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  1. Photograph: Jessica Lin
    Photograph: Jessica Lin

    Black bass at Khe-Yo

  2. Photograph: Jessica Lin
    Photograph: Jessica Lin

    Lemongrass spareribs at Khe-Yo

  3. Photograph: Jessica Lin
    Photograph: Jessica Lin

    Crunchy coconut rice at Khe-Yo

  4. Photograph: Jessica Lin
    Photograph: Jessica Lin

    Sesame beef jerky at Khe-Yo

  5. Photograph: Jessica Lin
    Photograph: Jessica Lin

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

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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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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