Sticky Rice, a new concept featuring a menu of Thai and Lao dishes, is slated to host its soft opening on Friday, Aug. 21 at 1000 E. Locust St., a location which previously housed Thai Lotus and Tuk's Thai Kitchen.
Owned by Khamlae Phonisay, Teerasak Boonwatana and Leo Kingsawan, the restaurant will feature a menu of appetizers, noodle dishes and specialty dishes, along with staples like red and green curry and fried rice.
Guests can expect starter offerings like egg rolls ($2), Lao sausage ($8.50), fried meatballs ($4) and tod mun pla (thai fish cakes ($5), along with papaya salad ($5), Lao beef jerky ($7) and chicken wings (six for $7.50). Soups, including tom yum and tom kha will also be available along with sides like Jasmine and sticky rice.
Curries and noodle dishes –including pad thai and pad kee mao (drunken noodles) – are served with a choice of chicken, vegetables, beef, shrimp, tofu or squid ($9.50-10.50).
Specials include signature Lao dishes like larb (chicken or beef for $10-11); pad kra pao, a stir fry of rice, holy basil and a choice of protein served with an over-easy egg $10.50-$11.50); nam khao featuring deep fried rice balls, cured pork sausage, peanuts, scallions, cilantro, lime and coconut ($9); khao piak sen (Lao style chicken noodle soup, $9); and marinated grilled chicken thighs scented with lemongrass, garlic, oyster and fish sauces and sugar ($8).
Beginning Friday, Aug. 21, Sticky Rice will be open Tuesday through Sunday from 3 to 11 p.m. Call (414) 226-6483 to place your order for carry-out.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
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