![]() ![]() ![]() ![]() They were undoubtedly the best onion rings I’ve ever had and are worth the $35 dinner prix fixe price tag themselves. They were sweet, they were buttery, they were crunchy, and they had chive blossoms poking out of them. I hadn’t expected them, which made them all the more delightful. The real standout was the pile of onion rings on the side, though. The beef was tender and flavorful, and the portion was huge. The wasabi crust on top had the consistency of sugar crystals and enough spice to please me but not so much that it made my nose run. I’d asked for it to be cooked medium-well, as I don’t care to see my meat bleed, but the chef as usual had insisted on sending it out still very red. The wasabi-crusted filet mignon was what had drawn me to the menu in the first place, and it only exceeded my expectations. I thought the dressing made it bearable as far as salads go, but I only had to eat one bite before I got to go back to my potstickers, so maybe I’m biased. Kamran ordered the TAO Temple Salad simply because he was trying to choose the healthiest option, but not only was he disappointed in how unexciting the salad was, but there were fried dough strips on top that made it unhealthy, anyway. The spicy sauce was good enough to be eaten on its own by the spoonful, and the side of each dumpling that was seared brown and crispy made me want to not share them. I had the pork potstickers and thought they were really good aside from the completely unnecessary baby greens on top. We drank them as fast as we could in an attempt to forget how annoyingly trendy the atmosphere was and prayed to the giant two-story Buddha statue in the front of the restaurant for our appetizers to arrive quickly. Kamran ordered two TAO-tinis for us (a super-girly raspberry drink served in a martini glass to make it look more masculine, $12.50), which were very alcoholic and delicious. It became important again, though, about five seconds after I walked in the door and heard the thumping club music and saw the crowds of yuppies and tourists holding drinks in the waiting area.Īfter an uncomfortable fifteen-minute wait where we were bumped into multiple times despite leaving plenty of room around us for people to get by, my boyfriend and I were led upstairs, across a bridge, and to a booth along one wall. I’m sure I knew what Tao was all about by virtue of watching this past season of “Celebrity Apprentice” and seeing how many times Dennis Rodman recommended it, but the Restaurant Week menu somehow made that seem unimportant. ![]()
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