"Tommy Lee’s enduring RiNo favorite puts an exuberant modern spin on regional Chinese staples in an equally high-energy dining room. While all first-timers (if there are any left) should try the Chongqing-style fried chicken with chiles, Beijing duck roll, and bone marrow–fried rice, abundant seasonal and daily specials keep regulars coming back — whether for black-pepper scallops with country ham and yu choy, garlicky wok-tossed pea tendrils and sour mustard greens, or mung bean jelly noodles with Badger Flame beets and celtuce in black-vinegar dressing. The bar team is more than up to the pairing challenge the menu presents, known as they are for cocktails infused with Asian ingredients as well as a geeky selection of wines and ciders." - Eater Staff
