Coming from a past in kitchens such as Eleven Madison Park and Commerce, Chef Chen is now constructing his own style of cooking where he combines his fine tuned craft with his Chinese-American heritage.
This has resulted in his East Village spot Tuome that offers a concise menu of seasonal cuisine with Asian twists. Dishes such as “oxtail spring rolls with cumin” or “star-anise–braised short ribs” are just a few of what is offered. The menu here is sorted into four groups – (cold small, hot small, big and sides) and no ingredient is used more than once.
We tasted some seriously skilled plates that were just filled with flavor. Once of my favorites was the: “Crispy deviled eggs with chili”
Tuome is known for its ‘Pig Out for Two,’ which is perfectly crisped Berkshire pork served with spicy peanut noodles and condiments.
Tuome has a beer and wine license and they manage to create some pretty nifty cocktails with what they have.
Tuome, is one of those downtown spots that I just cant wait to re-visit! You should check it out too.
Here is some of what we ate: