Kingsbury restaurant makes it a 3-way Thai at South Shore |

Kingsbury restaurant makes it a 3-way Thai at South Shore

Rick Chandler

Lake Tahoe; hotbed for fine Thai dining?

There are a couple of other top-notch Thai restaurants in the Tahoe area, including the latest entrant, Kingsbury Grade’s Thai One On. The restaurant has actually been open since January 2006, but husband-and-wife owners Boyd Dangtongdee and Dana Buchholz converted it to Thai cuisine last summer.

“That had always been our intent,” said Buchholz, who was in marketing before entering the restaurant business nearly two years ago. “Boyd is Thai, and that’s what he knows. We always had a good lunch following here and we knew that would probably carry over.”

And it has. Business is good, with locals making up the majority of customers for lunch and dinner. It helps that the building they occupy has always been an restaurant back as far as anyone can remember — Lake Tahoe Catering and the 207 Cafe being two of the more recent tenants.

“Having been open for a year, we’re starting to get a lot of repeat customers,” Buchholz said. “I’d say that most of our clientele are from the Nevada side, but we get people from all over. We have regular customers from Meyers, so it varies a lot.”

In the hierarchy of Thai restaurants at the lake, Thai One On would be known as the more casual place to eat.

“We’re a lot less formal,” Buchholz said. “Our regulars like that. We’d rather be known for lower prices and repeat customers.”

They are also noted for their great food, of course. Pumpkin curry, hangover noodles and sweet & sour salmon are three of the more popular dishes.

Buchholz is a Tahoe native — born at Barton Memorial — who left for high school and college but returned after she got married. She attended the University of Hawaii and Nevada-Reno before returning to the Lake. Dangtongdee is a parole officer with the state of California who is based in Auburn and whose jurisdiction runs from Markleeville to Marysville.

“Boyd is busy, but he is also in the restaurant a lot,” Buchholz said. “He’s mostly here in the evenings. His thing is public relations; he likes that.”

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