Silver Apricot was a Chinese restaurant located in the West Village neighborhood of New York City.

[6][7] The restaurant's kitchen was characterized by co-owner Emmeline Zhao as "tiny" at 90 square feet.

[11] Pete Wells, the restaurant critic for The New York Times praised the restaurant for synthesizing recent New York City dining trends with Chinese cuisine.

[12] Adam Platt, writing for Grub Street, praised Silver Apricot's food, particularly the crab rangoon.

[14] In his description of Silver Apricot, Wells praised the relationship between the all-American wine list and the restaurant's food.