Harrisburg, PA 56°F
Today was a grey raw rainy day. I would have preferred to go straight home after work, promptly pull on some sweats, and plop on the couch with a Troegenator. But my daughter needed an annual physical for sports that couldn't wait. The doctor's office was in Mechanicsburg, so ever being the opportunist, since I was there I decided to make the most of it.
After the doctor's appointment, we headed to Wegman's to stock up on bagels, lox and smoked whitefish for the weekend, and I got a Pick-A-Six for good measure. We contemplated dinner. A friend had told me about a new Thai restaurant called Chalit's Thai Bistro on the Carlisle Pike, and had given it rave reviews. We were just down the pike, so I couldn't resist going the few more miles to check it out.
We poured in to the restaurant out of the rain at about 5:45 p.m. The decor was warm and inviting and very modern. I was hoping we would get there before the dinner rush. Evidently, the restaurant was filling up fast and the hostess asked if we had reservations. The place was half full with stylish customers and the smell of exotic spices filled the air. We did not have reservations, but we were cordially offered seating at the common table, a long high rectangular table which sat about 15 people and where smaller parties could eat with other guests. I kind of liked this idea, as it reminded me of the lunch counter at my favorite diner.
Chalit's is BYOB, and I conveniently had my Pick-A-Six handy. The server, donned in a colorful long fabric apron, brought me a pint glass and a bottle opener. I picked two beers out of the six, a 
Hoffbrau Dunklebock to start, but saved the much lighter italian Moretti for dinner, as I thought the lighter style would go better with spicy food.
I scanned the menu to decide what to order. Walking in I had spied some very attractive looking calamari on an adjacent table. The chunky slices looked lightly breaded and crispy and reminded me of an italian restaurant. Yet the menu indicated it was served with a cilantro white wine sauce which was totally different. I wanted to order it, but my budding foodie daughter has always had a soft spot for dumplings, so we ordered pork and shrimp dumplings from the Thai Tapas section of the menu. The filling had a good balance of 
garlic and ginger and I whole heartedly approve of the little pieces of fried garlic on the bottom of the plate. (Note: the serving size is four dumplings, but my daughter snapped up the first dumpling so quick I didn't even have time to take a picture!)
For dinner we ordered Pineapple Fried Rice and Red chicken curry. My daughter liked the pineapple fried rice and there were whole pieces of cashews in it, fresh lime, raisins and lots of
veggies. I managed to swipe a bite and it was very flavorful.
I got the homemade Panang red curry with coconut milk, green peas, red bell peppers served atop Jasmine rice. 
The curry came served in two bowls. It's been a long time since I had a good curry, and I wasn't quite sure whether to put the rice in the curry or the curry in the rice. I started out by dipping my spoon in the curry sauce for just a taste of the sauce. It tasted bold, exotic, assertive, wild. Like it had been beamed here from far, far, away, from half-way around the globe. Like nothing I had ever tasted in Central Pennsylvania. If I closed my eyes, I could have imagined for a second being in a classy restaurant in Thailand, enjoying much more hospitable sunny weather. Or at a fancy state dinner in a Thai palace. On the back end of each swallow, the coconut milk gave the sauce a rich and luxurious feel. It was filling and satisfying. I ended up putting a little rice in the bowl and spooning up the sauce, rice, vegetables and chicken. I even put the little broccoli garnish in the sauce and it tasted fantastic. I still don't know if this was proper etiquette, but it tasted really, really good and no one seemed to notice. I ate all I could and then I was suddenly stuffed.
With most of the spicy dishes on the menu, you can specify a heat level of 1-4. I hadn't specified, so when I asked, the server indicated my dish was a "one." It was not bland, but pleasantly spiced for my taste, and I like hot, but not insanely hot foods. Next time I will definitely try a 2 or a 3, but it appears that the chef is not a wimp, so I would not recommend going past a 2 or a 3 on your first visit. I heard that they will season past a 4 heat level if asked.
Chalit's also offers Pad Thai, stir fry, and a host of other dishes. Most are priced between $10 and $20. I would recommend reservations if you go at a peak time.
On the way out, I tried to discreetly spy other dishes that had been served. Brown rice is offered as an alternative to Jasmine while rice and I saw a plate on which it looked chunky and organic. I will have to try it next time. There were other dishes with ample fresh vegetables and noodles that looked and smelled wonderful. But I didn't want to stare. So we quickly plunged out into the cold dark night, my lips and cheeks still warm from the Thai spicy heat. I have a feeling I will be back very soon.
Check it out:
5103 Carlisle Pike
Mechanicsburg, Pa. 17050
695-9889
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