3 SuggestionsExpand Map
Tuome is the brainchild of chef Thomas Chen, (formerly of EMP) a modern American restaurant in the EV with Chinese influences.
The decor is modern Chinese rustic and the space is inviting, attractive. Noise level at dinner is boisterous.
Service was very competent, friendly, and professional the entire evening.
Offered a palate opener of papaya salad dusted with crispy taro. Papaya was excellent quality, fresh, well seasoned, and the earthiness of the taro worked well in bringing out the savory of the dressing. A bit sweet for me, but otherwise balanced in flavor.
Tried the oxtail spring rolls. Luscious, intensely beefy oxtail in wafer thin, delicately crisp, grease-less spring rolls that are expertly cooked. The spring rolls come with a sauce of Chinese parsley (tastes like it has tamarind in it?) that is sweet (a bit too sweet for me) and bright. The sauce over-powers the flavor of the meat and I alternated between tasting the spring roll plain and dipping it in the sauce.
Ordered the pig out, 10 squares of pork that have a thin crisp crust yielding to soft, tender meat. Savory and meaty without being salty, each square was delicious (but if being nit picky, some were almost a bit dry). The pig out comes with house made sambal chili sauce and ginger garlic sauce. Sambal was mild, as was the ginger garlic sauce, I would have wished for more pungency in both (and more heat from chili). The salad of candied walnuts and fresh peaches added sweetness, crunch and acid that melded well with the other components of the dish.
The peanut noodles had very good texture, toothy, springy and the peanut sauce was creamy and savory... but too sweet for my taste. The sugar was obtrusive and unnecessary.
The pig out is $49 (originally $58) and although they've lowered the prices on the food items since open, the food is still a bit pricey. The portions are delicate and if you have a large appetite, you could easily order the pig out for a single person as well as an appetizer. Also, they do not have much in the way of dessert as of yet (all they have is ice cream).
I wish that the menu offered a touch more options (2-3 more, spread between appetizer and entrees) and toned down the use of sugar, but all in all, the cooking was skillful and the experience was very good. Ambiance, service and food were all of a high level and I wouldn't hesitate to recommend Tuome.
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