Thom

Thom is the ground-floor restaurant at the recently-opened 60 Thompson hotel, where “style has a new address.”

Unfortunately, style forgot to unpack his cookbook after the move. Thom (Thai for “broth” as in thom kar gai), though certainly trendy, is a largely unsuccessful attempt at asian fusion.

Which should not be a surprise — the restaurateurs behind Thom have a long track record of similarly asiannoying restaurants: Indochine, Republic, and Bond St., all of which have some good dishes, but none of which succeed at a unified menu.

Thom serves a pan broiled filet of beef over a potato pancake with points of cabernet-braised short ribs and fresh wasabi. Which sounds good, but the combination proves that asian fusion is hard to do: the filet and potato pancake were quite good, but they were ruined by a sweet brown sticky sauce that covered everything.

The restaurant is nicely decorated in dark wood, greens, and blondes. Yes, blondes — the crowd is definitely there to be seen. The typo on Thom’s incomplete website, “Capacity: xxxx persons” is perhaps more fitting than they realize.