THIS RESTAURANT IS CLOSED Mako

THIS RESTAURANT IS CLOSED Mako Restaurant Review:

The dining room at Mako is very Californian---sleek and stylish---which makes the focus on East-West fusion all the more surprising. Whether you're huddled at a table or dining at the bar, you'll enjoy watching the action in chef-owner Makoto “Mako” Tanaka's open kitchen. Mako came up the ranks at Spago, Chinois on Main and New York's China Grill, and has assembled an enticing list of small plates ideal for sharing (you might call it “Pacific Rim tapas”). Start with tuna tataki salad with onion-soy dressing or shrimp spring rolls with sweet soy-ginger sauce, served artistically in a martini glass. Yellowtail sashimi is served simply with yuzu-sesame dressing and grilled sweet Japanese prawns are offset with basil. Duck pot stickers are a gourmet variation on the standard pork-filled dumplings found on dim sum carts. Baby-back pork ribs come in a black bean honey glaze with jícama salad. The top two French-influenced desserts are a yuzu meringue tart with mango sorbet and seasonal tropical fruit, and butterscotch pot de crème.