Tao Restaurant

Description:

• Executive Chef Ralph Scamardella has developed a menu for the 400-seat restaurant incorporating culinary components from China, Japan and Thailand. Signature dishes include Chilean Sea Bass Satay with Wok Roasted Asparagus, a preparation of Peking Duck that consistently receives accolades and Kobe Beef Shabu Shabu along with a full sushi bar in the dining room where Tao's signature 20-foot Buddha that floats peacefully above an infinity pool complete with Japanese koi.
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