Atlas Kitchen
Chinese restaurant · Upper West Side
258 W 109th St, New York, NY 10025
Highlights
Airy, stylish eatery with arty murals serving classic Chinese, Hunanese
Airy, stylish eatery with arty murals serving classic Chinese, Hunanese
"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
"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
"This two-year-old restaurant on the far Upper West Side boasts of its proximity to Columbia University, whose students and staff make up a good proportion of the clientele. The menu is a lighthearted journey around China, including stops in Sichuan, Hunan, and Beijing. From Hunan comes this dish of sheets of compressed tofu cut into diamonds, slicked with sesame oil, and dotted with hot pickled chiles. It’s served at room temperature, so you may regard it as a species of salad." - Robert Sietsema
