plate magazine

reach for salty ingredients to season and balance cocktails

Amy Cavanaugh - Decemeber 2016

"One of the biggest missions for the beverage program was to create a parallel behind the bar with a lot of the common ingredients that are used in the food,” he says, noting that he uses ingredients like curry and Thai basil so the drinks pair better with the food. “There’s more to a Thai restaurant than just pad Thai and Thai beer." MORE

Northern Virginia Magazine

50 Best restaurants 2016: #8

Stefanie Gans with Warren Rojas - November 2016

Why America is great right now: lanna spaghetti, turning an Italian meat sauce into something with wisps of Thai. There are slices of housemade sausage plus more crumbled pork and noodles barely dressed—just remnants of a tomato sauce laced with fish sauce and tamarind paste and a little parmesan. Why is this so funky? Why is this so fascinating? It’s a mix. A combination. It’s pulling from Thailand and Italy in one mound of pasta and meat. It’s America in all its everyone-is-welcome glory. MORE



Shaking things up

Warren Rojas - November 2016

Jeremy Ross, general manager and beverage director at Sense of Thai St., is another fork-to-tumbler evangelist. He’s carrying on that tradition with a bar program featuring unadulterated spirits, fresh ingredients and custom flourishes. “We don’t do simple syrup. We do seasoned syrup,” he says. (Think salt- and spice-based infusions rather than sugar.) MORE


Loudoun now

There’s Nothing Old Fashioned about LoCo’s Cocktail Scene

Jan Mercker - November 2016

It’s personal. What makes great hospitality is when it’s personal and somebody cares about you and makes it about you instead of just copy and paste for everybody,” he said. “Every palate is different. MORE

Best New Restaurants 2016 / June 2015


Best new restaurants 2016: Sense of thai st.

Stefanie Gans - May 2016

Take a picture of one of the beautiful dishes, like chiang mai noodle, with egg noodles wrapped around pops of color provided by pickled mustard greens and red onions and crowned with crispy fried noodles, and swipe-paste the temperature and time to Sense’s filter: Bangkok’s Wat Arun temple, lit to a golden hue, over a midnight sky. MORE

NOVA Magazine: Review / April, 2016


Review: Sense of thai st. in ashburn

Stefanie Gans - April 2016

It was pretty perfect and somehow found a way to pair with the rest of my meal: a grilled yellowtail jaw, aggressively charred and tenderly juicy; a spicy, pungent salad of minced chicken with red onion, cilantro and lime; and a showstopper of a noodle dish. Crispy noodles combine with soft egg noodles for a dish that is vibrant with tang and spice and what I can only imagine is the chaotic allure of eating on the city streets of Bangkok. MORE

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visit loudoun blog

thai one off in one loudoun

Kelsey Cornell - February 2016

What also sets us apart is the beverage program that I established to help showcase Thai food. Whether it’s the large list of Asian beers or the wine list featuring varieties from across the world, I wanted the drinks to not only taste good but amplify the food and dining experience. The biggest hit behind the bar has been the DEALER’S CHOICE option for cocktails. When a guest takes this route for a cocktail, we push the envelope on what most have grown to expect as the norm in a mixed drink. My goal is to never make the same drink twice for a guest because with every new drink comes an innovative combination of flavors and a different experience to take with it. MORE


Leesburg today

top dc mixologist makes cocktails, connections at ashburn's sense of thai st.

Jan Mercker - October 2015 (page 40)

Sense of Thai St. General Manager Jeremy Ross's creativity, attention to detail and homemade ingredients earned him a nod as one of DC's top mixologists. He's now bringing his cocktail-crafting expertise across the river to Loudoun. MORE

eater washington dc

jeremy ross in at upcoming sense of thai in loudoun

Missy Frederick - June 2015

The restaurant, which is planning a soft opening June 19, is part of the One Loudoun development in Asburn. Ross, who had been working as a cocktail consultant (as well as at Second State downtown), found out about the position through his consulting work. He'll serve as both general manager and beverage director. MORE

star chefs

mixologist jeremy ross of second state - biography

December 2015

Although he’d always had a passion for cooking, Ross was offered a job behind the bar and realized he could apply the same passion and precision he’d shown in the kitchen to cocktails. He even parlayed his love of cooking into drink creation by staging in his off hours first at 701 Restaurant and now at The Oval Room under Chef Tony Conte where he learned to layer flavors and the importance of subtlety. MORE