This Ballston Eatery Has a Knack for Yak

Ballston newcomer Himalayan Wild Yak, which opened in March, is known for its eponymous protein, the long-haired bovine indigenous to Tibet, Mongolia and Nepal.

Count me a fan. Cubes of the ultra-lean-yet-tender meat take center stage in a luscious korma thickened with ground cashews and yogurt ($23). Yak is also one of the filling choices for momos ($14), steamed dumplings laced with coriander, cumin, garam masala and chilies, served with a fiery tomato-ginger sauce. Roasted yak ($30) and crispy yak chili ($19) round out the meaty repertoire in this kitchen hailing from the land of Mount Everest. 

Brothers Keshar Jarga Magar and Dip Jarga Magar (both chefs) and their friend Tuk Prasad Gurung own the 3,000-square-foot restaurant, which seats 70 inside and 40 outside. The Nepalese natives opened their flagship location in Ashburn in 2022. 

Chinese and Indian influences figure heavily on Wild Yak’s menu—not surprising considering the owners’ landlocked homeland is tucked between those geographical behemoths. Try appetizers such as potato wedges tossed with Sichuan peppercorns and chilies; crispy, orange-glazed pork belly; and a mouth-tingling Nepali street chaat made with puffed rice, potatoes and chickpeas. 

In addition to the yak korma, other standout entrees include the butter chicken and bone-in goat curry. Order spice-laden stewed lentils and flaky garlic naan for the table and finish your meal with kurauni, a pudding-like dessert. Also, take a moment to admire the gorgeous napkins made from traditional Nepalese ceremonial fabrics. They were crafted by Keshar’s and Dip’s father, who is a tailor.