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No Idea Café and Gastropub
(yeah, weird... but, easily remembered)
____________________________________________
Opened yesterday, No Idea Café is a redevelopment by an Aussie restaurateur of the old Larry’s Dive restaurant (RIP). Stripped down to bare shell, the new place is a very nicely finished mid-range, casual restaurant and bar.
The overall feel is open and light, upstairs and down, with a lot of natural lighting reaching into the space … you would not imagine these were once shop houses. The finished restaurant could be easily mistaken as a turn-of-the-century restaurant located in New Orleans’ historic Bourbon Street District.
It is distinguished by comfortable dining terraces on both the first and second floors overlooking the soi … beautifully finished wooden floors, ceiling fans above, wrought iron handrails. Tables and chairs are stout, comfortable and not all jammed together. There are bars both upstairs and downstairs with lots of heavy wooden casework, and a small area off to the side upstairs set-up to host live entertainment (almost an afterthought). Flat screen TV's showing sports, but not obtrusively placed for diners.
The interior programming leans toward modern Californian, with a partially obscured kitchen that could have been an effective display kitchen, were it opened to view … hard-troweled concrete floor downstairs and hardwood floors upstairs; accented throughout with heavy, finely detailed millwork about doors, windows, columns, handrails, stair cases, bars; heavy hardware, and wrought iron details in the handrails. Wooden ceiling fans drub overhead inside and on the terraces outside.
The menu is dominated by broad range of Western offerings, with a satisfying measure of mainline Thai dishes. Western mains are mostly fish and meats; other selections include sandwiches, Italian dishes and pizzas … a good menu from which most everyone will find something pleasing.
Price points are mostly moderate, up to moderate-high. Appetizers and salads (THB 125-200) ; soups (THB 150-175) ; pasta and risotto (THB 225-300) ; pizzas (THB 225-375) ; fish and meat (all imported Australian) main courses (THB 300-800) ; draft Heineken, Carlsburg (THB 85 half / 170 pint) and Singha, Chang (THB 70 half and THB 110 pint).
The service was spot on, even on opening night when most kitchens are a free fire zone and the body count high, though the crowd was small and the owner in front and on top of it all.
This is a nice dining venue for family and friends. The bar is not a raucous affair and a good place for a few cold ones, or dinner with buddies, colleagues, or a date.
Look for it … my bet is that the No Idea Café will do well.
Located on Sukhumvit Soi 22
(100 meters into the soi, and on the right)
http://noideabkk.com/
No Idea Café & Gastropub
International, Italian, Thai and Pub
Rate Topic:
#2
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Posted 10 December 2011 - 12:46 AM
looks like a nice place .. and will certainly have a closer look when staying in soi 22 next april .. would be nice to know whether aussie sports are showing on tv there while enjoying a beer and snack .. website does not indicate about sports being shown yet !! .. pete mac
#3
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Posted 15 March 2012 - 10:50 AM
... eee-yow! ... a competent reviewer on another forum is decidedly unimpressed ... while some criteria are more important than others, hospitality is a must if a restaurant is going to survive, much less thrive! ... not good, not good.
__________________________________________________________
The owner of the aptly-named No Idea could not have selected a more appropriate name for his establishment, unless perhaps he had chosen Clueless. Self proclaimed as a "Gastropub" (related to the octopus genus perhaps?), this venue is apparently trying to combine the elements of a sports bar and a restaurant that aspires to "cuisine" level cooking. Given the nature of the Sukhumvit 22 market where it is located, one suspects that the focus will inevitably gravitate towards the sports bar spectrum, offering the sort of comfort food that pleases the undemanding soccer and rugby constituency from the southern hemisphere.
The exterior does not speak of gastronomy... chalk board signs outside the entrance offer day care services to wives looking to offload their husbands for the day, lists of the multiple beer brands available within, tv sports schedules, live music and free wifi. Rigid and unsmiling employees lurk near the door who have apparently had the natural Thai hospitality trained out of them. The interior ambience is 100% pub.... downstairs the floors are concrete, there is a mix of spartan tables and chairs, napkins are paper... The best seating is at the bar, which features very comfortable wood and wicker stools with arms. Upstairs there is a mezzanine bar (here we encounter a dark hardwood floor more worthy of the "pub" designation), and a very pleasant outdoor balcony with sofa seating which affords diners the opportunity to enjoy the sights and smells of Suk 22 traffic immediately below, with a view of the Holiday Inn construction site directly across the soi as an added bonus.
