serves dan dan noodles (a spicy Chinese Sichuan specialty), vegetable dishes and other Asian-inspired small and large plates. An oversized mural of hanging noodles and a few decorative lanterns outfit the otherwise minimalist, industrial space. Six beers and a smart cocktail list are served from the ground floor bar.
In Philadelphia Magazine's food and drink publication, Foobooz, restaurant critic Jason Sheehan commended the fare, saying, “The dumplings from the hot side of the apps menu are some of the best I’ve had in the city—the skins stiff beyond any Italian notion of al dente, the filling chunky, porky, with a green vegetable earthiness that somehow isn’t overwhelmed by the gleaming ruby puddle of chile oil in which the dumplings swim. There’s some real, mounting heat to the oil, but also, more intriguingly, an odd garlic sweetness that’s more addicting than the endorphin rush of the burn. I would’ve drunk the oil if I thought no one was watching. Would’ve slurped it with a spoon.”
Book a table for authentic Sichuan cuisine on the Reserve app.