Page 23 - Valley Table - Spring 2022

GOOD NIGHT
15 Rock City Road, Woodstock goodnightwoodstock.com
In our opinion, there can never be
too much Asian fusion in the Valley. From the minds behind New American hotspot Silvia—a farm-to-table favorite down the road in Woodstock—this Southeast Asian newcomer serves up savory starters, sharing plates, and signature cocktails. You’ll be in awe before you even place an order—the interior design is sensational. While Silvia’s charm comes from a plethora of vintage paintings displayed on emerald walls plus classic art deco elements, Good Night is swanky with an alluring glow from eccentric, glass chandeliers, an S-shaped bar with under-table lighting, and plush booth seating.
“We wanted it to be different
from Silvia. Something a little more feminine, lighter, a little more glamorous, more soothing, a little more fun,” says co-owner Craig Leonard. He runs Silvia and Good Night with his wife Betty Choi, sister- in-law and chef Doris Choi, and her husband Niall Grant.
Good Night is housed in a barn rich with history. It served as horse and cart stables for a nearby hotel in the late 1910s and early 1920s. In the 40s, it became a notorious “rough and ready” drinking hole dubbed The Sea Horse. After that it was a rock-and- roll club called The Elephant, which was no doubt a popular spot thanks
to Woodstock’s reputation as a hub
for musicians like Bob Dylan, Janis Joplin, and The Band. Good Night pays homage to this era through vintage lighting from the 60s and 70s which Leonard sourced from all over Europe.
As you sit immersed in the fabulous interior design, order a drink from the extensive and ever-changing cocktail menu. Kumquat Blossom pairs smoky mezcal with almond orgeat, lime, and
kumquat. The Sake Coconut Colada is ultra-smooth, with a combo of blanco tequila, nigori sake, coconut, and a pinch of chili. Banana daiquiris and grapefruit-lychee tonics are musts when the weather warms up.
The crispy blowfish tail appetizer has made the biggest splash with diners, especially with its topping of crunchy peanuts, crisp Thai basil, and grilled shishito peppers drizzled in sweet- and-spicy chili sauce. The Sichuan
filet mignon carpaccio is equally impressive, paired with fried lotus root and shallots and finished with a hot and sour mustard yolk. (It’s easily one of the most Instagrammable orders on the menu.) Dim sum pork wontons, five-spice duck breast, and fried
Shan tofu round out the starters. For
a unique appetizer, we recommend the walnut larb. Larb is the national dish of Laos and is also commonly eaten across Thailand. The flavorful
meat salad typically features minced chicken, beef, duck, pork, or fish.
At Good Night, Chef Choi swaps in walnuts to create a plant-based version flavored with lemongrass and other Thai herbs and spices.
Although you could happily eat a meal of apps, try to save room for the mains. The local oyster mushroom and crispy egg noodle dish is Leonard’s favorite. Fungi fans will also enjoy
the stir-fried yuba with wood ear mushrooms, lotus root, bok choy, sweet pepper, and Sichuan-miso sauce. Other great options include
the Vietnamese grilled pork (served with rice noodles and veggies), fresh red snapper in a tamarind sauce, and dry-aged ribeye. Don’t leave without
a sampling of the luscious five spice cake with coconut cream and jujube syrup or the refreshing lychee rose or pandan coconut ice creams.
—Raphael Beretta
22 the valley table march – may 2022
photo courtesy of good night