This stateside location of a popular Asian chain is in fact a sleek and lovely Sichuan destination that prides itself on classic techniques. While ingredients may be imported from near and far, some items are made in-house (including the cured pork belly). An upstairs area is dedicated to gaiwan-cha, a traditional tea brewing method with roots in the Ming Dynasty.
Even those familiar with this region's spicy cuisine will find intriguing dishes to sample on the extensive menu. Think of Chengdu-style lettuce tossed in a vinegary dressing to pungent spicy chicken, gently poached in a broth and finished with a heavy dose of chilies and scallions. Don't miss the sliced sole fillet floating in a wonderfully tangy and sour broth of pickled chilies and greens.- MICHELIN guide inspectors