Went to Red Light this past Saturday to begin a night of bachelor party celebration.
The space is large, divided by a partition which is kitchen on one side, bar on the other. The place is warm, literally, as the kitchen flames tend to give a bit of smoke and warmth. Trendy but comfortable enough. Lots of red accents (lights of course) abound.
We started with the seared ahi ($11) and lobster rolls ($10). The Ahi was as expected, seared on the outside and served on a bed of light wasabi sauce with some diced veggies, mixed greens on the side. The lobster-mango rolls were wrapped in a won-ton-like shell and fried. The mango were fresh and paired wonderfully with the light lobster flavor in the rolls. A small mango salad was on the side.
Wine: ordered a Pinot Gris/Savion Blanc bottle of Mt. Edna (I believe). Paired well with the heat of 2 of the entrees:
I ordered the Panang Beef Curry, as a dedicated lover of panang from the average corner Thai restaurant, I wanted to see how Red Light's version differed. The curry was rich and spicier than I imagined - a polenta cake and peanuts floated in the curry along with the thin squares of sliced medium-cooked beef. The portion was large enough that I did not finish.
Also ordered were the Prawn "jungle" (green) curry and their version of peking duck. Both went over well, and tasted fine in the one bite I tried.
Service was good, food was extremely quick, we were in and out within and hour and a half, with a martini and smoke after dinner. Total was $170-ish for 3 people.
A good place to start a night, tho I'd try some of the more unique "fusion" dishes next time, as to avoid the inevitable buyers remorse of the standard thai and chinese dishes...
820 W. Randolph St.