Tavo

Tavo Restaurant Review:

Mexican cuisine gets a modern makeover with infusions of Latin American, Asian and French flavors at this hip but unpretentious West Village restaurant by executive chef Julieta Ballesteros (formerly of China Latina and Crema). Whitewashed brick walls, metal tables, and banquettes in cappuccino hues as well as contemporary artwork create a dining space that is at once sleek and inviting. Ballesteros draws inspiration from her Monterrey, Mexico, roots and makes the menu her own. A farmers market salad of roasted carrots, wild mushrooms, heirloom tomatoes, queso fresco and avocado sprinkled with sesame seeds and pomegranates and tossed in a peanut ginger vinaigrette is full of crunchy textures. A salmon and crab maki burrito is stuffed with avocado and napa cabbage, encased in a crispy spring roll wrapping and drizzled with wasabi aïoli. Both make good starters. The interplay of international ingredients and tastes continues with the entrées. Flaky pan-seared, crab bacon-crusted corvina is served with baby bok choy and guajillo sauce, while a Peking duck magret with lobster bisque and foie gras in a pomegranate reduction presents a harmonious mingling of Chinese and French culinary techniques. An aptly named "By Land & By Sea" duo of grilled langoustines and rabbit sausage takes the traditional surf 'n' turf combination to a new level. Desserts are similarly inventive; do not skip the creamy, subtly earthy and fruity green tea mascarpone cheese flan topped with caramel in a berry compote. The wine list spans across regions ranging from the Old World to the New World, and cocktails offer twists on classics.