East Village, Manhattan · restaurant
A Sichuan-twist gastrobar that feels like falling into a surreal garden in the middle of Manhattan. You’ll flinch when a drink arrives in a mushroom-shaped glass or an orb that glows with smoke. Here, cocktails are theatrical and built around house-fermented syrups, smoked salt, wasabi, truffle oil, Sichuan peppercorns. The food plays along: small plates that echo spicy, numbing flavors but with delicate balance. The interiors mix faux greenery, birdcage nooks, red velvet, mirrored windows, and a dry-ice cauldron centerpiece for that “is this real?” energy.
Sichuan cold noodles with sesame, peanuts, and scallions.
Truffle oil washed bourbon, syrup, and bitter.
Fried chicken burger, a satisfying bite from this modern Sichuan gastrobar.
Crispy fried chicken wings with house sauce. Bar staple.
Eel Club sandwich. Unique and unexpected. House original.
Aromatic cocktail with floral and herbal notes. Signature.