Tatanka

Frommer's Review

Billed as "Globe-trotter Cuisine", dining at Tatanka is indeed a foray into the realm of a culinary nomad. Harold Schwarz, the young owner and well-traveled chef, puts to use his many years in hotel restaurants around the world (his resume is written on the bathroom wall, each tile features another of Harold's many stops). "Fusion" is a battered and broken term in restaurant parlay, but dishes here are a creative melding of Mediterranean, Pan-American and Oriental influence. The emphasis is on variety and selections from the tapas menu include vegetable quesadillas, California crab cakes, stuffed Calamari cups, wanton wafers and musha rolls. The menu is updated frequently and depends on what is fresh that day, but features anything from Peking duck to pizza, gazpacho to Thai tom-yam (hot and sour soup with shrimp). Ask what's good and enjoy.

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