At first glance the menu seems to offer promise... there are a dozen starters such as snails, carpaccio and caprese (b150-300) which are not typical pub fare. Four soups (160-200), 6 pasta/risotto options (220-420) and 6 pizzas (260-420) move us back in the direction of comfort food. Seafood mains include salmon, tuna, prawns and John Dory (400-700), there are a half dozen sandwiches and burgers (220-400), and red mains such as Aussie tenderloin (720), ribeye (680), lamb rack (850) and lamb shank (580). Certainly some of these items might qualify as "gastronomy" depending upon the quality of ingredients, the cooking, and the presentation.
The ubiquitous "tapas" (cuisine-speak for snacks) have been thrown into the menu mix for good measure... 15 offerings such as sardines, mussels and meatballs (130-200). And of course there are the obligatory Thai dishes for those uneasy culturally-challenged mixed couples who find themselves together at dinner hour... perhaps 20 choices like tom yam goong, pad thai and curries (200-400). Deserts (160-280) are no-surprise standards like creme caramel, panna cotta and tiramisu.
The wine list adheres to the enigmatic theme that management has evidently worked hard to establish... 30 labels ranging from b850-4100, most from New Zealand (reflecting the patriotism of the owner), some with RP ratings. There are 3 malbecs, but most entries on the list don't show what varietal is in the bottle... a curious oversight which seems designed to confound the customer rather than assist him with a selection. The house Stonefish (Aussie) shiraz is attractively priced (cheap) but falls sadly short of being drinkable.
I ordered a caesar salad which arrived in a stupidly-designed bowl (so typical of the cutting edge food scene) that made accessing the contents far more awkward than necessary. The ingredients were unimpressive (local romaine... a sure sign of excessive cost consciousness), lots of parma ham, tasty croutons, but tossed with an odd sweet dressing not remotely related to a true caesar (no mustard, no anchovies). A typical slapdash rendering of the classic caesar... edible but without real interest, and certainly not gastronomy.
There is live music most nights, so those who want to engage in conversation over their meal should look elsewhere for their dining venue. The Thai blues threesome who were on stage during my visit were not intolerable (despite the excessive volume) and I was preparing to endure their version of John Lee Hooker while attempting to enjoy a steak, but a most unusual occurrence brought my evening to a sudden and unprecedented end.
A tall, bald and distinctly unpleasant fellow (who was later identified as the owner) loomed over my table and demanded to know what I was writing in my notebook. In thousands of restaurant experiences on 6 continents I have never before been asked during a public meal what I was writing... by anyone... so I wasn't sure whether to be flattered or feel threatened. When my response failed to meet his unknown standards, he demanded that I pay my bill forthwith and depart the premises. Remarkable.
To ensure that there had been no misunderstanding, this paragon of hospitality made a second visit to my table a few minutes later as I was finishing my wine and repeated (in a firmer tone) that I must vacate the premises immediately. It might have been interesting to resist, in order to see what methods he might employ to forcibly remove a customer from his (public?) bar... surely not the signal that most owners want to send to their other customers... the police perhaps? In-house thugs? But being a non-confrontational (and elderly) fellow, File elected not to test the proprietor's mafia inclinations.
In short, my visit (and my review) were unpleasantly truncated so I am unable to comment further on the quality of the food. I was prepared to be charitable, and overall my impressions were positive.. until the owner intervened. Apparently he has embroiled himself in business "conflicts" that compel him to be very cautious about elderly expats writing in a notebook during their meal... Of course had I been using an iPad or notebook it would doubtless have excited no comment.
There could be edible food and palatable drink at Clueless... but don't try to write any postcards or update Facebook during your meal.... you could be identified as a security threat and removed.
__________________________________________________________
The owner of the aptly-named No Idea could not have selected a more appropriate name for his establishment, unless perhaps he had chosen Clueless. Self proclaimed as a "Gastropub" (related to the octopus genus perhaps?), this venue is apparently trying to combine the elements of a sports bar and a restaurant that aspires to "cuisine" level cooking. Given the nature of the Sukhumvit 22 market where it is located, one suspects that the focus will inevitably gravitate towards the sports bar spectrum, offering the sort of comfort food that pleases the undemanding soccer and rugby constituency from the southern hemisphere.
