olborne Street’s restaurant contingent grows with the opening of Thai Dish, which has peacefully taken over the Ginga Sushi location. Indeed, downtown’s newest Thai outpost has earned a loyal following quickly. Large floor-to-ceiling windows make up the facade, and act as a frame for the bustling dining room. The décor within seems transplanted from a hip East Village eatery, buzzing with unforced hipness and attitude-free servers.

Aglow with Asian vases and glistening hardwood flooring, the room is sleek and uncomplicated, minimal without the usual Thai eatery chill. The low-wattage lighting is flattering, the sound level buoyant but bearable. The room does, however, have one big design flaw: An ill-defined entranceway causes new arrivals to stand aimlessly at the door, hovering over seated diners.

Still, Thai Dish manages to pull off being hip and approachable, with vibrant, comforting food served by a friendly staff. Thai food traditionalists will appreciate the ginger chicken and the stir-fried beef dishes. But, branch out and try something new, like the seafood salad with tiger shrimp; a menu gem, served with squid and mussels in a spicy salad dressing with fresh mint leaves, bringing together the best of two worlds.

Among other starters, probably the most beloved are the spring rolls, but try the better option, which is the shrimp rolls, which are lighter than the Chinese version, and lighter than egg rolls. Chicken Satay ($5.50) is the usual plate of four skewers of chicken marinated in five spices, grilled and served with peanut sauce and a small uninspired salad.

There are some winning entrées here (in huge portions, to boot). Pad Thai ($8.95) is first-rate; the stir-fried noodles – with the added chicken, egg, tofu, bean sprouts, and peanuts - are not overdosed, and therefore don’t have the excessive peanuttiness often ruins this dish. Beef medallions in red curry and bamboo shoots (11.95) are too soggy, and seem hastily prepared, even with the aromatic sticky rice to help it out. The stir-fried chicken, a dish that’s hot, light, and sublet, ($10.95), arrives smoky, fresh, and crisp, with the addition of ginger, onion and black mushrooms.