Tuome

Thomas Chen, a first-generation Chinese-American who left a career in accounting to cook at Eleven Madison Park, opened this East Village restaurant in 2014. Two dining rooms lined with reclaimed wool spools and brick walls hold a menu that moves through Asia in one seating: charred octopus with potato foam, a chicken liver mousse finished with maple syrup, and a pork shoulder confit built for two after fifteen hours in the oven. The Village Voice named it Best New Restaurant that October.