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ALL BOTTLED UP: Sticky Rice
The spot: Walking into Sticky Rice is like stumbling into the dream-like world of Willy Wonka; the crayon-yellow walls are adorned with brightly colored giant flowers and paper umbrellas. A couple of the Northern Thai menu items seem just as whimsical, such as the deep-fried silk worm ($4.95; available seasonally) or the khai jiaw khai Mod, an omelet packed with ant eggs ($5.75). If you're on an insect-free diet, not to worry-you'll find all of the expected Thai noodle and rice dishes at reasonable prices. For a spicy kick, try the Northern Thai sausage, house-made with ground pork, pork skin, Thai herbs and red curry paste ($2); it's served with jasmine rice, or for $1 more, you can get the restaurant's namesake sticky rice.
The bottle: What wine goes with ant eggs? Good question. Cool the palate with some Thai beer from nearby West Lakeview Liquors. Family-owned and -operated since 1988, this charming corner shop sells Singha Lager and Phuket six-packs for $8.99 each. If sipping wine with your silk worms is more your style, store owner Kristina Bozic recommends pairing Thai food with a 2005 gewurztraminer from northern Sonoma County's Alexander Valley Vineyards for $8.99. -- Emily Hiser Lobdell is a Metromix special contributor.
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