The story
At 28 Canal Street, Tolo is the work of chef Ron Yan, a Chinese chef who honed his craft over a decade in New York City’s kitchens. The restaurant’s menu draws from a broad Chinese repertoire, offering raw seafood, rice and noodles, and a signature sweet & sour crispy fish. The setting is intimate and unfussy: vintage furniture paired with the steady hum of an open kitchen, where Yan and his team work in plain sight.
The wine program, curated by Parcelle, is a standout—over 300 selections that balance natural producers with traditional collectibles. It’s a list built for discovery, and the restaurant encourages diners to create a personal wine profile to track bottles enjoyed during each visit. The attention to detail here hasn’t gone unnoticed; Tolo earned a Michelin Bib Gourmand in 2026, a nod to its good quality, good value approach to Chinese cooking.
Whether you’re stopping in for a glass and raw bar snacks or settling in for a full dinner (the menu shifts to a fuller lineup at 5 PM), Tolo offers a relaxed, polished take on a cuisine that deserves more than takeout. The sweet and sour crispy fish, in particular, has become a quiet signature—crisp, balanced, and unapologetically satisfying.
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