A yellowtail roll advertised as “crunchy and spicy” proved to be neither. Off the charts in all the indulgent categories, it’s a dish to match Tao’s own opulence. A massive ribeye steak came pre-sliced for convenience, the slices fanned out on an oval plate, topped in a black-pepper teriyaki glaze, strewn with shishito peppers, shiitake and enoki mushrooms, and an asparagus and red bell pepper julienne. A special roll combined lobster with avocado, wrapped in pink soy paper, coated in panko and given a dollop of chipotle. Fresh, moist, and beautifully char-grilled, chicken satay was a big step up from your typical restaurant version, with its lurid turmeric yellow.Īnother night we did Japanese, beginning with chicken gyoza - bulky, tasty dumplings, steamed, topped with a slice of California chili pepper and drizzled in a honey-sweetened roasted garlic sauce. Chicken wing “lollipops” consisted of drumsticks presented in “frenched” miniature - the meat pushed back down the bone to create a nifty handle - with a coating of peanuts and two dipping sauces. The Thai side included some deftly executed starters, like skewers of flaky-tender Chilean sea bass in a sweet and salty miso glaze. Tao’s pan-Asian menu juxtaposes Chinese, Japanese and Thai options. But those seeking a less pricey table can find one. The menu features such high-roller entrees as the $188 surf and turf (a 32-ounce tomahawk steak with lobster).
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