Cuisine
Open
Dinner Mon.-Sat.Features
- Private room(s)
- Full bar
- Reservations suggested
- Outdoor dining
- Parking lot
- Casual dressy
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| A distinctively styled, personal interpretation of the cuisines of Asia and the Pacific is what drives chef Ben Smith’s menu in this Cooper-Young restaurant. A virtual storm-swell of intense and intriguing flavors, chiefly applied to seafood, is evident in such dishes as the spicy shrimp pot stickers and sesame-crusted mahi mahi with massaman-peanut cream, seaweed salad and black Thai rice. Not all dishes go Asian, however. Sautéed salmon on warm white bean salad with arugula pesto exemplifies more Occidental culinary notions. Roasted sea bass with black Thai rice is a signature dish, but there's also a fine filet of beef with smoked chile butter. Order a round of izakaya (Japanese tapas) to share: jalapeño hush puppies to Asian nachos (crispy wontons with tuna tataki). Changing nightly, small plates veer American yet pick up Asian influences. Fine local growers, such as west Tennessee's Downing Hollow Farm, provide many of the raw materials. The short wine list offers thoughtful choices to match the food. Chocolate lava cake and ginger donuts are among desserts. |
RESTAURANT AWARDS
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