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The Early Word on TenPenh

“Need more places like this in Tysons versus another steak house”

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TenPenh
R. Lopez

The anticipated reincarnation of TenPenh debuted on Dec. 2 in Tysons Corner.

Chef Jeff Tunks ran the Passion Food Hospitality restaurant for 11 years in D.C. before closing in 2011 (the name stems from its former 10th Street and Pennsylvania Avenue locale).

Some dishes made a comeback, including the red thai curry lobster with golden pineapple and jasmine rice. There’s also steamed buns with fillings like pork belly and more non-traditional fare like Nashville hot chicken with bread and butter pickle relish. For booze, the list includes Japanese sakes and whiskeys, wines from Pacific Rim vineyards, and more than a dozen Eastern beers. The expansive 260-seat spot, at the base of the new neon-lit Silverline Center development, also has a main dining room, lounge, and centerpiece sushi bar.

Read on to hear what the customers are saying, just over a week in.

The Big Shoes To Fill News: Yelper Jessica H. had “been counting down the days” for Ten Penh to open with “very high expectations” and “the restaurant did not disappoint! Tysons corner was in serious need of an Asian fusion restaurant with good food, good vibes and good service.” Facebook user Richard Gilroy found “many of favorite dishes have traveled with [the former location]: the amazing smoked lobster, only now a little spicier; the spicy wontons, the quick-fried spinach.” [Yelp, Facebook]

The What’s Needed In Tysons News: Yelper Mi T. says “being just across the street I can't wait to just walk there for yummy sushi or a yummy lichee mojito. Need more places like this in Tysons versus another steak house.” [Yelp]

The Asian Fusion News: Facebook user Helen Kim “was initially was very skeptical because fusion cuisine seems more frequently to be disappointing than not. However, I thought the food was very flavorful (loved the poke and ribs) and also enjoyed the Wicked Tuna roll very much!” [Facebook]

The Peking Duck News: Washingtonian notes “the organic, Pennsylvania-raised birds are stuffed with ginger and five spice, and served whole with classic accompaniments like homemade hoisin sauce, scallions, and pancakes from China Boy in DC’s Chinatown. The kitchen plans to make only six-to-eight ducks a night, so it’s best to reserve in advance.” [Washingtonian]

The At Your Service News: Facebook user Michelle Denise Darling notes it’s a “convenient location in Tysons with free parking up to two hours. You walk in and are greeted by the hostess and then seated by a very polite gentleman in a snazzy suit. The wait staff are very attentive and have a lot of knowledge about every single choice on the menu.” [Facebook]

The Sweet Ending News: For dessert, “don't miss the shaved ice with condensed milk, pineapple slices, and tapioca bubbles,” notes Facebook user Richard Gilroy, while Ericka Right says it was “the best key lime dessert I have ever had.” And Yelper Laura P. said her shaved ice with mango pieces and boba “was light, refreshing, and not heavy after our considerably heavy meal of duck.” [Facebook, Yelp]

The Main Event News: Yelper Puloma D. thought the miso salmon was “very creamy and buttery! Came with seaweed salad on the side. Could have had more dimension in the flavor but still a filling fish” and Yelper Dinna U. thought the chashu ramen and shrimp and red curry were both “delicious” and “pieces of pineapple added a sweet addition.” [Yelp]

The #Foodporn News: Instagrammer @dadisiolutosin posted a pic of “some Nashville Hot Chicken Sticky Bun action going on here.” [Instagram]

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