From Our Editors
Tēo Restaurant & Bar is named for the origin of its cuisine: Chaozhou, a city on the South China Sea in Guangdong province. (It's also transliterated as Teochew and Chiuchow.) Described as having "industrial-chic environs with an open kitchen" by Zagat, the restaurant specializes in Teochew–style food, which is considered more delicate and seafood-heavy than other Chinese regional cuisines.
Experienced chefs—some of whom are Chaozhou natives—prepare such dishes as braised pork stew with tofu, spicy boiled oysters with pickled mustard greens, cooked crab served chilled, and spinach in superior broth, a rich umami broth that's constantly simmering and replenished as needed. Also notable is Tēo's dessert menu, which ranges from a light kettle-corn-like pancake to mochi to gingko over taro paste. The latter dish is traditionally served as the last course at a wedding banquet, marking its end.