A similar idea is delivered in smaller form at Khe-Yo, executive chef Soulayphet Schwader’s Laotian-inspired Tribeca newcomer, where the all-French list is short but sweet, and pays homage to those nations’ shared colonial past. Domaine Joseph Cattin’s Crémant d’Alsace makes quick work of a heaping plate of mikha-ti (curried pork noodles with pickled chili and banana flower), while a juicy Saint-Amour from Domaine Cheveau highlights the gamey qualities in the ping-nok-noi (a gingery bamboo-grilled quail).
157 Duane St. (btw. W. Broadway & Hudson), New York, NY
This story appears in the print issue of April 2014.
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