In an ideal world, every restaurant would be as bright and colorful as Lao’d Bar. Sitting on short blue stools in a room full of yellow and orange floral tables tickles that part of our brains that turns sensory overload into joy. It’s a mostly open-air concept blending classic Lao dishes and fusion flavors, with garage doors that get pulled up when the weather is bearable to spill light (and humidity) into the dining room. Dress appropriately—it can get warm here in the summer months when the AC units scattered throughout the building struggle to keep up. But the playful decor and creative meat and seafood dishes served on paper plates do a good job of transforming the season’s relentless heat into an experience that resembles a tropical vacation. Or show up during the rainy season, when dinner is akin to taking refuge in a (tasty) shelter somewhere on the outskirts of town. Whatever time of year, Lao’d Bar's transportive atmosphere and bold flavors feel like an escape from Austin. On the menu, you’ll find spicy chicken lahb right next to a decadent pork patty smashburger. It’s the kind of finger food (much of it fried) that pairs well with alcohol, including a Thai basil and watermelon cocktail, or a fiery tom yum michelada that we’d gladly drive across town for. Get the coconut escolar ceviche to start things on a refreshing note, then try the chicken wings doused in caramel fish sauce and crab fat, and prepare to leave with sticky fingers.