The restaurant, which has a walk-up window, will have build-a-bowl options with red, yellow and green curry, each containing a unique mix of spices and vegetables. The bases are all vegan, but customers will have the option to add meat and additional vegetables. Saadawi said the yellow curry will be lentil-based, the red curry will be made from ground red chilis and the green curry will have a base of fresh ground Thai green chilis.

“I’m not scared to push the limits of flavor,” he said.

The menu will also feature rotating items including Saadawi’s take on American classics including a curry pizza, curry burrito, naan grilled cheese and curry tomato soup.