The Xiao Bao Biscuit team has done it again with a thoughtfully and meticulously assembled restaurant showcasing unique items and international influence. Instead of the heavily Asian-influenced fare of XBB, newcomer Tu has a bit of everything, including sauces like Italian puttanesca and Moroccan mezgueldi. Take a peek at the menu below – there’s something for everybody, and if you’re with a group of adventurous eaters, you can’t go wrong.
The design is 2000s chic, from the circular windows and understated light fixtures to the open bar setup and the servers wearing white graphic tees sporting slogans like “Crispy Ambulance.” It’s an interesting hodge-podge aesthetic, but it somehow works.
Some friends and I sampled a smattering of the dishes. Here are some tastes of the deliciousness Tu is cooking up for its patrons.
Starters
Crudo: guava, cheese ice, habanero
The cheese ice (which has been hyped up, and for good reason) made this almost seem like a spicy dessert, but the fish brought it back to savory territory.
Agua chile: aged beef, bonito mayo, tomatillo water, onion
Smoky, unctuous beef meets spicy, fishy bonito mayo, creating an almost pho-like flavor.
Fried corn: bitter greens, country ham, blue crab sauce
It’s what a hushpuppy wants to be when it grows up. The greens in the center have a nice smoky note from the country ham.
Kids adult pasta, with optional black truffle added: fideos, sour cream + chive, trout roe
This automatically evokes memories of eating mac and cheese as a kid, except with sophisticated ingredients added. It reminded us of college dinners with an added treat yourself twist.
Pastrami: sauerkraut scallion pancake, buttermilk mustard oil
In this must-try dish, it seems a Reuben sandwich had a baby with XBB’s beloved okonomiyaki. The difference is that this dish actually contains pancake batter, unlike its cabbage-based cousin.
Main Event
Chicken fried steak: hanger steak, 70s salad, huancaina
The meat tasted somewhat like beef from your local Chinese carry-out place. We were a bit confused by the olives, eggs, and spicy cheese sauce, but the richness was brightened by the cilantro garnish. Delicious nonetheless.
Endive: horseradish, dynamite sauce
The grilled endive and accompanying sauces come together to create almost a sushi flavor. It reminded me of a spicy tuna roll with ginger – creamy, spicy, and subtly crunchy.
Broccoli: puttanesca, garlic bread
This is another must-try. The charred broccoli balanced with the fishy puttanesca sauce, and bread topped with garlic and parsley is always welcome with tomato-based sauce.
Fish: chermoula, mezgueldi, couscous
This dish immediately transported us to Morocco. The herby chermoula added a strong basil flavor and the mezgueldi contributed a saffron and cinnamon heat. These two sauces are essentially unknown to Charleston cuisine, so props to the team at Tu for bringing them to us. They’re impeccable with a meaty fish like this one.
Dessert
Shaved ice: rose ice, apple, lemon posset
I told the server that this was like frozen apple pie. I could tell he didn’t agree with me but he was a good sport and played along. In any case, in my opinion, the flavors of the lemon custard and apple chunks worked in tandem with the texture of the ice to create the illusion of a lighter apple pie.
Our server let us know that “they freeze rosehips tea and run it through a pencil sharpener situation” to make the shaved ice. I’d expect nothing less inventive from this dessert, a sweet ending to a beautifully creative meal.