Step through an unassuming office building facade into a jungle of palm fronds, temple bells, and cocktails woven into baskets. Chef Lalita's Laotian and Northeastern Thai dishes arrive as edible art: whole fish on banana leaves, papaya salad with watermelon, and Lao sausage with chiles. The Friday all-day happy hour keeps $7 cocktails flowing for groups who gather around shareable Tod Tod platters.