Tabelog at Tuome
I was invited by the wonderful folks over at Tabelog to a party at Tuome last week; a cozy little East Village spot helmed by Chef Thomas Chen formerly of Eleven Madison Park and Commerce. The cuisine is billed as Asian Fusion but that loose term doesn't adequately describe the incredible dishes coming out of this kitchen. Here's a look at some of the tasting:
Beet- quinoa, five spice yogurt, pumpkin seed. This tiny bite really set the tone for the night. The toasted quinoa imparted a nutty, smoky flavor that brought out the meaty texture of the beet with a touch of heat. It was so simple yet stunningly delicious.
Chicken Liver- mousse, NY maple, milk bread. The sweet bread and maple cut right through the richness of the mousse and made this decedent bite seem almost light.
Egg- deviled, crispy, chili. The egg white is panko fried so it's super crispy then filled with a mixture of yolk, shallot, Dijon mustard, mayo and topped with a crispy garlic chili sauce and herbs. THIS WAS AMAZING. It had such a satisfying crunch and a long smooth spicy kick. This seriously may be the most delicious thing I've eaten so far this year. DO NOT LEAVE WITHOUT ORDERING THESE.
Pig Out- Berkshire Pork, spicy peanut noodle, condiments. Wow...super crispy skin on top,lush meaty interior drizzled with hoisin sauce....this is everything fatty and glorious about pork.
Beignet- ice cream, red bean. This was a delicous way to end the night with a perfectly soft, sweet pastry puff stuffed with ice cream and red bean.
Tuome has an extensive drink menu including beer, wine, sake and cocktails. My favorite of the night being the East Village Blossom made with brut rose, hibiscus and blood orange.
It was just an incredible night and great to chat with so many food focused people all over the city. Big thanks to the Tabelog crew for continuing to foster such a great food community and picking an incredible new place and for Tuome for hosting. I can't wait for a return trip!
536 East 5th Street between A and B
New York, NY 10009