Veal breast man tao at Silk Rd Tavern
Bigeye tuna tartar at Silk Rd Tavern
Pekin-style chicken wings at Silk Rd Tavern
Coconut curry mussels at Silk Rd Tavern
Silk Rd Tavern
Chinese-American restaurateur Andrew Lee pays homage to his multicultural childhood and recent travels through Asia with Silk Rd Tavern, a 70-seat Chelsea eatery, named after the famed spice-trade route. He teamed up with Philippines-born chef Leo Forneas—who cut his teeth at nouveau Asian kitchens including Jean-Georges Vongerichten's 66, Buddakan and Philly's Sampan—for the East-meets-West canteen. Forneas dishes out refined Asian classics (shrimp toast made with a miso-butter-slathered baguette, and a seafood salad of shrimp, chinese celery and chili paste); Far East riffs on American comfort food (mac and cheese that swaps the pasta for Korean rice cakes); and mash-up creations (Singapore-inspired chili crab potpie with pickled cucumber). Handblown glass chandeliers, a granite-topped bar and bleached walnut wood paneling decorate the space, which will open on May 31. 46 W 22nd St between Fifth and Sixth Aves (212-989-7889)
Chef Rob Newton is one of New York’s great Southern-cuisine champions, from the comfort-food–focused Smith Canteen to the fried-chicken kitchenette Wilma Jean. Now the Arkansas native combines Southern cooking with New American leanings at this 102-seat Downtown Brooklyn restaurant, named after the American hardwood tree. Dishes include winter mushrooms with tofu skins and Calabrian chili; braised turkey in broth with hominy and fried onions; and East Coast fish muddle (seafood stew) with potato chips and bacon.