"Chef Jessie Wong’s sleek North Loop restaurant delves into its namesake Szechuan cuisine, dishing up savory pork dumplings swimming in chile oil; ma po silken tofu in rich black bean sauce; noodle soup brimming with beef flank steak and bok choy; and mouth-numbing mala duck. There’s an extensive cocktail menu, too, plus beer, wine, and a few selections of sake." - Eater Staff
