MICHELIN Guide’s Point Of View

Classically trained Chef Thomas Chen, who cut his teeth at some of New York City's finest kitchens before venturing out on his own, is the man to thank for the fabulous Tuome. The Asian-inspired menu is truly exciting, for Chen is a master at weaving together a surprising roster of delicious ingredients to craft a uniquely layered dish. Tucked into a quiet street in Alphabet City, this cozy space is decked out with exposed brick walls behind the backlit bar, flower arrangements, and two large wooden-framed bay windows lined with plush purple seating. Service here, not unlike the room, is casual, unfussy and deeply knowledgeable. Don't miss the crowd-pleasing but totally exquisite chicken liver, matched with maple syrup, toasted milk bread, pepitas and crispy chicken skin. Other noteworthy plates may include a pristine fluke crudo dressed in coconut vinaigrette and paired with micro watercress as well as juicy little cubes of watermelon; or delectably tender octopus with textbook pommes aligot. A dessert of deep-fried buns arrives as a trio of Chinese "beignets" filled with delicious apple jam and accompanied by a scoop of creamy vanilla ice cream laced with red bean paste.