The exterior does not speak of gastronomy... chalk board signs outside the entrance offer day care services to wives looking to offload their husbands for the day, lists of the multiple beer brands available within, tv sports schedules, live music and free wifi. Rigid and unsmiling employees lurk near the door who have apparently had the natural Thai hospitality trained out of them. The interior ambience is 100% pub.... downstairs the floors are concrete, there is a mix of spartan tables and chairs, napkins are paper... The best seating is at the bar, which features very comfortable wood and wicker stools with arms. Upstairs there is a mezzanine bar (here we encounter a dark hardwood floor more worthy of the "pub" designation), and a very pleasant outdoor balcony with sofa seating which affords diners the opportunity to enjoy the sights and smells of Suk 22 traffic immediately below, with a view of the Holiday Inn construction site directly across the soi as an added bonus.
At first glance the menu seems to offer promise... there are a dozen starters such as snails, carpaccio and caprese (b150-300) which are not typical pub fare. Four soups (160-200), 6 pasta/risotto options (220-420) and 6 pizzas (260-420) move us back in the direction of comfort food. Seafood mains include salmon, tuna, prawns and John Dory (400-700), there are a half dozen sandwiches and burgers (220-400), and red mains such as Aussie tenderloin (720), ribeye (680), lamb rack (850) and lamb shank (580). Certainly some of these items might qualify as "gastronomy" depending upon the quality of ingredients, the cooking, and the presentation.
The ubiquitous "tapas" (cuisine-speak for snacks) have been thrown into the menu mix for good measure... 15 offerings such as sardines, mussels and meatballs (130-200). And of course there are the obligatory Thai dishes for those uneasy culturally-challenged mixed couples who find themselves together at dinner hour... perhaps 20 choices like tom yam goong, pad thai and curries (200-400). Deserts (160-280) are no-surprise standards like creme caramel, panna cotta and tiramisu.
The wine list adheres to the enigmatic theme that management has evidently worked hard to establish... 30 labels ranging from b850-4100, most from New Zealand (reflecting the patriotism of the owner), some with RP ratings. There are 3 malbecs, but most entries on the list don't show what varietal is in the bottle... a curious oversight which seems designed to confound the customer rather than assist him with a selection. The house Stonefish (Aussie) shiraz is attractively priced (cheap) but falls sadly short of being drinkable.
I ordered a caesar salad which arrived in a stupidly-designed bowl (so typical of the cutting edge food scene) that made accessing the contents far more awkward than necessary. The ingredients were unimpressive (local romaine... a sure sign of excessive cost consciousness), lots of parma ham, tasty croutons, but tossed with an odd sweet dressing not remotely related to a true caesar (no mustard, no anchovies). A typical slapdash rendering of the classic caesar... edible but without real interest, and certainly not gastronomy.
There is live music most nights, so those who want to engage in conversation over their meal should look elsewhere for their dining venue. The Thai blues threesome who were on stage during my visit were not intolerable (despite the excessive volume) and I was preparing to endure their version of John Lee Hooker while attempting to enjoy a steak, but a most unusual occurrence brought my evening to a sudden and unprecedented end.
A tall, bald and distinctly unpleasant fellow (who was later identified as the owner) loomed over my table and demanded to know what I was writing in my notebook. In thousands of restaurant experiences on 6 continents I have never before been asked during a public meal what I was writing... by anyone... so I wasn't sure whether to be flattered or feel threatened. When my response failed to meet his unknown standards, he demanded that I pay my bill forthwith and depart the premises. Remarkable.
To ensure that there had been no misunderstanding, this paragon of hospitality made a second visit to my table a few minutes later as I was finishing my wine and repeated (in a firmer tone) that I must vacate the premises immediately. It might have been interesting to resist, in order to see what methods he might employ to forcibly remove a customer from his (public?) bar... surely not the signal that most owners want to send to their other customers... the police perhaps? In-house thugs? But being a non-confrontational (and elderly) fellow, File elected not to test the proprietor's mafia inclinations.
In short, my visit (and my review) were unpleasantly truncated so I am unable to comment further on the quality of the food. I was prepared to be charitable, and overall my impressions were positive.. until the owner intervened. Apparently he has embroiled himself in business "conflicts" that compel him to be very cautious about elderly expats writing in a notebook during their meal... Of course had I been using an iPad or notebook it would doubtless have excited no comment.
There could be edible food and palatable drink at Clueless... but don't try to write any postcards or update Facebook during your meal.... you could be identified as a security threat and removed.
#4
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Posted 15 March 2012 - 12:50 PM
brutox, on 15 March 2012 - 10:50 AM, said:
The house Stonefish (Aussie) shiraz is attractively priced (cheap) but falls sadly short of being drinkable.
It actually is not a bad wine however it does need a lot of air prior to drinking - decanting it does wonders.
