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Laotian restaurant Khe-Yo debuts in Tribeca

Soulayphet Schwader (Restaurant Marc Forgione) pushes Laotian cuisine to center stage at Khe-Yo.

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Photograph: Jessica Lin

Black bass at Khe-Yo

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Photograph: Jessica Lin

Lemongrass spareribs at Khe-Yo

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Photograph: Jessica Lin

Crunchy coconut rice at Khe-Yo

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Photograph: Jessica Lin

Sesame beef jerky at Khe-Yo

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Photograph: Jessica Lin

Sticky rice and jaews (dipping sauces) at Khe-Yo

Wedged between Vietnam and Thailand, Laos draws culinary influences from both countries, employing the region’s fragrant herbs and spices: lemongrass, galangal and kaffir lime. On July 29th, Soulayphet Schwader—Marc Forgione’s longtime kitchen lieutenant—pushes those flavors to center stage with this 64-seat Tribeca restaurant. The first NYC spot specializing in the Southeast Asian cuisine, Khe-Yo—Laotian for green—features shared plates like lemongrass spareribs, crunchy coconut rice with spicy kaffir sausage and a rau-rum (Vietnamese mint) duck salad. Tweak the dishes with seasonal jaews (dipping sauces) at your wood-topped table, or snag a bar seat, where you can sip Beerlao brews and fruit-infused cocktails. An elephant mural and distressed-hemp walls add to the tropical vibe. 157 Duane St between Hudson St and West Broadway (212-587-1089)

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