Thomas Chen, who trained in the kitchens at Eleven Madison Park and Commerce, opened American restaurant Tuome last night. Chen is first generation Chinese American, and hints of his heritage appear throughout the menu in dishes like oxtail spring rolls with cumin, rice made with kale, the Chinese sausage lap cheong, and duck fat, and a Berkshire-pork "pig out" for two that is served with spicy peanut noodles. Towards the American end of things, there is also chicken liver mousse and skate with pea shoots. The airy 45-seat space is decorated with reclaimed materials, like a wall of 1920's wool spools from a knitting factory, bar chairs repurposed from a university chemistry lab, and lighting fixtures that date back to the 1890's.
536 East 5th Street