Atlas Kitchen

"The bi-level space that is Atlas Kitchen is handsome, modern, and muraled, and the menu has sourced recipes from all over China. Chef and Hunan native Kaiyuan Li directs the kitchen, and his creations run from Chongqing chicken, steamed fish head with red chiles, to beef flank in the dry wok style." - Eater Staff

"Atlas Kitchen is an anchor of the UWS Chinatown with a menu featuring dishes from several regions of China, under Hunan-born chef Chef Kaiyuan Li." - Robert Sietsema

"This Hunan spot on West 109th Street is open for takeout and delivery, serving family-style dishes like spicy chicken with long beans, spare ribs, and a few different dry wok options. You can place your order online, and for any pickup or delivery order placed directly from their website, you can get 15% off (up to $5) on any order of $15 or more." - hannah albertine, bryan kim

"Atlas Kitchen caused a stir when it opened a couple of years ago directly south of Columbia University. Seemingly aimed at the school’s faculty and students, the menu provided a compendium of dishes from all over China — though emphasizing northern fare, with some Hunan, Cantonese, and Sichuan also spotlit — in an elegant, bi-level dining room filled with art. Try steamed fish head with fresh chiles, beef flank in dry wok, or steamed eggs with seafood in a rich red sauce. Order online." - Robert Sietsema, Eater Staff

"The chef at Atlas Kitchen, Kaiyuan Li, was born and raised in Hunan, and his easy familiarity with the cuisine, and enthusiasm for getting creative with it is not surprising. While the menu at this elegant restaurant aimed at Columbia University students and faculty traipses all over China’s many regions, including nods to Guangdong and Shanghai, the origin of dishes like steamed fish head with chiles, and braised chicken wings, feet, and gizzards in vinegar sauce, are unmistakable. Among the chef’s inventions, don’t miss “pork scoop” — a bouncy orb of fried pork saturated with sweet-and-sour sauce." - Robert Sietsema