Restaurants & Bars 2

Tibetan Yak

Phil Wronski | Jul 1, 2001 04:16 AM

I was in New York last weekend and made treks to
both Tibetan Yak and DiFara. I'll post on DiFara
later.

My wife and I started with dang tsel - a salad of
cabbage, carrots and tomatoes - which is the kind
of overtly healthy dish which must be made very well
to be any good at all. It was. I wish all my meals
could begin with such fresh, tasty vegetables. And
the hot sauce on the side gave it a nice kick.

Next up, steamed vegetable dumplings (tsel momo). The
potatoes inside were nicely cooked but still created
a bland heaviness that the cabbage partially undercut.
Good, but not great.

Lamb curry was excellent - the lamb crispy and tender
and the mellow gravy awesome over tender, distinct
grains of rice. It's a very good sign when a kitchen
makes good rice.

Butter tea was odd but I drank both our cups - Susan
wasn't having any of it.

Oh yeah, potatoes and spinach (tsel shoguk ngopa)
perfectly cooked and well-salted.

The front window was plastered with at least 4 positive
reviews and the place was about 3/4ths full by the
time we left about 7:30 on a Sunday night. Much thanks
to Jim Leff and previous posters for convincing me to
try Tibetan Yak.

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