wrong; and that this place is the real deal! I highly recommend going here later in the evening to get the awesome vibes with all of the fun neon colors throughout the restaurant; the service is top notch & the food is even better! 🇹🇭
Everything is seriously delicious! The Naem Khao Tod has all the authentic Thai flavors & is so fun with the crispy rice; the noodles in the Kuay Teow Kua Gai taste freshly made & are sooo good; the runny egg acts as the perfect sauce! If your an espresso martini fan you have to try the Kek Ka-Fae & I love the yuzu pomegranate in the cosmo! It’s not on the menu, but if you ask, you can still get the Thai Fried Chicken Sandwich, and it is 100% a must try! You need to check this spot out! 🪩
We’ve debuted a new laap & this is a DO-NOT-MISS!
Sustainably sourced rainbow trout coming straight from the best ~> @smokeinchimneys . We cure & smoke the fish before service, then flake it & cook the tender morsels in the wok with fish bone stock & an aromatic paste of galangal, shallot & garlic upon order.
In traditional Isaan laap fashion, we build the dish from here with lemongrass, Vietnamese coriander, cilantro, sawtooth, shallot, roasted dry chili, toasted rice power & lime juice. Topped with a beautiful segment of dried, crisped fish skin. COME ON!
Wrap it up in bibb & munch the cukes in between.
What a joy. 😌
𝑨𝑪𝑻𝑰𝑶𝑵 𝑺𝑯𝑶𝑻𝑺
We’re pok-ing papaya, folding dumplings & watching in awe as this bowl of thin soy + rice vinegar dances, among other things.
Just slipped a chili noodle dish on the menu ~
See you soon 💋
Feels like the perfect day to grab a friend, grab a seat & order yourself a cosmopolitan.
Fresh to the menu, we’ve got this baby on draft with yuzu & pomegranate to compliment the classic build of vodka, curaçao, lime & cranberry. Shes sipping reaaaaaal nice & we’re thinking maybe we should bottle it up for your takeaway pleasure. Juicy, bright picnic cocktails anyone?!
If you just don’t swing that way, may we lead you to the Sunshine Sour ~ a tamarind, palm sugar whisky sour that is fun, uncomplicated & reminiscent of our unabashed days of yore drinking on the rooftop until 5am.
Patio is not *really* open but you’re welcome to linger there and soak in this Friday that started out like The Cure and has now morphed into more of a Sabrina Carpenter vibe.
XX
What’s good cyber friends?!
We’re roasting peanuts, spinning frozen mango drinks & HIGHLY SUGGEST having these two hand in hand.
Happy hour is 4-6 to satisfy your fried chicken sando desires & we just received some deliciously sweet overwintered carrots from HiO Farm so you know we’re having a great day. Come get in on this. 🙂 🤸 🙃
TOD MUN KUNG
First, we make a paste of garlic, white pepper & cilantro root.
Next we mince the best shrimp & pork belly we can get our hands on & mix in the paste.
Then we form it into square cakes, cover in panko & fry. After it achieves just the right shade of golden we plate it with a drizzle of plum sauce & a sweet little salad of shaved pineapple, herbs, chili & fish sauce.
The crispies on top come compliments of dried fish fried in cracked coconut cream in traditional Thai fashion.
CAUSE WE LOVE TO!
xoxo
It’s 2018 and Chef Brad (Takoi) & Chef Sam (OK Chicken & Khao Soi) meet in Chiang Mai, each on their journey of dedication to the teachings of Thai food.
From plated contemporary takes on royal Lanna style food, to the most incredible Lady Boy Cabarets, to driving out of the city center destined for a special highway stall with hammered beef, banana leaf wrapped brains & our first tastes of Lao Khao (rice moonshine), these two are cut from the same cloth. You don’t often get to meet a fellow who geeks out on the same tip as you, and tonight we get to cook together and share that celebration with YOU!
Service begins at 5 at @okchickenandkhaosoi
🌹
