In the land where many of the Thai restaurants simply rotate proteins, carbs and a standard vegetable medley, Wild Thaiger dishes out more authentic versions of traditional Thai specialties.  I'm a huge fan, especially given that it's proof in and of itself that Thai food is more than just a combo plate - it's an explosion of flavors amalgamated into unique and colorful profiles and textures.  It's an adventure.\n\nWild Thaiger offers some of my favorites that are not to be found at Thai Basil (so mediocre) and Thai Elephant (good but standard) - Dragon's Eggs are a spin on Kanom Jeeb, thai pork and crab dumplings similar to shu mai, graced with a spicy slice of raw jalapeno on top.  Decha Boar celebrates the not often served wild boar in a peppery sauce of basil and telicherry peppercorns.  They understand that pepper can be flavorful in addition to hot, and there's a whole taste profile there just waiting for you to explore.  Best of all, the presentation on the dishes is a work of art - ribbons of carrots and beets as edible garnishes remind you of what a treat it should be to dine out.\n\nIf you are looking for standard Thai, without flair or panache, I could see how this might be seen as too expensive.  But for my money, I'd rather blow my tastebuds out of the park with a mindful chef who prepares her curries and sauces with finesse and grace.  Yum to the freakin' yum.