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Tsunami Restaurant Review: Devising an inventive menu of tapas and seafood, chef Ben Smith combines the flavors of Asia and the Pacific with contemporary American cuisine. Smith’s unique culinary style is evident in such dishes as the spicy shrimp pot stickers and mahi mahi over bok choy slaw and panko-crusted rice cakes. Not all dishes go Asian, however; consider salmon with sweet corn and vegetable fritters or a fried eggplant napoleon. Order a round of izakaya (Japanese tapas) to share: wasabi deviled eggs to Asian nachos (crispy wontons with tuna tataki). Changing nightly, small plates veer American yet pick up Asian influences. Produce is sourced locally when possible. The short wine list offers thoughtful choices to match the food. Vanilla bean crème brûlée and ginger donuts are among desserts. The dining room is narrow, but the light-colored walls and minimalist décor make the space feel more open and airy.