Representing the rich diversity and complexity of Califoria cuisine has become the mission and joy of Executive Chef Russell Hawkins, at Tango. He playfully marries ingredients, techniques, and flavors, to pay homage to beloved dishes, while continuously inventing new ones. The Korean Hot Pot serves up local bay scallops, sable fish, bok choy, and romen noodles, in a Japanese Stock that provides delightfully reminiscent flavors for many. And a smart selection of small plates offers dishes like the Tart Alsace (with ham, truffle caramelized onions, and gruyere cheese), and Kobe Beef Sliders.