Cheers,
Mark
#5
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Posted 16 March 2012 - 02:53 AM
Ate there Nov-Dec 3 or 4 times when the 1st opened. It was good to decent. The Oz owner seemed a friendly fuck. Reminds me a lot of the Penalty Spot on Suk. wj
This post has been edited by wackyjacky: 16 March 2012 - 02:59 AM
#6
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Posted 16 March 2012 - 06:53 AM
wackyjacky, on 16 March 2012 - 02:53 AM, said:
Ate there Nov-Dec 3 or 4 times when the 1st opened. It was good to decent. The Oz owner seemed a friendly fuck. Reminds me a lot of the Penalty Spot on Suk. wj
Actually a Kiwi mate.
Cheers,
Mark
#8
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Posted 23 March 2012 - 08:45 AM
With respect to your "review"
We welcome reviews that are accurate, honest and factual.
Your "review" is none of the above.
To accurately state what happened, you were requested by the manager, in a polite manner, to stop taking photographs which is against our policy. It is an invasion of our other patrons privacy.
You responded to his request in a rude and agressive manner. I then asked you to leave. No threats, implied or otherwise were made. I had no interest in what you were writing. You describe yourself as "an elderly fellow' while describing me as a "tall, bald and distinctly unpleasant fellow" is no doubt designed to conjure up an image in the readers mind of my being some sort of thug who was about to kick your walking sticks out from under you. About the only thing you got right in your "review" is that I am bald. I am also 63yrs old and from my recollection you were somewhat younger, not elderly. In any event, two geriatrics squaring off was never an option.
As for your "review" I comment as follows;
Wine. We carry 40 labels, 17 from NZ which produces some of the best wines in the world. The fact I am a New Zealander is incidental. We also carry wines from Australia, France, Italy, Chile and Argentina.
Sorry you did not enjoy your two glasses of Stonefish Shiraz which along with the Sauvignon Blanc was recently awarded the Premium Wine Award at the FBAT Wine Challenge. It is also available at Banyan Tree Resorts if you are passing by. All our wines are listed by variety, year of bottling and country of origin. Malbec is Malbec, Merlot is Merlot. To suggest we are trying to confuse our customers just shows your lack of knowledge.
Food. You are confusing a caesar salad with the Serrano Ham with mixed salad leaves and parmesan that you ordered. Caesar salads do not have palma ham which you have obviously confused with the serrana.Our executive chef worked at the 2 Michelin Star Restaurant Landhouse Scherver and the 5 star Bistro Rive and I can assure you he understands the ingredients of a caesar salad. If you had eaten the caesar, romaine is not imported into Thailand. We use local product which is excellent and fresh daily.
The Band. Sorry you didn't like the band. The also play at the renowned Saxaphone Club and the Hua Hin Jazz Festival but you can't please everyone.
"Apparently he has embroiled himself in business conflicts that compel him to be very cautious" Perhaps you could enlighten me and the readers with this defamatory comment.
In summary, next time you write a "review" of any place can I suggest that you stick to the facts, educate yourself a little more on food and wine, tell the truth and cut down on the vitriole.
We welcome reviews that are accurate, honest and factual.
Your "review" is none of the above.
To accurately state what happened, you were requested by the manager, in a polite manner, to stop taking photographs which is against our policy. It is an invasion of our other patrons privacy.
You responded to his request in a rude and agressive manner. I then asked you to leave. No threats, implied or otherwise were made. I had no interest in what you were writing. You describe yourself as "an elderly fellow' while describing me as a "tall, bald and distinctly unpleasant fellow" is no doubt designed to conjure up an image in the readers mind of my being some sort of thug who was about to kick your walking sticks out from under you. About the only thing you got right in your "review" is that I am bald. I am also 63yrs old and from my recollection you were somewhat younger, not elderly. In any event, two geriatrics squaring off was never an option.
As for your "review" I comment as follows;
Wine. We carry 40 labels, 17 from NZ which produces some of the best wines in the world. The fact I am a New Zealander is incidental. We also carry wines from Australia, France, Italy, Chile and Argentina.
Sorry you did not enjoy your two glasses of Stonefish Shiraz which along with the Sauvignon Blanc was recently awarded the Premium Wine Award at the FBAT Wine Challenge. It is also available at Banyan Tree Resorts if you are passing by. All our wines are listed by variety, year of bottling and country of origin. Malbec is Malbec, Merlot is Merlot. To suggest we are trying to confuse our customers just shows your lack of knowledge.
