Midtown, Manhattan · restaurant
A sleek Midtown spot channeling “1920s Shanghai speakeasy meets Sichuan fire,” where the décor feels vintage but the spice levels are radical. The menu leans bold. Think mouth-watering chicken, truffle beef tenderloin, spicy soft shell crab, and blazing pickled fish. And the bartenders sling cocktails just cold enough to counteract that pepper-oil sting. Crowds swing from business lunches to late dinners; get there early if you want the narrow booths (it fills fast).
Tender pork dumplings swimming in house-made Sichuan chili oil.
Spicy Sichuan noodles in sesame-chili sauce from a former Michelin kitchen.
Diced tenderloin with black truffle oil, house chili sauce, and mushrooms.
Slow-braised shredded pork with garlic and soy. Tender.
Delicate white fish preparation with a floral presentation.
Seasonal cocktail with spring botanicals and citrus.
Sparkling wine cocktail with floral notes.
Shrimp dumplings with ginger dipping sauce. Light and delicate.