Himalayan Sherpa Kitchen

A Critic Thinks He Was Bribed at Acadia | Eater Chicago

"At Himalayan Sherpa Kitchen I discovered deeper dives into Nepalese regional and multiethnic foods than anywhere else in town, thanks to chef Bhim Rai. He’s introduced dishes I hadn’t seen before here, such as sephaley, a kind of Tibetan empanada stuffed with minced chicken and peas served with a mustardy dipping sauce; fresh sautéed mustard greens that steal the show from ting-mo (a Tibetan dumpling); thenthuk, a chicken soup with hand-shaved noodles; and kwati, a seven-legume stew Rai steeps and cooks for nearly 24 hours. Among the seafood options, the salmon curry stood out as almost electric in its bright, acidic profile." - Jeffy Mai