Tolo New York Menu
Introducing Tolo New York, a culinary gem nestled at 28 Canal St. This restaurant has garnered attention for its exceptional food, attentive service, and captivating ambiance that blends intimacy with a vibrant atmosphere.
Customer favorites highlight the creativity and quality of the offerings. The duck breast, paired with endive and black garlic, delivers a perfect balance of crispy skin and savory richness. The fried chicken on a scallion bun captivates with its tender brine and symphonic crunch, while the charred rice cakes and sweet stir-fried green beans showcase vibrant and thoughtful seasoning.
- Brilliant Wine Selection: Elevate your dining experience with a carefully curated wine list.
- Vibe: An intimate setting with soft candlelight, perfect for romantic dinners or celebratory outings.
Overall, Tolo New York offers a stellar dining experience, combining solid culinary prowess with a relaxed yet trendy atmosphere.
Sides
Side Of Soft Boiled Egg
Side Of Steamed Rice
Prawn Toast
Brioche bread is smeared with prawn paste then covered with white sesame seeds then lightly pan-fried on both sides and served with sweet chili sauce and cilantro.
Peanuts
Fresh peanuts in their shells are simmered with Sichuan peppercorns, star anise, cinnamon, and salt for a couple of hours. Eaten cold/room temperature, you’ll have to do some work and remove the peanuts from their shells. They're delicious!
S&P Tofu
A house favorite. Cubed firm tofu, tossed in cornstarch, deep-fried, seasoned with black pepper and MSG. Served with chili aioli and cilantro.
Cucumber & Woodear
Asian cucumbers (Persian, Japanese, Chinese, depending on season) are tossed with blanched wood ear mushrooms, cilantro, mixed with a wasabi vinaigrette. Refreshing, crunchy with a touch of spice.
Seaweed Fries
Extra crispy shoestring fries are shaken in a paper bag and seasoned with a house-made wakame (seaweed) salt.
Starters
Appetizers
Cold 'Mouthwatering' Chicken
Chef Ron's go-to favorite appetizer in Sichuan restaurants. Simmered chicken seasoned with ginger, scallions, and Sichuan peppercorns. Cooled down and shredded and seasoned with a variety of ingredients: fresh ginger, fresh garlic, rice vinegar, finely ground Sichuan peppercorns, cashews, cilantro, soy sauce, fresh red chilis, and housemade Sichuan oil.
XO Noodles
Steamed rice noodles (cheung fun), made fresh daily, wok-fried with flowering garlic chives, and XO sauce. It's a must order!
String Beans With Minced Pork
Sauteed string beans with ground pork, minced garlic, minced ginger, minced baby shrimp, brown sugar, fresh red chili, and soy sauce. The chili is here just for some mild heat/flavor.
Kaofu Salad
Chef Ron's favorite Shanghainese cold appetizer! Kaofu, aka seitan or wheat gluten, is braised with aromatics (cinnamon and star anise) and dried shiitake mushrooms, wood ear mushrooms, and peanuts. Kaofu tastes like tofu but it’s not a soy product! This dish is traditionally sweeter than savory.
Watermelon Salad
Watermelon mixed with serpent painted cucumbers, and cilantro are dressed with chili crisp, EVOO, and lime juice. Refreshing and light.
Seaweed Fries
Extra crispy shoestring fries are shaken in a paper bag and seasoned with a house-made wakame (seaweed) salt.
Water Spinach
Sauteed spinach in minced garlic, fresh red chili, and fermented tofu. FYI There’s no physical “tofu” in this dish, the fermented tofu is part of the sauce. Another FYI- this dish is slightly spicy.
Typhoon Shelter Style Fried Chicken
Deep-fried chicken drumsticks that are tossed with garlic, ginger, breadcrumbs, chili, fermented black beans, and scallions. We recommend finishing every spoonful of the crumbs!
Shrimp Vermicelli
Cold rice vermicelli tossed in a tangy lime vinaigrette (contains fish sauce) with shrimp, cashews, fresh chili, and cilantro.
Duck Confit Noodles
Confit duck legs, torn to larger pieces and tossed in a sauce called “zhajiang”, meaning “fried sauce”. Served with knife-cut noodles or “Chinese mafaldine”, cucumber, edamame, and dougan (a type of firm tofu).
Crab Fried Rice
Wok fried rice with chunks of crab meat, gai lan aka Chinese broccoli, eggs, and scallions.
Sweet & Sour Fish
Deep- fried branzino filet served with a house-made sweet and sour sauce.
Beef & Broccoli
Angus hanger steak is marinated in char siu (Chinese BBQ), seared then roasted in the oven, served with steamed Chinese broccoli.
Fried Chicken Sandwich
**ALERT** THIS IS REALLY DELICIOUS! Chef Ron's famous Friend Chicken Sandwich makes a come-back! Marinaded, then breaded boneless chicken thighs served with a dill aioli, chili crisp, and pickled cucumber planks! The bread comes from Elbow. Enjoy!
Pork Chop
A 1’inch, Frenched, Berkshire pork chop that's been brined in a 5-spice, seared to char. Served with a brown butter soy potato puree, sauteed mustard greens, pickled daikon radish and fresh watermelon radish.
Mains
Plates to Share
Green Mango Salad
A light and refreshing herbaceous salad for warmer months. The salad mainly contains julienned strips of green mango, mixture of fresh herbs (i.e. cilantro, dill, mint, shiso), local Malaysian chicken jerky, fried shallots, and a citrus soy vinaigrette.
Watermelon Salad
Watermelon mixed with serpent painted cucumbers, and cilantro are dressed with chili crisp, EVOO, and lime juice. Refreshing and light.
Chilled Buckwheat Noodles
Cold buckwheat noodles (aka soba) dressed with a chili soy vinaigrette with crisp radishes, cucumbers, scallions, and a marinaded soft boiled egg.
Fried Chicken Sandwich
**ALERT** THIS IS REALLY DELICIOUS! Chef Ron's famous Friend Chicken Sandwich makes a come-back! Marinaded, then breaded boneless chicken thighs served with a dill aioli, chili crisp, and pickled cucumber planks! The bread comes from Elbow. Enjoy!
Scallion Pancake Wrap
We were looking for a breakfast item so we took inspiration from Chinese street food known as “Jianbing”. It is a scallion pancake that is rolled with an egg omelette that contains diced up Chinese sausage, summer corn, and English sharp cheddar cheese. It comes with a sambal soy dipping sauce.