Marginal Revolution: Thai X-ing

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Thai X-ing

Four chairs, one table, A+ decor, and the best Asian food in D.C. Nothing nearby comes close. Staff = 1, so you must call not only for reservations, but indeed hours in advance with an actual order so he can start making your food. I loved the salmon in red curry sauce, the pad thai, the larb, and some amazing chicken dish with the guy's last name on it; the drunken noodles are recommended as well. But I am not not not saying the other dishes are worse. 515 Florida Avenue, NW.

I'll never view the theory of the firm in the same light again. Monitoring doesn't work, and who needs division of labor anyway? The coolest place in DC right now, by far. Here is the menu.

Posted by Tyler Cowen on February 16, 2007 at 08:20 PM in Food and Drink | Permalink

Comments

http://www.tylercowensethnicdiningguide.com/2006/11/thai_xing.php

Posted by: TCEDG at Feb 17, 2007 12:13:13 AM

The last part of the post was a joke, right? I can't tell.

Posted by: michael vassar at Feb 17, 2007 9:16:45 AM

How do they have delivery if they only have one guy? (How does he make any money at those prices if he can only handle one meal at a time, with hours of preparation?)

Posted by: Ted at Feb 17, 2007 9:32:07 AM

Division of labor is overrated.

Posted by: Michael Blowhard at Feb 17, 2007 9:43:27 PM

Hmmm, interesting, since I'm starting a micro-catering company with a very similar approach: no employees, very small events only. But my prices are going to be MUCH higher than what's on that menu. ;-)

Posted by: Tony at Feb 18, 2007 1:03:53 AM

I think he makes money because he cooks multiple meals at once. He doesn't seem to need hours. I myself just ordered and ate it and he had my order ready in 25 minutes. Maybe Tyler's order was bigger or he caught him at a busy time.

The food was excellent. Really incredible.

Posted by: Keith at Feb 18, 2007 5:55:53 PM

He gets cheap labor (most of what would be employees volunteer in exchange for meals). The city paper did a piece on him (and came to similar conclusion (which is probably yet another reason why Tyler had to wait so long). Tying into the overlycomplicated post, I think too many entrepreneurs vastly undercharge for their services in the beginning.

Posted by: nelsonal at Feb 18, 2007 11:00:16 PM

I like what he is doin there, working by his self. It saves money by not having to pay employees and obviously he does a great job prepairing the food. Smart to do that and conserve his money.

Posted by: BL at Feb 20, 2007 12:19:55 PM

we called at 7:30. they said one hour. an hour and a half went by, no food. I called back, they said it was alomst done and out the door. 40 minutes after that no food. call again, they say they still have another entree to make. lies lies lies. This was an order for two, not a dinner for 50. It's 9:45, and still no food. I understand that good food can take time. but 2 1/2 hours? for thai food? Komi didn't take this long for the chef's tasting menu. And they were out of thai iced tea. How does a Thai restaurant run out of Thai iced tea?
the food finally showed up at 9:56, 2hours and 23 minutes after we first called. food was good, but so not worth the wait.

Posted by: MG at Feb 26, 2007 10:29:22 AM

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