Red Sorghum 夜宴 | Best Hunan Cuisine in LIC

"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 cuisines, while the cocktail bar features mixed drinks made with baijiu." - Melissa McCart

"A dramatic Chinese restaurant with a fancy cocktail bar, offering Hunan and Sichuan cuisine. Known for its golden yolk tofu covered with chile oil." - Melissa McCart

"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

"Red Sorghum, located on the first floor of the Tishman Speyer’s Jacx office tower, is run by Vincent Lin and Blue Willow partner, Mandy Zhang, with executive chef Bruce Li. The restaurant offers a setting inspired by "old-school cinema and Wong Kar Wai’s set designs," with a predominant red color scheme and subdued lighting from beaded lampshades and Edison bulbs. The restaurant is known for its Sichuan and Hunan dishes, like eggplant with green chiles and century eggs, fiery fish soup with black sea bass, and stir-fry of dried radish and smoked pork. It also serves as a cocktail lounge, featuring baijiu-based drinks, wines, and international whiskeys." - Robert Sietsema

"Ambitious Chinese restaurants serving multiple cuisines have been popping up in Long Island City lately, and Red Sorghum, from Vincent Lin, is one of the newest. Located in a stretch of Jackson Avenue thronged with new highrises and boasting a giant dining room and bar, the menu focuses on Sichuan and Hunan food and there are lakes of red oil and heaps of pickled chiles. Yes, you can get dan dan noodles, but why not go for the Hunan fish head in chile sauce? The bar features mixed drinks incorporating baijiu." - Eater Staff