Looking for some specialty cocktails? Head over to the Ink Bar on the Eastern Mezzanine. TAO Downtown also features "Sky Box" dining overlooking the main dining room and two additional private dining areas. Pastry Chef Michelle Kogen, formerly of Nobu, is also sticking to tradition with desserts like Taiwanese shaved ice and Thai Coffee Custard served with a mandarin sorbet and cocoa crunch. Also on the crispy front, the crispy bbq chicken (on some other part of the menu) is especially good almost like a crispy peking duck, but chicken. Other dishes include Ju Ju Chicken, a riff on Japanese fried chicken served in a clay pot, and Pork Belly Black Fried Rice. Spaghetti Squash, Pancetta-Onion Jam, Arugula Pesto, House-Made Focaccia White Bean Hummus 11.00 Italian Sausage, Toasted Pine Nuts, Georgia Olive Oil, House-Made Foccacia Add Crudits 4.00 Cheese & Charcuterie 18.00 Artisan Cheeses, Cured Meats, Honey Comb, Cornichon, Whole Grain Mustard, House-Made Crostini Wood-Fired Wings 9. New signature plates include Crispy Snapper in the Sand and Roasted Chicken Chow Mein, with hand-pulled noodles made in-house daily. Indian Tandoor 10 Tandoori Kebab Chicken Tikka Ajwaini Murgh Malai Tikka Murgh Kali Mirch Fish Tikka Mutton Seekh Kebab Tandoori Chaap Jhinga Malai. Dishes like Singapore Shrimp and Kueh Pie Ti, traditional open-faced Malaysian pies filled with things like lobster mango chili and marinated tuna. Chef Scamardella says the goal is to deliver "authentic, flavorful dishes that celebrate old-school techniques and cooking as diverse as the regions of Asia."Īt TAO Downtown, expect to find the flavors of Cantonese, Japanese and Thai cuisines. Main courses include Atlantic Halibut with Spring Vegetables, Morel Mushrooms and Verjus-Brown Butter Diver Scallops with Rainbow Swiss Chard, Kyoto Carrots and Capers and 30-Day Dry-Aged Ribeye Steak with Rotisserie Leeks & Bearnaise Sauce. Chef/Partner Ralph Scamardella has puts together an exemplary culinary team led by Executive Chef Yoshi Kojima, formerly of Morimoto and Jai by Wolfgang Puck, and Executive Chef Ooi Soon Lok of Jin Xuan at the Ritz Carlton in Shanghai. A 40-foot staircase lined with custom-made red and black banquettes, and over-sized lanterns, providing the additional "wow" factor.Īlso, expect to be wowed by the menu. The space is sexy with floor-to-ceiling dragon scale patterned screens and giant murals of Chinese calligraphy. A 16-foot reclining Buddha greets you at the door, while another, Quan Yin, replete with 24 hands sits atop a koi pond overlooking the main dining room. The subterranean space, designed by the Rockwell Group, features two huge Buddhas. ![]() ![]() ![]() A taste of Asia in Chelsea as a new hot spot, TAO Downtown, arrives at the Maritime Hotel.
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