When we first met Nick Bergelt, the 23-year-old was busy rehabbing a rundown restaurant space on King Street into a Momofuku-inspired interior that was as green and sustainable as he could get it. His fast-casual dining concept was well-researched and smartly presented and had a clever name — W.O.K., an acronym for World Oriental Kitchen. Bergelt was building a place that would appeal to health-conscious greenies looking for something quick, casual, and good. Since W.O.K. opened in the fall, he’s found a clientele that’s thrilled to order from a menu of healthy items like stir-fried veggies, brown rice, and local shrimp. The prices aren’t dirt cheap, but they aren’t outrageous. The ordering process is easy, and the dining room provides a Zen-garden-like comfort. It’s a cool concept and one that’s destined to expand, as the young entrepreneur behind it learns through trial and error what works best.
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