(Photo: Nicole Disser)

(Photo: Nicole Disser)

Tuome, a flatly described “New American” dining destination opened in the East Village yesterday. Dull as the descriptor may be, Tuome spices up your standard Protestant plate with ingredients like shishito peppers, curry, and lap cheong. You bet your booty I had to google that last one. So apparently it’s not all creative takes on Quaker Oats and Angus Beef.

Chef Thomas Chen honed his knife skills over at Eleven Madison Park, so it’s not at all surprising the website doesn’t reveal the price for plates such as “scallop: carrot, maitake, foie gras sauce.”

(Photo: Cassandra Rose Tannenbaum/ New York Magazine)

(Photo: Cassandra Rose Tannenbaum/ New York Magazine)

According to the press release, the interior evokes “the East Village’s rustic and relaxed character” thanks to details such as a wall of wood spools from a Pennsylvania knitting factory and bar stools salvaged from a college science lab, which obviously makes sense– I know when I’m paying for food that’s worth more than its weight in gold, I’m just burning to be brought back to my first semester of Biochem.

But for real, Tuome’s corn-sans-cob dish sounds really kind of amazing.

Check out the menu below, and see more photos of some of the dishes over at Grub Street.

Tuome, 536 East 5th Street, 646-833-7811