Frighteningly cute Thai -- they serve tiny egg rolls on pastel plastic dishlettes shaped like flowers, and the waitstaff are about as laid back as a bunch of squirrels in a dog park. The music is featherlight jazz; the walls, a placid brown touched with gold, would be fetching if it weren't for all the abstract pastel prints mounted on them. The food is cheap, though. Spicy basil chicken went too easy on the oil and vegetables, but the rice was pretty good. The tom yum soup combined a briny broth with chunks of underseasoned chicken. But the seafood salad -- served over cold vegetables in lemony clear dressing -- was really tasty: the shrimp was fresh, the squid was tender, and even the krab tasted good. So maybe Azha's forte is the deep blue. There are five fish dishes tacked onto the bottom of the menu, offering salmon, red snapper, tilapia, or cod fixed different ways; if I came back I'd try a garlic-and-carrot or ginger-pepper-onion fish.
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