LogoWok
Overhead view of plated pad thai on dark wooden surface, chopsticks resting at an angle, noodles glistening with oil under warm golden light
Downtown · Open Daily

Tamarind.Flame. Crush of Peanut.

A narrow kitchen. A screaming wok. Every plate finished by hand.

  • Pad Thai
  • ·
  • Tamarind Broth
  • ·
  • Crispy Pork Belly
  • ·
  • Rice Noodles
  • ·
  • Palm Sugar
  • ·
  • Chili Oil
  • ·
  • Crushed Peanuts
  • ·
  • Bean Sprouts
  • ·
  • Lime Squeezed Fresh
  • ·
  • Wok Hei
  • ·
  • Pad Thai
  • ·
  • Tamarind Broth
  • ·
  • Crispy Pork Belly
  • ·
  • Rice Noodles
  • ·
  • Palm Sugar
  • ·
  • Chili Oil
  • ·
  • Crushed Peanuts
  • ·
  • Bean Sprouts
  • ·
  • Lime Squeezed Fresh
  • ·
  • Wok Hei
  • ·
The Ingredients

Close enough to
feel the texture.

Ambient Wok — Live Sizzle
Close-up of dark amber tamarind paste with sticky glossy texture in a ceramic bowl on black slate surface
Sweet. Sour. Ancient.

Tamarind Paste

Sun-dried tamarind pods reduced for 6 hours into a glossy, face-puckering concentrate. The backbone of every plate.

Macro close-up of crushed roasted peanuts with visible texture, skin fragments, and golden brown color
The final flourish.

Crushed Peanuts

Fresh white bean sprouts in close-up, crisp and glistening with water droplets on a dark surface
Raw. Cold. Snap.

Bean Sprouts

Close-up of rice noodles mid-toss in a wok showing the char marks and oil sheen against high heat
Thin. Silken. Charred.

Rice Noodles

Soaked overnight, tossed into a screaming wok. The edges catch the flame and turn golden.

Narrow restaurant counter with wooden stools, warm pendant lighting, and open kitchen visible behind the counter with chef working at the wok

12

Counter stools only

The Counter

Twelve stools.
The kitchen is
the show.

We don't have a back kitchen. What you see is what you get — a narrow galley, a carbon steel wok that's been seasoned for three years, and whoever is on the line tonight cooking directly in front of you.

Sit at the counter, watch the flame climb the sides of the wok, smell the palm sugar hit the iron and caramelize in under four seconds. The meal starts before the plate arrives.

Lunch

Mon – Fri, 11:30 – 2:30

Dinner

Daily, 5:30 – 10:00

Late Night

Fri & Sat, 10 – Midnight

Location

142 Franklin St, Downtown

Reserve a Stool
Fri & Sat · After 9 PM

The regulars know
when to come back.

The kitchen stays hot on Friday and Saturday nights until midnight. One dish unlocks at nine. No announcement. No reservation required. You just have to know.

Dark moody overhead shot of crispy pork belly pad thai at night, single pendant bulb casting golden light on glistening noodles and shattered pork crackling
After 9 PM Only

Crispy Pork Belly
Pad Thai

Thick-cut pork belly, crisped skin-side down in the wok until it shatters. Laid over the classic. $18. Available until we run out.

$18· Fri & Sat after 9 pm
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Find Us

142 Franklin St

Downtown · 3 blocks from the subway

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Late Night

Fri & Sat

10:00 PM – Midnight

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Walk-ins Welcome

No reservations

For late night only

See the Full Menu & OrderReserve a Stool