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Citysearch | 2004
By Leah Gourley
"The voluminous menu guarantees that Thai traditionalists and newcomers alike will find something to try."

Yahoo Travel | 2004
"Boston Magazine has honored this restaurant with a Best of Boston selection for Thai food. A pot of sweet brown sugar graces every table, the menu is huge and the service is friendly. This cozy neighborhood place, which serves beer and wine, is known for its country pad Thai and drunken noodles. Seafood entreés include Salmon Choo Chee and the Fisherman Madness, a spicy combo of crustaceans and filets. Patio dining is a good choice when weather permits."

Zagat Survey | 2004
"Like Thailand - minus the elephant rides rhapsodize respondents about this true gem that's renowned for preparing the 'best Thai food in Boston'; given a menu that may be bigger than nearby Fenway Park, there's definitely something to please everyone here, particularly when all the dishes are fresh and delicious (akin to a colorful party for your mouth);...the service is quick and the tabs cheap; all in all, it's a 'sweet choice'."

The Improper Bostonian Magazine | July, 2002
Boston's Best 2002

"For under $30, two people can feast on Thai delicacies like jade-colored spinach noodles stir-fried with shrimp, peppers, scallions and mushrooms and chili scallops with bamboo shoots. Whether you're adventurous enough to try some of the spicier offerings or prefer sticking to old standbys like Pad Thai, there are more than 100 dishes to choose from. Desserts like the Thai coffee custard are worth saving room for."

The Boston Globe | January, 2002
By Sheryl Julian
"Tu Pinyochon's food is robust, full of flavor, some of it subtle, some hot in a mild way. There is nothing overwhelming, yet the package of flavors – aromatic, spicy, crunchy, sweet – feels so satisfying."

Phantom Reviews | January, 2002
"Chicken Satay was moist and tender and was enhanced by the velvety peanut dipping sauce. The tiny Spareribs slipped off the bone and into Phantom's memory as smoky morsels of pleasure...Phantom found the Country Style Pad Thai to be a refreshingly hot version of the ubiquitous peanut and noodle dish. The flavor of the Jungle Curry took Phantom back to his youth of trekking through Northern Thailand, where this dish originates. Pungent kafir lime leaves and sweet Thai basil accent the delicate spicing."

Boston Magazine | August, 2001
Best of Boston 2001 | Thai Restaurant

"Spicy, sour, salty, and sweet: In Thailand, the perfect meal offers all four tastes. And with its extensive menu, Brown Sugar Cafe furnishes plenty of options for creating the consummate Thai dinner...Specialties are all over map, from comforting dishes for fire-averse tongues (such as the pineapple fried rice, flaky and aromatic steamed ginger bass, and sweet tamarind duck) to more incendiary plates of chili scallops with bamboo shoots and scallions. Try the stir-fried beef with macadamia nuts, and wash it down with a Singha beer."

Boston Magazine | August, 2000
Best of Boston 2000 | Thai Restaurant

"This Fenway spot is a welcome departure from bland curries and soggy pad thais. The dinner roster is absolutely enormous, featuring a dozens of noodle dishes and a vast selection of seafood oddities; our favorite is 'Fisherman Madness', a fresh and spicy combo of crustaceans and filets. The ambience is relaxed, making Brown Sugar perfect for dining solo or entertaining a blind date."

The Improper Bostonian Magazine | August, 2000
Boston's Best 2000

"The line out front tells you everything: it's tiny, and the food is fantastic. Ditto the service, which somehow manages to be both unhurried and gracious. The good news: a new, roomier restaurant is opening on Comm. Ave., making this cozy Thai jewel accessible to a larger audience."

The Boston Globe | August, 1999
Thai flavors, American tastes
By Alison Arnett
"Brown Sugar's menu, created by Pinyochon, lists many of the dishes common to Thai restaurants, from pad thai to salmon choo chee. But the daily specials offer more unusual items, such as stuffed omelettes, a crepelike creation filled with seafood or meat and lots of vegetables; country-style pad thai; and Pinyochon's creations, using the best local, seasonal ingredients."

"Many regional dishes of Thailand - Pinyochon is from Bangkok and Jamdee from the northeast, near Cambodia - are served at Brown Sugar. Nina Simonds, author of Chinese and Asian cookbooks, says that the American experience 'has generalized Thai cooking. When you go to Thailand, there are all these regional differences that you don't find here.' "

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