Charcoal smoke, sizzling meat, and you're in Nong Khai, a small northeast Thai town where families gather around the grill for Crying Tiger steak. Beef steak marinated 48 hours in coriander root, garlic, black pepper, oyster sauce, palm sugar, whiskey, and mandarin juice, char-grilled until the meat weeps with its own juices. The chef grew up cooking this dish with family and friends. It arrives with sticky rice and a Northern Thai Isarn dipping sauce of tamarind, lime juice, ground chillies, and fresh coriander. Alongside: a sharp granny smith apple salad dressed with chilli and fish sauce, topped with prawns; and tom zapp, slow-cooked pork soft bones that melt into a soup fragrant with kaffir lime, lemongrass, and ground rice. This is a three course set menu for $75. Alcohol can be purchased separately. Minimum 2 orders per table.