A Thai-inspired menu with a seafood twist at Bob’s Seafood Restaurant

By Emily HickeyThe restaurant’s owner, Bob’s, has been cooking Thai food for over 30 years.

The restaurant is located on the edge of the Washington National Wildlife Refuge near the Navy Yard, about a mile from the Naval Submarine Base, and has a restaurant menu that includes Thai food, such as “Lai Pho,” the signature dish, and a seafood dinner that includes fried shrimp, pork, and seafood balls.

“The dishes are really delicious, so the restaurant is really good,” he said.

“The dishes that are in the menu are really unique, and I think it’s going to be a hit.

It’s a great way to celebrate National Wildlife Week.”

The menu features a variety of fish dishes, including tilapia, sardines, swordfish, halibut, crab, salmon, and swordfish roe.

Bob’s seafood is also known for its fresh-sauced oysters, which are served with fried shrimp and a side of rice, as well as Thai-style soup.

Bob’s Seafoodle’s chef, Brian Johnson, said the menu is inspired by his family’s family history.

“My dad’s grandfather, my great-grandfather’s great-great-grandmother, all my great grandparents were fishermen,” he explained.

“They all worked hard.

I grew up around my great grandfather, so it’s very important to me.”

As for the restaurant’s menu, it is filled with dishes that feature flavors from the Thai side of the Pacific, from the sardine to the swordfish.

For example, the Thai seafood balls are made with sardinado shrimp and rice, which is served with Thai salad, Thai rice wine, and Thai pork broth.

The fish dishes on the menu also feature the fish that are found on the islands in the Pacific.

For instance, the fish with the sampan sauce on top of the fish balls is from the Pacific island of Nakhon Nha Trang, which has been known to be popular with Thai travelers.

“It’s a Thai-influenced menu,” Johnson said.

When asked how he came up with the dish, he said, “I had a conversation with my great uncle that he’s been cooking for years.

He brought it to the restaurant and said, ‘I’ve got this recipe.

You can use it.’

He told me, ‘Don’t just cook this.

Just make it.'”

Leave a Reply

Your email address will not be published. Required fields are marked *