You can get the hot chicken in cluckin hot, medium, mild, original (not spicy), or general tso's (sweet & spicy). I love flavorful spicy food and medium was perfect for me.
Snapper, rockfish, pork belly, quail, Camembert: You name it, and Jeremiah Langhorne can cook it over fiery embers. Langhorne combines these old-world techniques with a modern chef’s outlook. Read more.
This is one of those places where it’s actually fun to share. Highlights like lamb ribs and whole stuffed porgy are built “for two,” so bring a crew to sample as much of the menu as you can. Read more.
Start with the clams with Chinese sausage and Sichuan chiles. The bitter melon with black bean confit might be the most unappetizing-sounding dish, but it’s the unexpected star. Read more.
"The chive dumpling is the stand-out and always my go-to." - Chef Jeff Tunks Read more.
"Scott Drewno makes perfect bao buns and wonderful chive dumplings. I always try to sample as much as I can; it’s all good." - Chef Frederik De Pue Read more.
