Philadelphia Weekly reviews the new Silk City and finds the only problem is everyone else’s plates look so good.

Duck and mushroom spring rolls are crispy, delicious and served with both a spicy mustard and sweet chile sauce that’s been artfully squiggled on a rectangular plate.

A couple pulled pork and sweet potato empanadas served on a generous bed of pineapple salsa next to a dollop of cilantro sour cream are wonderful too. A tiny smidge of cinnamon lingers in the nostrils after every bite, and a drizzle of chipotle honey help ramp up the perfectly fried empanadas’ flavor profile.

There’s a lot going on in both dishes. Sweet, spicy, crunchy, fluffy—the spring rolls and empanadas signal from the get-go that things in Silk City’s kitchen are done with care.

Silky Way [Philadelphia Weekly]
Silk City [My Space]