Saap

Specialties

Saap is a chef-​owned, family-​run 80-​seat restaurant serving Northern Thai inspired cuisine in the historic Kimball House, home to White River Craft Center. Traditional style Thai dishes, prepared to order using a wood-​fired grill and bamboo rice steamers, are typically enjoyed family style. We firmly believe in excellent food quality and prompt service; and strive to educate our customers about Thai ingredients, cooking techniques, and dining styles. At Saap, we believe good food doesn’t have to be overly expensive or «fine-​dining» to be complex, intriguing, and exquisitely delicious!

Most of the food here is meant to be eaten family style (shared). Most dishes are best eaten with rice. The type of rice depends on the region. In the north sticky rice is the staple. Diners snatch off a ball of rice and with one hand and fashion it into a sort of spoon shape, then use it to grab a taste of whatever else is on the table. In Thailand only a fork and spoon are used (the spoon to eat with and the fork to push the food onto the spoon.) We encourage you to try these methods, as it is the easiest way to eat most dishes. Please ask for guidance if you wish. Chopsticks are normally only used when eating noodles. But as the Thais say Laew tea khun krap (Up to you!)

History

Established in 2014.

Saap Restaurant was established in 2014 and officially opened in April of 2015.

Meet the Manager

Connor M.

Manager

Connor Morgan was exposed to the restaurant industry at an early age, cooking with his father and visiting the various kitchens he has worked in over the years. In high school he worked closely with Steve Bogart, founder and former owner of the legendary Chinese restaurant, A Single Pebble, to develop a community-​learning project centered on food writing. While attending the University of Vermont, Connor worked as a server and bartender at Café Shelburne where he came to appreciate and understand the complexities, subtleties, and overall workings of the front of the house. He then went on to spend a summer working in the organic gardens at the Green Mountain Girls Farm. He worked closely with both the animals and produce adopting a new perspective on where our food comes from and how it is sourced. With diligence and sincere hospitality Connor strives to foster a welcoming and relaxed atmosphere in the Saap dining room.