TAO has rocked Manhattan's trendy uptown restaurant scene for almost a decade, but we hear the Pan-Asian trend is taking its stiletto-heeled crowd further south.
TAO Downtown will span an entire city block below the Maritime Hotel. The menu, drummed up by Chef/Partner Ralph Scamardella and his team, draws inspiration from the group's background. (Executive Chef Yoshi Kojima hails from Morimoto, Oahu and Jai by Wolfgang Puck, and Executive Chinese Chef Ooi Soon Lok comes from Jin Xuan in the Ritz-Carlton, Shanghai and Hakkasan, Miami.)
TAO Downtown's menu spans a larger breadth of Asian influences, from Hunan and Szechuan-style to Singaporean and Malaysian cuisine. We hear the Singapore Shrimp and Kueh Pie Ti are definitely worth ordering. New signature dishes include the Crispy Snapper in the Sand, Roasted Chicken Chow Mein and Wagyu Sukiyaki. Sushi lovers: The reinvented sushi bar will encourage group dining. The menu features new specialty rolls like Glazed Tuna and Wild Mushroom.
And for those who love TAO's iconic looming Buddha, we hear that two custom-made, 16-foot Buddhas will grace diners' presences.
For more information visit www.taodowntown.com.