Thirsty Crow unveils new sports bar menu

New dishes include Sai Krok Isaan, Dan Dan Noodles

Thirsty Crow in the Columbia Heights neighborhood, launched a new menu geared toward more socializing and sports watching as fall sports and football season set in. The menu revamp is specifically moving food options from Malaysian inspiration to neighborhood sports theme with Pan Asian leanings, plus complimentary East Asian bites.

James Wozniuk, chef and owner of Thirsty Crow, has crafted bar-friendly dishes like housemade Sai Krok Isaan (Northern Thai sausages) and Dan Dan Noodles. As the games begin, customers will score big with a robust selection of drinks. A total of 24 draft lines with beer, cider and wine, all within a $5 to $10 range, are available. So, too, is the daily happy hour.

Small bites

  • Shrimp Chips ($3) can be addictive
  • Spiced Peanuts ($5) made with anchovy, chili and lime leaf

Main bites

  • Sai Krok Isaan ($13), “a Northern Thai dish which Chef James Wozniak first discovered on a trip to Bangkok 12 years ago.” – The Thirsty Crow iteration is made with housemade sour sausages stuffed with ground pork, sweet rice, garlic, and lemongrass.
  • Char Siu Wings ($14), grilled and basted chicken wings prepared in a classic Cantonese marinade which is traditionally used to make barbecue pork.
  • Beef Rendang Croquetas, a breaded and fried beef rendang and potato mixture, is served with a simple aioli of nutmeg and lemon.
Char Siu Wings present a Cantonese-influenced take on chicken wings. Add sports games. Mix. Repeat. Photo by Thirsty Crow.

Large shareable options

  • Gua Bao Platter ($24 and serves two people), with classic steamed buns served with braised pork belly, hoisin sauce, pickled serrano chilis, sambal oelek, five spice peanuts and cucumber
  • Chef’s Bowl ($15), which features a select combination of Chef James Wozniuk’s favorite things to eat, like beef rendang, peanuts, shallots, cucumber, chili crumble, Malaysian condiment nuoc cham, and jasmine rice
  • Dan Dan Mian ($15), a Chinese Sichuan dish made with fresh wheat noodles tossed in a rich spicy sesame sauce, finished with a healthy topping of seasoned pork, sour mustard greens, peanut, yu choy and sesame seeds.

Thirsty Crow’s beverage director, Suzy Critchlow, has curated a range of local and American beers from breweries such as Right Proper, Aslin, Union Craft, DC Brau, Hellbender and Manor Hill, as well as ciders and wines on tap.


Thirsty Crow (underneath Makan), 3400 11th Street Northwest, Washington, DC 20010

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