* Click here for rating key
THIS RESTAURANT IS CLOSED KoTo Restaurant Review: Chef Trey Allison keeps the menu at the Asian-European KoTo changing more rapidly than that of any other restaurant in town. Intimate, elegant, witty and restrained, the room matches what Allison sends from the kitchen on artistically arranged plates. Selections include such appetizers as crawfish ravioli with warm red pepper-mirin cream, pork tenderloin and Fuji apple pot-stickers with plum-saké butter and shiitake corn chowder with saké and sambal. A fish entrée is the white sesame seed-crusted tuna on red lentils with a ginger-leek beurre blanc. A grilled veal chop gets an accompaniment of pancetta-shiitake ragoût, while rack of lamb is given fresh rosemary-ginger sauce and cayenne sweet potatoes. If the green tea chocolate crème brûlée is on the menu, dont hesitate, though another excellent choice is the white chocolate and Grand Marnier crème caramel. Fare like this cries for a wine list that makes great efforts to offer unusual and appropriate options; it hasnt happened yet.