"Tomo truly excels in coaxing intense flavor out of fresh produce and dairy. We’re talking about plates like barley porridge with eggplant and dill pollen that tastes like a meatless Reuben soup, candy-like charred squash in a puddle of tangy cream with polka dots of dandelion and chilhuacle oils, and sunchokes roasted to the point of sticky caramelization with persimmon. Mushrooms become meaty, gigante beans become a bowl of cacio e pepe, and sea lettuce becomes royalty. Access exclusive reservations with your sapphire reserve card" - aimee rizzo, kayla sager riley
