Tolo
Chinese restaurant · Chinatown
28 Canal St, New York, NY 10002
Highlights
Tolo is a trendy Chinatown gem blending vibrant Chinese flavors with a standout natural wine list, perfect for intimate evenings and food adventures.
Tolo is a trendy Chinatown gem blending vibrant Chinese flavors with a standout natural wine list, perfect for intimate evenings and food adventures.
"Located in Chinatown, Tolo offers a finely tuned menu of familiar Chinese dishes with a serious wine program." - MICHELIN Guide
"Tolo is a delightful wine bar offering glasses of vintage vino at discount prices, along with a menu of Chinese food. Does wine go well with Chinese food? Here it does, and the bill of fare encourages you to experiment with herb-sprinkled french fries, sweet-and-sour fish filet, oysters dribbled with chile oil, and plenty more mainly small dishes." - Robert Sietsema
"Tolo, a Chinese restaurant in New York, hosted a dinner for Betty Liu's cookbook 'The Chinese Way.' The restaurant offered five recipes from the book, including congee with watercress puree and steamed cod with black garlic sauce, adapted for the restaurant setting. These adaptations involved minor tweaks to better suit the restaurant environment." - Bettina Makalintal
"This is a classic wine bar that serves innovative Chinese food via chef Ron Yan, a casual cafe with a wine list second to none on the Lower East Side, boasting 300 or so bottles. The so-called “typhoon shelter style fried chicken” — the name referring to a Hong Kong seasoning mix including fermented black beans and garlic — is a mainstay of the entree menu, an umami-packed bird, best enjoyed with the dried-seaweed fries." - Robert Sietsema
"Tolo is the breakout restaurant from Ron Yan, the chef of Parcelle wine bar down the street. Dark and sexy, the restaurant is ideal for a date night. Rice noodles and XO sauce, salt and pepper tofu, and seaweed fries that come in a paper bag make up the starters list, and well-portioned entrees like sweet-and-sour fish and Typhoon Shelter fried chicken are made to pair with its expert wine list" - Robert Sietsema, Eater Staff
