In 1983, Ravadi Quinn founded Emerald of Siam as a way to enrich the local community with Thai culture. Over 30 years later, the eatery's chefs pay homage to Ravadi and her mission by continuing to craft homemade Thai dishes, like lemongrass soup, green chicken curry, and pahd thai, using fresh, authentic ingredients. While the cuisine has largely stayed the same, the space itself has undergone extensive remodeling to include a lively full-service bar and a large stage where local and national musical acts perform late into the night.