Crisp, hot duck spring rolls with a sweet oriental sauce started us off well at this northeast-side standard, where the menu has been inching more and more toward fusion over the past year or so. Seared scallops with a truly uncommon saffron beurre blanc was a main-course hit; another was the shrimp with tasso and cheddar grits. Upscale in mien and service and distinguished by remarkable seafood plates (the tuna crusted with Sichuan pepper is not to be missed), Silo has become so popular that almost every table was filled on a recent Monday evening. (6/13)