Today’s the day, as Tànsuŏ, Maneet Chauhan’s first foray into Chinese cuisine, opens at 5 p.m. And to help make sure you’re fully prepared, here is a look at all of the menus.
Executive chef Chris Cheung’s menu is broken down between dim sum, rice and noodles, larger entrees, sides and desserts. Dishes range from Hong Kong congee and lychee foie gras to Cheung’s take on General Tso’s chicken and Three Treasures rice. And of course Peking duck makes an appearance, which serves up to four and must be pre-ordered 48 hours in advance.
Beverage options consist of wine and bubbles by the glass and bottle, cocktails, bottled and draft beer, scotch, whiskey, sake and teas.
Hours are Sunday through Thursday 5 to 10 p.m. and Friday and Saturday 5 to 11 p.m., so if you go, be sure to send any and all first impressions to the tip line.