The Shack

SETTING

Open-air narrow eatery in the quaint village of Bophut. At the front, the chef grills steaks over a huge charcoal barbeque; inside, tables fit snugly, with a five-stool bar at the back. Classic jazz and blues mellow the mood.

FOOD

This is New Yorker Larry Snyder’s downhome concept of a barbeque cookout, especially suited for diners in steak and potato mode. The wallside chalkboard menu lists the offerings, which usually includes a daily special. Start the meal with crispy barbequed ribs marinated in a semi-spicy sauce or half a dozen prawns sizzling in garlic and butter. Caesar salad provides a light crunchy side. For mains, select from one of Larry’s juicy barbeque meats: ultra-tender fillets barbequed, bacon-wrapped or slathered in a tangy red wine sauce; a trio of Aussie lamb chops; or a side of chicken grilled crispy on the outside and succulent juicy on the inside. For accompaniments, select from home fries, baked potatoes or the house garlic mashed potatoes, with the day’s veg. If you still have room, the star-spangled desserts are fresh and filling: home-made apple pie with ice cream, mud pie or cheesecake reminiscent of a famous shop near 42nd Street.

WINES

A 10-spot selection leaning heavily toward meat-complementing reds, ranging from 960 to 1,920 baht.

SERVICE

Host Larry treats diners as treasured guests, ensuring satisfaction, while serving staff is efficient but lacking in finesse.

PRICE

A meal for two settles in the 1,500 baht range without wine.

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