Your yen for spicy crab is legendary. Your simultaneous pot-pie yen: a little perplexing.
But no one’s judging.
And there’s at least one place out there that understands...
Welcome to Silk Rd Tavern, a sexy new Flatiron spot for the fusion of Asian and comfort foods washed down with gingered cocktails, now open for dinner.
If your grandma had written the menu for Buddakan, it’d probably look a little something like this. Holy unions between Asian classics and the haute cuisine of... the Midwest. We’re of course referring to Korean-rice-cake mac and cheese, pot pies stuffed with chili crab and kimchi brussels sprouts. They’ve even managed to cram an entire duck (yes, including the foie gras) into a single unassuming egg roll.
To call this a first-date spot would be, well, pretty spot-on. Step inside, and everything is within your view. The granite bar just to your left: that’s where Thai Chili Margaritas come from. Everything else is tables. Tall ones, two-tops, that big secluded booth in the back corner where you’ll be at the chef’s mercy (that’s a good thing) and a counter in the other corner where you’ll share whatever’s coming from the wood-burning stove behind it.
And now would be the proper time to laugh at the idea of your grandmother writing the Buddakan menu.
But no one’s judging.
And there’s at least one place out there that understands...
Welcome to Silk Rd Tavern, a sexy new Flatiron spot for the fusion of Asian and comfort foods washed down with gingered cocktails, now open for dinner.
If your grandma had written the menu for Buddakan, it’d probably look a little something like this. Holy unions between Asian classics and the haute cuisine of... the Midwest. We’re of course referring to Korean-rice-cake mac and cheese, pot pies stuffed with chili crab and kimchi brussels sprouts. They’ve even managed to cram an entire duck (yes, including the foie gras) into a single unassuming egg roll.
To call this a first-date spot would be, well, pretty spot-on. Step inside, and everything is within your view. The granite bar just to your left: that’s where Thai Chili Margaritas come from. Everything else is tables. Tall ones, two-tops, that big secluded booth in the back corner where you’ll be at the chef’s mercy (that’s a good thing) and a counter in the other corner where you’ll share whatever’s coming from the wood-burning stove behind it.
And now would be the proper time to laugh at the idea of your grandmother writing the Buddakan menu.