Food. You are confusing a caesar salad with the Serrano Ham with mixed salad leaves and parmesan that you ordered. Caesar salads do not have palma ham which you have obviously confused with the serrana.Our executive chef worked at the 2 Michelin Star Restaurant Landhouse Scherver and the 5 star Bistro Rive and I can assure you he understands the ingredients of a caesar salad. If you had eaten the caesar, romaine is not imported into Thailand. We use local product which is excellent and fresh daily.
The Band. Sorry you didn't like the band. The also play at the renowned Saxaphone Club and the Hua Hin Jazz Festival but you can't please everyone.
"Apparently he has embroiled himself in business conflicts that compel him to be very cautious" Perhaps you could enlighten me and the readers with this defamatory comment.
In summary, next time you write a "review" of any place can I suggest that you stick to the facts, educate yourself a little more on food and wine, tell the truth and cut down on the vitriole.
#9
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Posted 23 March 2012 - 01:07 PM
Glad you cleared that up. I have met you briefly a couple of times in your old Soi 8 bar (with Brownie, Leachie, Mick the Greek, Andy, etc) and the behaviour described above seemed most out of character. I read what was written above to Andy and he too was most puzzled. You big, bald, standover merchant. ;-)
BTW Christmas lunch in No Idea was excellent. Now I know why - your chef is quite accomplished.
I also know Peter, the guy that owns Stonefish Wines. A very nice bloke who will be most dissapointed to hear his wine is not drinkable. :-(
Cheers ,
Mark
BTW Christmas lunch in No Idea was excellent. Now I know why - your chef is quite accomplished.
I also know Peter, the guy that owns Stonefish Wines. A very nice bloke who will be most dissapointed to hear his wine is not drinkable. :-(
Cheers ,
Mark
#10
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Posted 23 March 2012 - 02:07 PM
Bar4, on 23 March 2012 - 01:07 PM, said:
Glad you cleared that up. I have met you briefly a couple of times in your old Soi 8 bar (with Brownie, Leachie, Mick the Greek, Andy, etc) and the behaviour described above seemed most out of character. I read what was written above to Andy and he too was most puzzled. You big, bald, standover merchant. ;-)
BTW Christmas lunch in No Idea was excellent. Now I know why - your chef is quite accomplished.
I also know Peter, the guy that owns Stonefish Wines. A very nice bloke who will be most dissapointed to hear his wine is not drinkable. :-(
Cheers ,
Mark
BTW Christmas lunch in No Idea was excellent. Now I know why - your chef is quite accomplished.
I also know Peter, the guy that owns Stonefish Wines. A very nice bloke who will be most dissapointed to hear his wine is not drinkable. :-(
Cheers ,
Mark
Thanks for your comments mark. I have yet to taste an Aussie red that could be described as barely drinkable.
#11
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Posted 24 March 2012 - 07:26 AM
Brent, on 23 March 2012 - 02:07 PM, said:
Thanks for your comments mark. I have yet to taste an Aussie red that could be described as barely drinkable.
No sweat mate. I am currently being hounded by some sociopath on another forum about some bill from 2006. This bloke has a sheep loose in the top paddock I reckon.
Fortunately people that know me come to the fore and help out.
Cheers,
Mark
#12
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Posted 04 May 2012 - 03:21 PM
Just stumbled across this searching for No Idea on google. Couldn't disagree with any negative comments/reviews more. Went there first after it had just opened and the owner and new chef came outside and had a chat and were very friendly.Our meals actually came at different times which wasn't a big issue (it had just opened and had teething problems) but Brent came over again and got a free drink for all our table, not just for the one guy whose food was a bit late.
Wasn't in Bkk for a bit after that but went about 4 times in April and Brent every time he was there always comes over says hello, to everyone whether he knows them or not and checks everything is ok. Only really Billy at the Barbican compares with manager/owner service at pubs/gastropubs etc.
The food is excellent always also and the balcony is a great place to sit and relax all night of before you head of to bars/club etc..great place to take a lady too also!
Now alternate between there and the Queen Vic for somewhere decent to eat in that area, which also has very good food.
Wasn't in Bkk for a bit after that but went about 4 times in April and Brent every time he was there always comes over says hello, to everyone whether he knows them or not and checks everything is ok. Only really Billy at the Barbican compares with manager/owner service at pubs/gastropubs etc.
The food is excellent always also and the balcony is a great place to sit and relax all night of before you head of to bars/club etc..great place to take a lady too also!
Now alternate between there and the Queen Vic for somewhere decent to eat in that area, which also has very good food.
