In City Thai Cuisine's sunny dining room, saffron-yellow walls and light-red curtains mimic the bright flavors found in the food. Thai staples, from noodles to rice, take on the flavors of curries, aromatic bouquets of spices, and morsels of meat. Among the various ferns and greenery, patrons tuck into plates that, much like the poetry of a farmer, brim with veggies. Chefs hunch over pots, stirring pinches of sugar into sweet ’n’ sour sauce or bringing earthy legumes to life in peanut sauces, which pleasantly accent spicy soft-shell crab, lightly battered tilapia, and other dishes. Pieces of abstract art on the walls hint at faraway continents, and Singha beer, made in Thailand, serves as a more direct link to the eatery’s roots.