Umai Umai

The Daily News heads to the newish Umai Umai and takes in the cooking of chef-owner Alexander McCoy who helped open Morimoto and who’s tuna bruschetta received a 2005 James Beard Recognition Award. The experience fit like a good pair of jeans.

What I love about McCoy’s entree menu is the variety. You won’t get bored after several visits, and the diners who wouldn’t touch sushi with a 10-foot chopstick will have plenty of options.

The entrees range from sesame-crusted tuna ($20) to pan-seared lamb chops ($22) and several Thai-inspired dishes. We sampled the Shiitake Crusted Scallops ($18) on a bed of sauteed vegetables and orzo, and a champagne-saffron sauce. The scallops were perfectly seared and the bed of vegetables complemented the silky texture of the scallops.

A cornucopia of flavors & textures [Philadelphia Daily News]