Cuisine:

• French
• Asian
• American
• New American
• Others
• Contemporary

Silo Description:
Seminal Silo has endured several changes in the kitchen, and founding chef Mark Bliss has once again departed. But never fear: standards such as the chicken-fried oysters doubtless will remain. For that matter, the menu changed little during Bliss's previous sabbatical, so it's likely that favorites such as tuna seared with a Szechuan pepper crust and the red chile-glazed pork shank served with green chile mac 'n' cheese will linger as well. We vote for keeping the porcini-crusted and pan-roasted sea bass, too---along with starters such as beef lettuce wraps and shrimp and white cheddar grits. The wine list isn't large, but it's well wrought. Though adding to a sense of camaraderie, we find the tables a little close together at second-story Silo, so it's best to go with a defensively large group. Single or with friends, diners wishing to extend the evening may retire to the downstairs bar.


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