About this business
From Our Editors
Daniel Chong was the chef at a Japanese restaurant by the time he finished his senior year of high school. Chong entered the restaurant world at 15 and never left, graduating to chef at 18 and eventually moving to New York to develop innovative flavor combinations that highlight what he calls "the art of taste."
Art is right. At Kickshaw Tavern & Grill, Chong continues his mission of introducing diners to fresh ingredients, memorable flavors, and artistic presentations at his Japanese-style tavern. His menu of modern Asian cuisine and sushi includes small plates of seafood ceviche, ahi tuna tataki, and filo-wrapped jumbo prawn tempura. All of the above pair nicely with specialty rolls that feature eel, salmon, crab, and other terrifying monsters of the deep.