Tolo

Chef Ron Yan brings a decade of New York culinary experience to the kitchen, where guests at the chef's counter can watch the team at work. The menu ranges from raw seafood and oysters to dry pot, sweet and sour crispy fish, and sausage fried rice. The vintage-furnished space is tight, backed by a 300-bottle wine list that spotlights natural producers and traditional collectibles. Diners point to inventive flavor pairings and accommodating service for dietary needs, though some note the kitchen can be heavy-handed with spice and salt, and the bill can climb quickly.