Bobwhite Counter

"Red Sorghum, from Vincent Lin — behind Midtown’s Hunan-focused Blue Willow— feels like a movie set with its 1930s backdrop. Located in a stretch of Jackson Avenue thronged with new high-rises and boasting a giant dining room and bar, the menu here focuses on traditional Sichuan and Hunan, while the cocktail bar features mixed drinks made with baijiu." - Eater Staff

"The team behind Ye’s Apothecary and Blue Willow debut a lushly designed Hunanese-Sichuan restaurant and baijiu bar in Long Island City. Business partners, Mandy Zhang and Vincent Lin, are particularly proud of bringing in Hunanese techniques of pickling, firing up the wok at super high temperatures, and using lots of chile peppers. They’re well represented in dishes like the brine rice noodles with sliced beef, sour string beans, and pickled chiles; Miss Lou’s beef stew with slices of tender, fatty beef alongside pickled cabbage, and enoki mushrooms in a rich and sour broth; and the century egg claypot, where century eggs are mashed with eggplant and green chiles." - Caroline Shin, Eater Staff

"Bobwhite Counter joins the food hall offerings at Queens food hall Jacx & Co." - Emma Orlow