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Asian Eatery Punk Wok Joins Sylvan Supply’s Growing Roster This Summer

The izakaya-style restaurant brings Japanese whisky and meaty skewers to West Nashville

Kaarage and lemon kewpie mayo at Punk Wok. 
Emilee Frazier/Punk Wok

West Nashville’s new mixed-use Sylvan Supply development gets an additional boost this summer with the arrival of an Asian small plates place that plans to pair char siu pork belly with small-batch Japanese whisky.

Punk Wok (4101 Charlotte Avenue) will join Barista Parlor, Radish, Red Perch, and Bearded Iris Brewing at the former Madison Mill site-turned-hip dining destination, reports Nashville Scene.

The casual newcomer comes from owner/operator Clay Greenberg, a longtime Sylvan Park resident who ran Germantown’s now-closed Silo and formerly led the kitchens at Virago and Lime.

Executive chef Grant Smith, who formerly cooked at Silo and Green Pheasant, plans to focus on Japanese and Chinese dishes at Punk Wok. Menus are finalized yet, but early ideas include jia li jiao (curry chicken and potato puffs); char siu pork belly with white kimchi; and biang biang noodles with hot chili oil and fried peanuts. Yaki-style tsukune (Japanese chicken meatballs) is another item Punk Wok is testing out, its team tells Eater.

Yaki-style tsukune
Emilee Frazier/Punk Wok
Pickled Japanese eggplant, fresno chilies, and cucumbers.
Emilee Frazier/Punk Wok

Raw fish will also likely be in the mix: “I want to be the first chef to bring sushi to my neighborhood,” Greenberg tells the Scene.

Silo’s front of house manager Emilee Frazier is also part of the new project that plans to pour Yamato and other Japanese whisky selections.

Craftlogic Construction’s Seth Yazdian (Catbird Seat and Martin’s Bar-B-Que Joint in Nolensville) is charged Punk Wok’s buildout. A rendering posted on social media previews a place filled with sleek wood seating and pops of red and black:

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