Silvia (named for owners Doris and Betty Choi’s grandmother) opened in August on Mill Hill Road in Woodstock. There’s a big deck (open in warmer weather) and a discreet sign over the door.
Once inside, you’re looking at a big open dining room, an active, open kitchen and a smaller more intimate room with additional seating and a lively bar. We were seated at a corner table near the bar, where we could see all the kitchen activity. The star of Silvia’s open kitchen is a massive wood-fired grill (which was one of the deciding factors in ordering that night’s special—a massive pork chop).
We started with the Grass Fed BBQ Beef. It was shredded beef to wrap in lettuce leaves and garnish with cabbage salad, kimchi, and topped with the traditional miso garlic paste. The beef was tender and flavorful. We all liked it a lot, but being veterans of many Korean dinners, would have liked the kimchi to pack more heat.
Frank ordered the Chicken Liver Toast, which looked great with its decoration of jeweled beets. He loved it, and we all really liked the horseradish mustard that accompanied it.
Although we scoffed at him when he ordered a salad (thinking it was going to be too much food), the Crumbled Caesar was a terrific riff on a Caesar salad. It featured a poached egg on a bed of escarole, studded with crispy shiitake mushrooms, Parmesan crisps and sourdough croutons in a Caesar dressing. We loved the crunch of the shiitakes and Parmesan crisps. It was, as Frank said, “simply terrific.”
As I mentioned, the pork chop special caught my eye. It was a massive 22-ounce chop from Chaljeri Meats, one of many local farmers they work with. It was perfectly cooked, tender and delicious, on a bed of grilled red cabbage. A terrific chop!
My friend went for the Pan Seared Arctic Char which came with broccoli rabe, grilled lemon, parsnip chips and charred leeks with a salsa verde. The sweetness of the fish went well with the bitterness of the broccoli rabe and the salsa was a perfect accompaniment to the char.
Frank got the burger, a tower of meat, shredded Brussels sprouts, cambozola cheese (think Brie meets Gorgonzola), caramelized onions with fries and house ketchup. The fries were good as was the ketchup, but he was way too full from the appetizers and salad to really do justice to his burger.
Portions were generous and everything we took home made for a great lunch the next day!
We didn’t have a chance (or the room) to explore the vegetable menu, but there were some very tempting dishes offered, ranging from pan seared Brussels sprouts to grilled shisito peppers and an ash-roasted kuri squash to name a few.
After a fairly meat-centric menu, it was surprising to see the dessert menu veer towards healthy. There are 5 selections, with a seasonal panna cotta, a butternut squash pudding, a raw chocolate torte, a raw cashew key lime pie and a beet chocolate pots de crème. Both the torte and key lime pie are vegan, and gluten free. Frank had the chocolate torte, which looked amazing—dense layers of chocolate. He thought it was excellent! Because it was vegan and gluten-free, a mixture of nuts, dates and coconut oil replaced butter and the other usual suspects, so it was sadly off limits for me.