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Thai Isan mixes spicy, traditional Thai dishes with the down-home smoke of locally beloved Lone Star favorites like brisket and catfish.
The background
The concept was born at home, when Co-owner Suriyawadee Phapa began cooking traditional Thai dishes that quickly impressed her husband and business partner, Todd Ratajik.
After nearly a year of recipe testing—including video calls with family in Thailand to refine techniques—the husband and wife duo opened Thai Isan in March 2025, Ratajik said.
Both owners have lived in Texas for 12 years and wanted to tailor the menu to reflect the region they now call home, Ratajik said.
Ratajik handles much of the front-of-house work, as well as marketing and social media. Meanwhile, the kitchen is led entirely by Phapa, who oversees all back-of-house operations and recipe development.
“Her influence is unbelievable, and she's a monster in the kitchen,” Ratajik said.
On the menu
The menu leans on sauces, many of which are prepared in-house daily, including the pad Thai sauce, Ratajik said.
“It just makes for a really fresh flavor profile in almost all of our dishes,” Ratajik said. “It’s pretty cool to have that daily sauces that just come out tasting super fresh and delicious.”
Texas influences are woven throughout the menu. Brisket appears in egg rolls and curries, and house-breaded catfish offers another local protein option.
A Pad Kra Prow base with your choice of protein, breaded and sauced entirely in-house and a crispy fried soft shell crab round out some of the standout options.
What’s special about it?
Visitors from Houston and even as far as Seattle have raved about the authenticity and diversity of cuisine of Thai Isan House, Ratajik said.
“It's nice to have people that are open to trying something new and then really enjoy it. That's a good feeling,” Ratajik said.
